Comfy Cuisine

Sizzling Mexican Steak Fajitas October 18, 2010

“The most important thing to remember about fajitas is to eat as fast as you can, before your stomach realizes it is full” –  Anonymous

You will need

1 pound of skirt steak
Flour Tortillas
Pepper Jack Cheese
Sour Cream
3 Small Peppers (red, green, yellow)
Red and White onions

You will need for marinade

2 teaspoons of brown sugar
1/2 teaspoon cumin
1/2 teaspoon hickory salt
1/4 teaspoon cayenne pepper
2 minced garlic cloves
3 tablespoons of chopped cilantro
2 tablespoons of lime juice
1/2 teaspoon of hot english mustard

You will need for guacamole

2 ripe avocados
1 tablespoon of lime juice
1/4 red onion finely chopped
1/4 white onion finely chopped
2 tablespoons of chopped cilantro
1/2 teaspoon of salt
Black Pepper to taste

You will need for salsa

2-3 chopped tomatoes
1/2 chopped red onion
1/2 chopped white onion
2 tablespoons of cilantro
2 tablespoons of lime juice
1/2 teaspoon of salt
Black pepper to taste

Combine ingredients for marinade in a bowl

1. Combine 2 teaspoons of sugar, 1/2 teaspoon of cumin, 1/2 teaspoon of hickory salt, 1/4 teaspoon cayenne pepper, 2 minced garlic cloves, 3 tablespoons of chopped cilantro, 2 tablespoons of lime juice, 1/2 teaspoon of english mustard and some black pepper in a small mixing bowl.

Cut excess fat from steak, and tenderize with fork

2. Cut the excess fat from the skirt steak, and use a fork to tenderize. This will also help the marinate infuse quicker if you do not have time to wait!

Pour marinade on the steak, and place in fridge for 12-24 hours (ideally)

3. Pour the marinade over the steak, and massage it in. Ideally the steak should marinate for a day. I definitely did not wait longer than 1 hour and it still tasted great!

Let onions soak in lime and salt for 5 minutes

4. While the steak is marinating, get a separate bowl for the guacamole. Chop a 1/4 red onion and a 1/4 white onion and let it soak in 1 tablespoon of lime juice and 1/2 teaspoon of salt for 5 minutes.

Mash the avocados and add the cilantro

5. Mash the 2 avocados with a fork, and add to the bowl. Also add 2 tablespoons of chopped cilantro leaves. Do not discard the seeds, as they help prevent the guacamole from turning brown!

Combine ingredients for salsa in a separate bowl

6. Combine 2-3 chopped tomatoes with 1/2 a chopped red onion and 1/2 a chopped white onion. Add 2 tablespoons of cilantro leaves, 2 tablespoons of lime juice and 1/2 teaspoon of salt. I also add some Black Pepper to taste.

Chop peppers and onions, which will accompany the steak

7. Chop 3 tri colored peppers (red, green, yellow) and 1 red onion and 1 white onion.

Saute the vegetables in a cast iron skillet in vegetable oil

8. Preheat 2 tablespoons of vegetable oil in a cast iron skillet. Saute the vegetables until tender (5-10 minutes)

Cook the steak until medium, about 5 minutes per side

9. Remove the vegetables from the pan, and set aside with a cover to make sure it keeps warm. Using the same pan, cook the steak for about 5 minutes on each side. Remove from the pan and let it rest for another 5 minutes. Once cooked, cut the steak against the grain of the meat.

Cut the steak against the grain, and serve with sour cream, grated cheese, warm tortillas and margaritas!

10. Place vegetables on a platter and put the sliced steak on top. Serve with sour cream, grated cheese, guacamole, salsa, warm tortillas and margaritas! Warm in the microwave for 30 seconds if necessary. Enjoy!

Eat quickly so you can have another one!