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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I know skirt steaks may seem a little tricky to find, but please make this note : in Texas, skirt steaks are referred to beef skirts or fajitas . My mom used to make beef fajitas occasionally. We loved it! Now I make it for my family. This recipe is great because it can be done inside without an indoor griller. What I love about it is the peppers and onions soak into the meat and give it a great flavor. It's also versatile so you can add your own vegetables and toppings, such as sour cream and/or guacamole. Ingredients:
2 lbs skirt steaks, tenderized |
1 green bell pepper |
1 large tomato |
1/2 small onion |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
1/2 teaspoon garlic powder |
1 (16 ounce) can refried beans |
water |
flour tortilla |
1 cup cheese, grated |
Directions:
1. Cut pepper, onion, and tomato into strips. I try not to use the inside of the tomato as it causes a paste when cooked for a longer amount of time. What I do is slice the tomato into thick slices, take a slice, cut the inside out, and use the ring that's left.
2. Cut the fajita meat into strips about 1 inch long (thickness depends on how you like it) against the grain. Add meat, peppers, tomatoes, onions, salt, pepper, and garlic powder in a large pot or Dutch oven. Start cooking on medium heat.
3. Cook until meat is brown then reduce heat to low-medium to simmer and cover with lid, stirring occasionally.
4. When meat and peppers are tender, remove pot from heat.
5. Add water to refried beans to keep them from being so thick. Heat them up in small pot, stirring frequently to desired hotness. Warm up tortillas.
6. To fill your fajita, add beans, meat, then cheese. We like to add sour cream, guacamole, and salsa to our fajitas. Enjoy!
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