Sunday, March 16, 2014

Skirt Steak Fajitas


The last time Andrew and I made fajitas, they were good but not amazing. These, I promise you, are amazing. I literally couldn't stop talking about how good they were while we were eating dinner. And the next day. And the day after that when I put them with scrambled eggs. They are pretty spicy so back off on the spice if you aren't ready for it.

  • 1 tbsp. red pepper flakes
  • 1/2 tbsp. paprika
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/4 tsp. cumin
  • 1/4 tsp. salt
  • 1 large onion
  • 3 peppers (we used two green and one red)
  • 1 lb skirt steak, tenderized
  • 1/4 c. olive oil
  • Optional: avocado, tortillas, sour cream, cheese, etc.
  1. Preheat the oven to 400 degrees
  2. Mix the first six ingredients together (red pepper, paprika, onion powder, garlic powder, cumin, and salt) together and put aside
  3. Cut the onion, peppers, and skirt steak into thin strips
  4. Add to a casserole dish
  5. Sprinkle seasoning and the olive oil over the meat and vegetables, then mix thoroughly with your hands
  6. Bake for 20 minutes, stir, and then bake for another 20 minutes
  7. Serve with optional toppings
Try with chicken!


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