dinner
fajitas
lunch
mexican
peppers
skirt steak
tex-mex
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Playing Skirt Steak Fajitas

Skirt Steak Fajitas

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Rach brings back a favorite from when she was a kid: fajita night!

Ingredients

  • 1 ½ pounds skirt steak, cut into 4 pieces
  • Salt and pepper
  • 2 limes, juiced
  • 4 tablespoons olive or vegetable oil, divided
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
  • 1 teaspoons Mexican oregano
  • 1 tablespoon Worcestershire
  • 1 tablespoon Red Hot or Tabasco sauce, plus some to pass at table
  • 1 small red onion, peeled and thinly sliced
  • 3 mild peppers (mix of cubanelle, red field or frying pepper, and Anaheim or green bell)
  • 1 large white onion, quartered and sliced
  • 6 cloves garlic, crushed or sliced
  • 2 jalapeño or Serrano peppers
  • ¾ cup lager (light) beer or stock (chicken or beef)
  • 2 to 3 large radishes, very thinly sliced or cut into matchsticks
  • A handful cilantro tops, coarsely chopped
  • 16 corn or flour tortillas
  • Salsa, store-bought or homemade Pico de Gallo (seeded chopped tomato, finely chopped jalapeño or Serrano pepper, and red onion, cilantro and salt)

Yield

Serves: 4-6

Preparation

Preheat a large cast-iron skillet over medium-high heat.
 
Season the steak with salt and pepper, and whisk up marinade: juice of 1 lime, 3 tablespoons oil, cumin, coriander, granulated garlic and onion, oregano, Worcestershire and hot sauce. Turn meat in marinade and let stand while heating a large griddle or grill pan over medium-high heat. Cook steak 2-3 minutes on each side for medium-rare to medium doneness. 

Toss red onions with juice of remaining lime, salt and pepper.

To skillet, add remaining tablespoon oil, a turn of the pan, sliced peppers and white onion. Toss 3-4 minutes to char at edges and soften a bit. Add salt, pepper, garlic and hot peppers; toss a minute or 2 more. Deglaze pan with beer or stock. 

Slice steak and add to cast-iron skillet with the veggies.

Char tortillas over an open flame or in a hot, ungreased skillet to blister on both sides.  Keep warm in tortilla warmer or wrapped in foil.

Garnish the fajita skillet with radishes and pickled red onions; serve from the pan with charred tortillas, homemade or store-bought salsa and hot sauce alongside.