Even though the “fajitas” came to be known as anything that is eaten rolled up, the term is an American version of arracheras which is a Mexican term for “marinated skirt steak”. Originally, fajitas were served with steak but these days it is served with chicken, seafood or steak version.
1 lb skirt steak
2 tbs olive oil
2-3 tsp lime juice
3 medium garlic cloves, grater or minced
1 tsp minced fresh cilantro
1 tsp crushed red pepper
Grilled bell peppers
Grilled mushrooms (optional)
Pico de Gallo (I didn’t have any ready, so I used some chopped tomatoes)
Guacamole (neither one of us like guac, so I didn’t bother making any)
1. If you are planning your fajitas (and not a spur of the moment like me), combine all the ingredients for marinade, mix well and cover your steak with it. Marinade the steak in the refrigerator overnight.
1. If you are making the fajitas as a spur of the moment, cook the steak in the marinade in the skillet on medium heat.
2. Once the steak is almost ready, add and cook your onion, bell pepper and mushrooms in the left over marinade. Take out the steak and slice thin while the veggies finish cooking.
3. Prepare all your ingredients into little dishes. Warm up the tortillas. Serve while the steak and veggies are warm