"Beef Skirts are rubbed with fajita seasoning and garlic powder then cooked in a blend of bacon, bell peppers, onions and cilantro and topped with Monterrey Jack cheese. Very easy family pleaser. Serve with warm tortillas and homemade Spanish rice and beans-a-la-charra." — RHONDA35
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beef skirt steak
bell pepper, chopped
shredded Monterey Jack cheese
I use flank steak instead. Marinate steak whole with all of Ortega Fajita Seasoning packet except for 1 tbsp. for later use. Rub in just enough e.v.o.o. until a thick paste forms and evenly coats it. Allow meat to come to room temperature. Chop 1 lg. green pepper, 1 lg. red pepper and 1 med. onion. Set aside chopped onion. Use a whole package of Oscar Mayer Thick Cut bacon and slice into about 1/3" pieces. Fry until brown and crisp then drain. Pour out extra fat until just the bottom is covered. Add onion and 2 or more tbsp. of h2o to deglaze pan. Once onions are transparent add peppers along with rest of fajita seasoning. Cook until veggies are soft. Take off heat and snip with kitchen scissors 2 tbsp. of fresh chives along with bacon and stir. Cover in serving bowl to keep warm. Grill your steak medium rare. Both sides should be seared with grill marks. Every grill is different, so you will have to be the judge on that part. Rest steak for 8 to 10 min. then divide meat evenly by cutting with the grain into three long strips. Then cut across the grain with the carving knife at a slight angle into thin strips. Place meat in bowl along with any juices and toss. Cover to keep hot. To serve use big warm tortillas. Place finely shredded cheese on bottom, then meat. Bacon mixture next along with choice of tomatoes,jalapenos,lettuce,sour cream and/or taco sauce. Serve with Spanish rice and Ortega refried beans. Don't forget the beer! Try it this way and you will love this recipe.
This was a sad experience. I haven't made anything this bad in a very long time. Did everything as the recipe directed. Am basically clueless when it comes to cuts of meat, so I asked the butcher whether it needed to be cut across the grain and was told no. Don't know if this was the problem, but I'll NEVER buy "skirt steak" ever again. The meat was like chewing on a tire and there was no flavor to the entire dish. Very disappointed in this recipe, but I'm also willing to admit that there could have been operator error! Won't make this ever again. Sorry!
I marinated my meat in a homemade fajita marinade before using it in this recipe. I think that helps when using skirt steak so it's not AS tough. I used my own homemade fajita seasoning as well. The boys thought bacon with fajitas was a winning idea. I didn't care for it, so they ate mine. I'll make this again......for them.
This recipe was a big hit with my family. I combined instructions from the actual recipe and advice from CHEFBAUER's review. Especially the slicing of the meat after cooking. I cooked the steak in the broiler for 10 minutes each side. The added bacon really helps these fajitas stand apart. This will be my main recipes for fajitas from now on.
This was excellent! The flavors blended perfectly and it was very easy to prepare. My two finicky sons LOVED it!
YUMMY...BUT I USED CHICKEN INSTEAD OF BEEF...I REALLY LOVED THE BACON IN THESE..ADD A LITTLE SALSA AND SOUR CREAM..WHAT A TREAT.
Made these tonight! They were a hit. Just the right amount of beef, onions and pepper. The bacon added a really nice flavour I changed a few things just because I had them on had. Marinated the beef in garlic and fajita sauce for a couple hours. Used yellow pepper instead of green. Thanks for the recipe and all the other suggestions!
This recipe was very good. I will make again. I didn't have the fresh cilantro but it was still good.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 321
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