Recipe and reaction after the cut.Recipe based off of this one.
1 Large onion cut into thin slices
1 Large green bell pepper cut into slices
1.5 tbl olive oil
1.5 tbl balsamic vinagrette
Salt and cracked black pepper to taste
1 fresh lime, juiced
.75 lbs flank steak cut into medium chunks
3 flour tortillas
4oz Mexican shredded cheese blend
Hot sauce and salsa as preferred
-Coat onion and pepper slices in oil, salt and pepper. Cook on skillet until tender and toss with vinagrette and salt
-Mix lime juice with salt and remaining oil in a shallow dish. Add steak and marinate for 10 minutes, turning pieces once
-Pat steak dry and rub with pepper
-Cook steak on skillet for 2 minutes per side or so for medium
-Heat tortillas in microwave 10-15 seconds on each side
So the local meat market had no skirt steak, so I improvised with some flank steak. Texture is pretty similar, and with something like these fajitas, where you have a whole bunch of different flavors going on the texture of the meat is just as important. To make up for the substitution, I bought all of my produce at a local farmer’s coop. Hooray green living!
Everything turned out wonderfully for this meal, with the lime/oil marinade giving a perfect note of sweetness to offset the spicy salsa and hot sauces I used. I ended up with three fully loaded fajitas, but I probably would have crammed 3 more into my mouth if I could have. So tasty, and pretty easy to make if you don’t mind a bit of prep work.