And of course we’re celebrating.
I’ve marinated a skirt steak since noon this morning with all kinds of sensory ingredients. Also put together a little guacomole appetizer after work that consisted
Plus salt and pepper to taste. That kept us full until our fajitas were ready. I took the marinated skirt steak out of the fridge to get to room temperature. of advocados, tomatoes, red onion, cilantro, lime juice and jalapenos.
Stephanie’s Skirt Steak Marinade
- The juice of an orange
- Chopped cilantro
- Olive Oil
- 2 cloves garlic
- Onion powder
- 1 shallot
- Soy Sauce
- Sea Salt
You really don’t have to cook a thin steak like this very long, I just did it on the cast iron skillet and probably let it sear on each side for about 2 and a half
minutes each. But again, you can feel the steak to see if it’s to your liking (cooked-wise).
Ours turned out to be a perfect purple color, which is exactly what I was going for (see below).
Hope everyone else enjoyed this taco day to it’s fullest (or your fullest : )