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Skirt Steak Fajitas

March 1, 2012

Yummy fajitas! Who needs tortillas?

I LOVE Mexican food!  I was able to snag a skirt steak from our farm share and knew it had to become steak fajitas.  I threw together a little marinade and then slid it under the broiler (would have grilled it but our grill bit the dust in a late fall thunderstorm).  Add some veggies and a side of guac and life’s good!

Skirt Steak Fajitas

Ingredients:

  • 1 1/2 pounds skirt steak (organic, grass fed), cut into 3-4 pieces
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 2 Tablespoons cilantro, minced (Delete if you’re not a cilantro fan.  You could also substitute oregano.)
  • 4 cloves garlic, minced
  • 2 scallions, thinly sliced
  • 2 bell peppers, thinly sliced (I used one green and one red.)
  • 1 large sweet onion, thinly sliced
  • Ghee or coconut oil
  • Easy Guacamole

What to do:

About an hour ahead of time, make the marinade for the skirt steak.  In a gallon size zip-lock bag, combine lime juice through scallions.  Seal the bag and smoosh it around with your hands.  Add the meat to the bag and massage the marinade over the steaks.  Place in the fridge for one hour.

Pre-heat your broiler to high.  Place the skirt steaks on a baking sheet and then into the oven under the broiler (about 6 inches from the flame).  Broil for 10 minutes for medium doneness.  Adjust time for your doneness preference.  Feel free to grill if you are lucky enough to have a functioning grill!

While the steaks are under the broiler, melt the ghee or coconut oil in a large frying pan over medium high heat and saute the peppers and onions.  I like a lightly caramelized onion with slightly browned peppers.

When the steaks are done, remove from the oven, cover and let rest for 5 minutes. To serve, thinly slice the meat against the grain and serve atop onions and peppers with a generous side of Easy Guacamole!

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