Whenever I go out to Tex-Mex or Mexican restaurants I often see the menu item “sizzling hot fajitas”. I see servers flying around avoiding the sizzles and the smoke coming from their hand while leaving a lingering scent of deliciously cooked meat and veggies  in their wake.  Sounds good doesn’t it? Now, I will tell you that I have never ordered them. Not once. I’m not sure why, I just always find something else on the menu that grabs my eye. Most likely enchiladas. But cheesy goodness aside, these fajitas always smell amazing and those that do order them seem to be happy with their choice. So with no visit to a Mexican restaurant in the near future, I decided to pick up some skirt steak and make my own sizzling fajitas at home.

Skirt steak, which is a thin, long cut of meat has a tendency to be a pretty tough.  As a result it lends it self well to marinating and quick cooking. That means that you will have to do a little planning ahead as I like to marinate the steak for at least 2 hours.

Serves 2-4

You will need:

Marinade

• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon kosher salt
• 1 teaspoon cumin
• 1/2 teaspoon dried oregano
• 3 cloves garlic, minced
• 1 pound skirt steak

1. In a bowl, whisk together first 9 marinade ingredients. Pour into a resealable plastic bag, add steak. Seal and marinate for at least 2 hours.

Fajitas

• 1 tablespoon olive oil
• 1/2 medium onion, sliced
• 1 clove garlic, minced
• 1 jalapeno, sliced
• 1 red bell pepper, stem, seeds and ribs removed, sliced
• 1 green bell pepper, stem, seeds and ribs removed, sliced
• 4-6 small flour tortillas, warmed according to package directions.

1. Heat a heavy bottomed skillet, I prefer cast iron, over medium high heat. Remove steak from marinade, reserve marinade. Sear steak 3-4 minutes per side. Remove from heat, transfer to a plate and let rest. The meat will continue to cook while it rests.
2. Meanwhile, in the same skillet add one tablespoon of olive oil. Next, add onion and cook 5 minutes or until slightly softened and begin to turn brown. Add garlic, jalapeno and bell peppers. Pour reserved marinade over the top. Continue cooking over medium-high heat for 6-8 minutes or until veggies are softened.
3. Slice steak against the grain and return it as well as any pan juices that have developed on the plate to the pan. Stir to combine with veggies. Season to taste with salt and pepper.
4. Serve along side warm tortillas and my favorite garnishes, sour cream and homemade guacamole.

Enjoy!