Fajitas From My South Texas Kitchen Cookbook

You'll enjoy these easy to prep fajitas which are full of flavor. Skirt steak is lean, cooks rather quickly and is delicious served on its own or served in flour tortillas loaded with toppings. The marinade will add flavor to the exterior, but be sure to pat the steaks dry before grilling. Give them a quick sprinkle with salt and spray them with duck fat spray to get that nice char on the exterior. You'll marinate the fajitas and veggies in separate bags that can easily be tossed into a cooler. Take them to your next tailgate, beach trip or picnic for a ready to grill feast. Be sure to pack a pan or a foil pan to grill the sliced veggies.

When grilling outdoors isn't an option, cooking indoors on a comal or cast iron skillet on medium-high heat will get the char minus the flame-grilled flavor. When I grill fajitas at home I often cook the vegetables ahead of time on the cooktop. It allows me to make the veggies a couple hours earlier than the meat. I just make sure to cook the veggies to the point where they still have a slight firmness. After the steak has been grilled outdoors and is resting for a few minutes, I quickly reheat the veggies and dinner is served. Grab my cookbook with this recipe and 95 more family recipes in My South Texas Kitchen.

Fajitas

Beef

Yvette Zuniga Jemison

Recipe from My South Texas Kitchen Cookbook

YDelicacies.com

1 cup vegetable oil

½ cup fresh lime juice

2 tablespoons dark brown sugar

2 tablespoons chili powder

1 tablespoon garlic powder

1 tablespoon ground cumin

2 teaspoons salt, plus more for seasoning

3 bell peppers, any color, sliced

1 onion, sliced

2 pounds flank or skirt steak, trimmed

Duck fat spray

6-8 flour tortillas for serving

OPTIONALTOPPINGS

Cilantro Sauce (pg. 32),

Pico de Gallo (pg. 33),

Guacamole (pg. 35), grated cheddar cheese,

sour cream

OPTIONAL SIDES

Alta's Pinto Beans (pg.

67), Mexican Rice (pg. 74)

1.     To make the marinade whisk the oil, lime juice, sugar, chili powder, garlic powder, cumin and salt in a medium bowl until well blended.

2.     Pour ½ cup of the marinade into a gallon size zip top bag, and add the bell peppers and onions. Press out any excess air and seal the bag. Massage the vegetables in the bag until well coated with the marinade. Set in the refrigerator until ready to cook.

3.     Pour the remainder of the marinade into a gallon size zip top bag. Place the steak in the marinade, press out any excess air and seal the bag. Massage the steak in the bag until well coated with the marinade. Set in the refrigerator for 4-10 hours, turning every couple of hours.

4.     Heat a large skillet on medium-high heat on a cooktop.

Drain the marinade from the vegetables and add the vegetables to the heated skillet. Cook, occasionally stirring, until the vegetables are soft and charred in spots, about 15 minutes.

5. Prepare your grill for high direct heat grilling, about

450°F. Remove the steak from the marinade and pat off the excess liquid. Season both sides with salt and spray with duck fat spray. Alternately, spray or coat each side with a neutral oil.

6. Grill the steak until charred and tender and an internal thermometer inserted into the thickest section reads

135°-145°F, 6-8 minutes on each side. Let the steak rest on a cutting board, tented with foil, for 10-minutes.

Warm the vegetables on medium heat if needed. Warm the tortillas directly over the cook top flame or on a comal or skillet. Wrap the tortillas in a tortilla warmer or dishtowel to keep warm.

Thinly slice the steak against the grain at a 45-degree angle. Serve with the cooked vegetables, tortillas and any of the optional toppings and sides.