Cliff Bartlett
R.I.P. 5/17/2021
I went with some skirt steak fajitas for our Cinco de Mayo dinner. I thawed out a one pound package of outside skirt steak that I've been saving since our last trip up to Oregon. Here's a few pictures.
Had to spend a little time with silver skin removal. Split this piece roughly in half and refroze for a rainy day, hopefully.
Gave it a soak in a nice marinade for a few hours. Marinade was lime juice, olive oil, garlic chopped and then mashed, ground cumin, sliced bell peppers, red onion and some cilantro sprigs.
Removed the meat from marinade and grilled it quickly over some high heat.
Removed and drained the pepper mixture and tossed in a cast iron pan until soft.
Sliced the meat.
Plated it up on some flour tortillas. Rather a "plain Jane" plate shot, but it sure was delicious. Meat was extremely tender and a nice citrus flavor from the marinade.
Hope you all had a good Cinco de Mayo. Thanks for looking.
Had to spend a little time with silver skin removal. Split this piece roughly in half and refroze for a rainy day, hopefully.
Gave it a soak in a nice marinade for a few hours. Marinade was lime juice, olive oil, garlic chopped and then mashed, ground cumin, sliced bell peppers, red onion and some cilantro sprigs.
Removed the meat from marinade and grilled it quickly over some high heat.
Removed and drained the pepper mixture and tossed in a cast iron pan until soft.
Sliced the meat.
Plated it up on some flour tortillas. Rather a "plain Jane" plate shot, but it sure was delicious. Meat was extremely tender and a nice citrus flavor from the marinade.
Hope you all had a good Cinco de Mayo. Thanks for looking.
