Working with the wonderful grass fed beef from Sinking Creek Beef Company… I thought skirt steak… fajitas!! Yum
Skirt steak is really lean and can be tough if overcooked. So don’t leave it on the grille- it cooks fast.
- 1/3cup olive oil
- 2 tsp chopped/ minced garlic
- 1 tsp chili powder
- 2 tsp cumin
- 1 Tbs Worcestershire sauce
- Salt pepper
- 1 tsp garlic powder
- Juice of a full lime
Marinade meat 3-4 hours in fridge. Set out to room temp 30 minutes before cooking.
I Love the raw tortillas you find in the cooler and have to griddle cook. Really makes a difference.
I get my veggie bar all prepped with lettuce, shredded cheese, sour-cream, olives, tomatoes, homemade salsa( see recipe) and the fajitas I like the grilled peppers and onions.
Chop one each red, green pepper and a med sweet onion. Coat with olive oil set aside for grill.
Heat grille to hot- hi and put grilling pan on one side for veggies.
Cook skirt steak 4-5 minute max on each side. Allow to rest 10 minutes the slice thin against the grain.
Then enjoy with a chips and salsa and lime wedge. Be creative!