A Short Skirt Story

A good friend of mine claims to eat more fajitas than anyone he knows, and he’s probably right.  I’m a firm believer in, “Fix a man a Fajita, feed him for a Day; Teach a man how to make a Fajita, and you’ll feed him for Life.”  Proteins, carbs, and vegetables all in one bite? And I get to eat with my hands???

Slice and julienne your vegetables as pictured.  I sautéed red, yellow and orange bell peppers, red onion, and poblanos in olive oil and lime juice with kosher salt and pepper.  Saute for about 8 minutes or until desired doneness.

I cut the Skirt Steak into more manageable pieces to fit my stainless steel fry pan, allowed them to come up to room temperature, then kosher salted and black peppered each side.  High, medium high heat on the pan with a little olive oil and butter (I used too much and had to drain some out, no big deal, just be careful), and sear each side for about 4-5 minutes. Remove the steak from the pan and allow to rest.  Deglaze the pan with chicken stock and scrape the burnt bits off the bottom using a wooden spoon.

Now it is time to build.  I kept it simple with sour cream, some salsa from a jar and pre shredded cheese.  Or get fancy with a Wasabi or Sriracha Sour cream, make your own salsa and have an assortment of shredded cheese, maybe add some frijoles or some crunch with some tortilla chips.  More vegetables the better in my opinion.  But, I’m terrible at rolling, and tucking and rolling.  I let someone help me.  Don’t forget the pan sauce.