Skirt steak has a full beefy flavour and is best slow-cooked or (medium) rare for the most tender texture. It’s the classic cut for fajita’s, which make a great weekday meal. The great thing about fajita's is everyone can ‘DIY’ their own at the dining table! The guacamole to go with these fajita’s is easy to make and full of fresh and healthy ingredients.
This recipe is for six fajita’s and serves two people. You will need the following ingredients:
For the skirt steak:
250g Wild Beef skirt steak
1 pepper, cut into strips
1 onion, sliced in rings
1 red chili pepper, finely chopped, to taste
pinch of pepper and salt
½ lime, juice only
For the guacamole:
2 ripe avocados
½ red onion, diced
1 garlic clove, finely diced
1 tomato, chopped
½ lime, juice only
handful coriander, chopped
salt & pepper
6 flour tortillas
200ml sour cream
100g grated mature cheddar cheese
Guacamole: cut the avocado’s in half, scoop out the flesh into a bowl. Use a fork to mash roughly and then stir in the other ingredients. Put an avocado stone in the bowl to keep it from changing colour and set aside.
Steak: Make sure the meat is at room temperature. Marinate the beef with the tequila, lime, pepper, salt and chili pepper in a bowl for about 10 minutes. Drain the marinade off. Heat a frying pan or grill pan and add the butter. Fry the peppers and onion for 2-3 minutes. Push them to one side of the pan and fry the steak for 3-6 minutes. Wrap it in some kitchen foil to rest for about five minutes. Then take it to your chopping board and slice it in thin strip across the grain.
To serve warm the tortillas and top them with the steak and peppers, cheese, sour cream and guacamole to taste.
You can also add tomato salsa and refried beans to the fajita’s, or try serving corn on the cob or a green salad on the side.
This recipe also works well with rump steak, minute steak (reduce the time in the pan to 1 minute!) and sirloin steak.