Hey guys! I made this the other night for a fast weeknight meal. Fajitas are always a hit in this house, particularly steak fajitas. You can use a skirt or flank steak for this recipe; whichever is on sale! The veggies and toppings can be added to or changed depending on what your family likes.
1 whole Skirt Steak
1/2 cup Olive Oil
3 Tablespoons Worcestershire
1/2 tablespoon garlic powder (or 2 cloves garlic, minced)
2 Tablespoons Cumin
1 Tablespoon Chili Powder
1 teaspoon Salt
1/2 teaspoon Black Pepper
1 Tablespoon Sugar
1 large Onions, Halved And Sliced
1 whole Red Bell Pepper, Sliced
1 whole Yellow Bell Pepper, Sliced
1 container sliced mushrooms
Oil, For Frying
Flour Tortillas, charred on the gas top
All the fixings you want…Grated Mexican Blend, Sour Cream, Guac/Avocado, Hot Sauce,shredded lettuce, tomato etc.
If I had some limes, I would have also added the juice of one or two
In a dish, mix together olive oil, Worcestershire, garlic, cumin, chili powder, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. If you have time, cover these in put them in the fridge for at least 30 minutes up to 2 hours.
Heat a cast iron skillet (or heavy skillet) over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they’re cooked but still slightly firm and have a nice char to them.
On a grill pan (or you can use the same skillet as the veggies) over high heat and drizzle some oil. Cook the meat for about 2-3 minutes per side (depending on the thickness) until medium rare. Remove and allow to rest on a cutting board for 5 minutes. Slice meat right before cooking.
While your meat rests, char up your tortillas and get your fajita fixings ready! Enjoy!