Wednesday, June 8, 2011

Skirt Steak Fajitas

We tried something new tonight.  Publix had skirt steak on sale, and since neither one of us had ever had it we decided to try it out.  My good friend Google led me to a search result for "Skirt Steak Fajitas"... so we made that.  (We're easy to please)

This would be a perfect week night meal.  The steak can be put in the marinade the night before and the vegetables can be cut up so that when dinner time rolls around all that needs to be done is cooking the meat and veggies.

Skirt Steak Fajitas:
(got the idea from

1 package of skirt steak
2 tablespoons lemon or lime juice
1 tablespoon black pepper
2 teaspoons salt
1 large garlic clove, minced
4 shakes of Worcestershire sauce
2 tablespoons olive oil
2 tablespoons Chipotle Sauce
1 large bell pepper
1 large, sweet onion
1 package of mushrooms

In a bowl add the lemon juice, pepper, salt, garlic, worcestershire sauce, olive oil, and chipotle sauce.  Mix everything together.  Take the flank steak and put it in the bowl, making sure it's covered on both sides with the marinade.  Put in the refrigerator and let marinate for at least an hour.

Slice the bell pepper and onion into strips.  Add a tablespoon of olive oil to a skillet and heat on medium high heat.  Add the pepper, onion, and mushrooms.  Heat until everything until hot, but still crisp.

When the skirt steak is finished marinating add a tablespoon of oil to another skillet and heat on medium high heat.  Add the skirt steak to the hot pan.


Cook for four minutes on each side.  Then take the steak off the heat, cover with foil, and let rest for about 4 more minutes.

Slice the steak against the grain.

Serve in a tortilla shell with the vegetables and some sour cream.

I know that cheese isn't a traditional fajita topping, but I don't care.

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