Fajita Recipe:
1-2 lbs beef skirt steak (can substitute for elk, deer, etc.) DONT cut into slices till after you cook it.
1 yellow onion
1 green, 2 red, 1 yellow, 1 orange bell pepper
Pico de gallo recipe:
2 tomatoes
2 fresh jalapeño peppers
1 red onion
1 fresh lime
1 bunch fresh cilantro
You can use any red meat you want for this, but if using beef, get skirt steak.. Fajitas actually mean "little skirts," which refers to this cut of meat... If using chicken, add 1 tablespoon of honey to the marinade recipe below.
Marinade:
1 bottle of Worcestershire Sauce
2 tbsp of extra virgin olive oil
1/2 squeezed fresh lime (save the other half for the pico de gallo recipe below)
2 tbsp Wrights Liquid Smoke (Hickory)
2 tbsp cumin
1 tbsp cayenne
1 tbsp chili powder
3 cloves of pressed garlic
Add the ingredients in a mixing bowl, mix and pour into a 1 gal freezer bag to cover the meat. Let the air out of the bag and place bag in the mixing bowl and refrigerate for a min of 4 hrs. You will need to use the marinade and bowl for the veggies later.
Make the pico de gallo (translates as "c@ck of the roster") and refrigerate:
Dice 2 tomatoes, 1 red onion, 1 fresh jalapeño, and 1/4 cup of fresh cilantro. Mix and squeeze 1/2 lime. Salt to taste, refrigerate.
To cook, preheat the grill as hot as you can get it. Take the meat out of the marinade and place the marinade back in the mixing bowl, cut up the onions and bell peppers and throw in the marinade. Set aside.
When the grill is to temp, grill the meat on rare side (~2mins per side/ 6mins per side for chicken breast). Before I throw the meat on the grill, I heat up a couple tbsp of canola oil in a large cast iron skillet and get it as hot as I can on the stove top.
Once the meat is done, I let it rest for a few mins while I cook the veggies on the skillet. Allow the peps and onions to char and caramelize, sometimes I'll toss in some of the marinade if it looks too dry.
Slice the skirt steak at a 45 degree angle (this will help tenderize the meat).. Add to the skillet when the veggies are about done, and toss on the stove top for a min.
Remove the skillet from the heat and let the veggies and meat continue to sizzle in the pan as you heat your flour tortillas up.
Make your fajitas an add top with the pic de gallo.. Add shredded cheddar, sour cream, guacamole if it's in your macro budget. Eat the sh1t out of them.
. I do like green though
