I like fajitas, but I usually only make chicken fajitas. I came across skirt steak at the market on sale, so I thought I'd see if I could make a decent beef version. Skirt steak is the traditional beef used for fajita meat, but it can be really tough. My aunt had given me a fajita marinade many years ago. I adapted it, making few changes, and ended up marinating the meat for well over 24 hours. A little internet research indicated that how the meat is sliced can make a huge difference in how tender the meat will be. I was very happy with the outcome. The meat was juicy, flavorful, and tender. I sauteed a thinly sliced yellow pepper and sliced Vidalia onion until caramelized, made a pico de gallo, and sliced some avocado. Definitely a keeper -
1/2 teaspoon salt
1 tablespoon freshly ground pepper
zest of one lemon
2 garlic cloves, grated
1/2 cup soy sauce
1/2 cup cooking oil
1/2 cup red wine vinegar
Sprinkle first four ingredients over both sides of meat. Mix the soy sauce, oil, and red wine vinegar and soak the meat thoroughly in the mixture. Refrigerate for 1 hour or more before cooking.
Grill for approximately 5 minutes on each side. Cut meat into about 5 inch pieces and slice against the grain.
Marinates 4 pounds of fajitas.
Pico de Gallo
I kind of "winged" this recipe.
2 - 3 tomatoes, seeded and chopped
1 onion, chopped
1 - 2 jalapenos, minced
1/4 cup chopped cilantro
zest and juice of 1 lime
1 tablespoon extra virgin olive oil
salt & pepper to taste
Add all ingredients. Let stand 30 minutes - 1 hour for flavors to marry.
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