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Skirt steak fajitas


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Mexican party with the family last night!

We had fun and the main course were skirt steak fajitas!

This was my first time with skirt steak and ler me say it's both heaven and hell...

Hell for trimming : it's really a pain to remove all that silver skin and chunks of connective tissue from a so thin piece of meat.... But once properly prepped, cooked and cut.... Wow what and heavenly deep beef taste!

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Meat trimmed and marinated in a mix of chopped cilantro, garlic, some cumin, red hot peppers, lime juice, olive oil, salt and pepper for about 5 hours.

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In the meanwhile I added some jalapeño poppers to the party

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Then was time to light up the grill and set to around 450 / 500 degrees.

First jalapeños

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And then I pathed the skirt steak dry and seared on the griddle and then cut against grain in thin slices.

Final result

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All in all we had a great time together!

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I guess if you folks there in Itly are cooking TexMex what is a po ole Texas Boy supposed to cook, spaghetti?  Hell NO,  I gotta toss some sort of meat n the Joe. If ya ever make it this way holler and I might be able to show ya a thing or two about TexMex.

 

NICE JOB!!!!!

 

 

Cheers,

OR

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I guess if you folks there in Itly are cooking TexMex what is a po ole Texas Boy supposed to cook, spaghetti?  Hell NO,  I gotta toss some sort of meat n the Joe. If ya ever make it this way holler and I might be able to show ya a thing or two about TexMex.
 
NICE JOB!!!!!
 
 
Cheers,
OR

[emoji23] [emoji23] [emoji23]
I promise I will make Lasagna or some other national food next time!

This is my first attempt at TexMex....I wanted to go off my beaten track this time!
Any suggestion is super appreciated! I'm pretty sure that something could be done in a better way but I'm satisfied at least for the new experience [emoji1]

Inviato dal mio SM-G935F utilizzando Tapatalk

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