Last week, my favorite sister in the whole wide world suggested that I make fajitas. It was a brilliant idea because these were so delicious. The marinade I found hit the spot, and next time you make a steak, seriously, try this. It's scrumptious and made for excellent leftovers.
- 1 skirt steak (approximately 3/4 – 1 lb)
- 1 chipotle pepper (canned in adobo sauce)
- 1 Tbsp adobo sauce
- 1/2 cup fresh cilantro, loosely packed
- 2 cloves garlic
- 1 tsp cumin
- 1 Tbsp Chili powder
- 1 tsp salt
- 3 Tbsp extra virgin olive oil
- 3 Tbsp red wine vinegar
- Add all ingredients (except the steak of course!) into a blender or food processor. Whir until the whole mixture comes together.
- Pour over steak, coating on both sides, in a dish or plastic bag.
- Allow to marinate for 1 hour at the least, but you can go as long as overnight.
- When done marinating, grill steak on BBQ or other grill. This is a quick grill, so no more than 5 minutes per side on medium high heat. You want the steak to be no more then medium rare for optimal taste and tenderness. Skirt steak can be tough if cooked incorrectly.
- Let steak rest for 5 minutes before slicing and slice across the grain.You may need to cut the steak into smaller pieces and then slice in the opposite direction.
1 tbsp canola oil
1 red pepper, thin strips
1 yellow pepper, thin strips
1 large onion, sliced in half moons
1 tbsp chili powder
1/2 tsp oregano
1/2 tsp garlic powder
1 tsp cumin
salt & pepper
1/2 cup stock (chicken, beef, vegetable…)
1/2 cup cilantro, loosely packed and then minced
flour tortillas to serve in
In a large sauté pan, heat oil. Add in peppers and onions, cook until softened.
Stir in seasonings and stock, allowing stock to completely cook off.
Stir in cilantro and remove from heat.
Serve family style with tortillas, cheese, salsa, and sour cream.