03 January 2011

Reader Request Mondays! Steak Fajitas

I've been wanting to try some new things here at Kacey's Kitchen - try to make my blog a little more interactive, make it a little more fun for you guys. And why not start it off on the first post of the new year?!?

Every Monday I'll be asking you guys for suggestions on what you would like to see posted here. What you'll do is leave me a comment with your request. It could be anything. Have you heard of a dish that sounds amazing, but your afraid to try and want me to test it out first? Let me know. Is there a product or technique that you would like to know more about? Let me know! Have you seen something a little bizarre like a Meat Cake, that you can't bring yourself to make or eat, but you want me to? Let me know. Do want to hear a random story about my stoic cat? Let me know!

What I'll do then, is pick a random request (and by random, I don't mean random at all). Whoever's suggestion I select wins the honor of bragging rights - Kacey's Kitchen picked YOU! That's right...crazy. I know. It's insane. It's amazing. It really makes you want to participate, right? Of course! Let's just try it out and see how it goes.

The following week I will post my review, picture, and blah, blah, blah of my selection and you guys get to do it all over again!

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.

Now it's your turn. Leave a comment below of what you would like to see here at Kacey's Kitchen!

Skirt Steak Fajitas


  • 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

  1. Add all ingredients (except the steak of course!) into a blender or food processor. Whir until the whole mixture comes together.
  2. Pour over steak, coating on both sides, in a dish or plastic bag.
  3. Allow to marinate for 1 hour at the least, but you can go as long as overnight.
  4. 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.
  5. 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.
Fillings (Can be made ahead of time)

  • 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

  • grated cheese

  • salsa

  • sour cream

  1. In a large sauté pan, heat oil. Add in peppers and onions, cook until softened.

  2. Stir in seasonings and stock, allowing stock to completely cook off.

  3. Stir in cilantro and remove from heat.

  4. Serve family style with tortillas, cheese, salsa, and sour cream.


  1. I wish you made these before I did because mine were not very tasty at all.

    Not that you're going to pick my request again, but what about some kind of souffle?

  2. Kacey,

    I could totally go for a story about your stoic cat. ;)

    In the mean time, what about appetizers that are interesting/fun that you could serve at a super bowl party? I'm always looking for new ideas!

  3. Haha, maybe I'll have a special called "Stoic Sammy Sundays'!

    I love appetizers, I'll have to think of some new tasty ones!!