Recipe

1/2 pound of Skirt Steak

4 flour tortillas

4 slices of ripe avocados

FOR THE STEAK MARINADE

2 tablespoon soy sauce

1 tablespoon canola oil

1/2 teaspoon cumin

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/2 teaspoon pepper flakes

FOR THE VEGETABLES:

1/4 of a red bell pepper, thinly sliced

1/4 of a green bell pepper, thinly sliced

1/4 of an orange bell pepper, thinly sliced

1/4 of a yellow bell pepper, thinly sliced

1/4 of large white onion, thinly sliced

1 tablespoon canola oil

1/4 teaspoon cumin powder

1/2 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon black pepper

FOR THE SAUCE:

3 Tomatillos

juice of 1/2 a lemon

1/4 cup cilantro

1 pimento pepper or jalapeno

salt and black pepper to taste

1 tablespoon sugar

1/4 cup olive oil

Directions

Place the skirt steak in a large zip lock bag. Add everything under FOR THE STEAK MARINADE to the bag. Mix everything together and allow to marinate for 3 hours.

While the steak is marinating, prepare all your vegetables. Place all the chopped sweet peppers and onions in a bowl, season with canola oil, cumin, paprika, salt and black pepper.

Set aside to marinate while you prep your sauce.

Heat a stove top griddle to high heat or preheat your out door grill to 360 degrees.

Roast the tomatillos until just softened. Place the roasted tomatillos, lemon juice, pimento OR jalapeno, salt, black pepper and sugar in a food processor. Pulse and slowly drizzle in the canola oil while pulsing. Taste if it needs more salt or sugar. Adjust as necessary. Pour into a small bowl and set aside.

To the griddle add the marinated peppers and onions.

Grill until slightly soft and lightly charred. Remove from grill and set aside.

Add the skirt steak to the griddle. Leave it for 2 minutes. Flip over and grill for another 2 minutes. Flip again so that it gets diamond marks.

Remove from the heat and allow to sit for 5 minutes before slicing. Slice the steak against the grain. That means if the grain is horizontal, the slice vertical.

Heat the tortillas on the griddle for a minute.

Assemble the fajita.

To the warm tortilla, add sliced skirt steak, some onion and pepper mixture, a slice of avocado and a drizzle of the tomatillo sauce.

Enjoy!

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