Chip Waggoner's Fajitas!
Skirt Steak - 1/2 lb per person
Garlic - 1/2 clove per pound of meat, minced
Rosemary - 2 tablespoons chopped fresh
Thyme - 2 tablespoons chopped fresh
6 oz. extra virgin olive oil
Zest of 1 lemon
Onion - 1 per lb of steak - sliced
2 or 3 green, yellow or red peppers - sliced
Pico de gallo, Salsa, Sour Cream, Guacamole, Tortillas - to taste
Step 1 - marinade skirt steak for 6 HOURS (at least!) in extra virgin olive oil (6oz or so), w/ chopped fresh Rosemary, chopped fresh Thyme, fresh Garlic, & Lemon zest (try putting it all in a large ziplock bag)
Step 2 - put sliced onions, peppers (red, green, yellow) in grill-friendly pan and turn on grill. Cook vegetables until tender, remove pan & vegetables from grill.
Step 3 - Make sure grill is fully heated. Put skirt steak directly on grill & sear for 3 minutes.
Step 4 - reduce heat & flip steak & cook for another 3-4 minutes.
Step 5 - pull meat off grill & cut AGAINST THE GRAIN into 4-5" strips.
Take Pico or salsa (or both!), sour cream, guacamole out of fridge & briefly heat tortillas on grill. Serve & enjoy!!
KDFW FOX 4
Main Station Directory:
Didn't find what you were looking for?