One of the more stressful aspects about maintaining a food blog is determining whether or not a dish is “blogworthy.” Every time I consider writing about a meal I’ve cooked at home, I ask myself if it’s fascinating enough to blog about or if it’s a dish everyone has seen before. For example, a meal as novel as Goan shrimp curry is absolutely blogworthy and posted about immediately. But weeknight staples like spaghetti with garlic, parmesan, and olive oil, or turkey burgers? They don’t usually make the cut. To be honest, sometimes I experiment with a new recipe just so I have something—anything—to blog about.
But often the most familiar dish in the world is all I want to cook. And in rare instances, an ordinary, almost banal meal is even worth writing about. That’s how I feel about the skirt steak fajitas I made this week. After a weekend of eating out, I was anxious to cook, and to create something simple and full of flavor. I turned to skirt steak, a tough cut of meat that tenderizes wonderfully when marinated while also taking on the flavors of the marinade’s ingredients. I rely on three staples for my marinade: olive oil, balsamic vinegar, and lime juice. Because I had made this recipe a million times before (ok, maybe 10 times), I knew I could rely on this powerful mix of flavors.
Let’s get one thing straight here: This is Tex-Mex via my Brooklyn kitchen. As you can tell, my skirt steak fajitas are not exotic or elegant, and I make no claims to fajita authenticity. But wrapped in a soft corn tortilla with fresh guacamole, crisp cilantro, charred onions, and smoky peppers, the lime-infused steak more than satisfied my need for a fresh, simple dinner. For me, that was enough to make my fajitas blogworthy.
Recipe for Christina’s Skirt Steak Fajitas
- 1 2-lb skirt steak
- juice squeezed from 1/2 of a lime
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 red pepper, sliced lengthwise
- 1 yellow pepper, sliced lengthwise
- 1 onion, sliced lengthwise
- fresh guacamole
- 1/2 cup cilantro leaves
- 6-8 large corn tortillas
In a shallow baking dish, mix together 2 tablespoons of extra-virgin olive oil, 2 tablespoons of balsamic vinegar, and the fresh lime juice. Season with salt and pepper. Add skirt steak, turning once to coat. If you need to, you can cut the skirt steak into smaller pieces to make it fit in the baking dish. Marinate for 1 hour in the refrigerator, turning the meat after 30 minutes.
When the meat is almost finished marinating, take it out of the refrigerator. Preheat the broiler. Heat remaining tablespoon of olive oil in a large skillet over medium heat. Add the onions and cook until they start to soften, about 5 minutes. Add the peppers. Season with salt and pepper. Cook until onions have caramelized and peppers start to soften, about 10 -15 minutes, stirring once in a while. Set aside when done.
While the peppers and onions are cooking, remove the meat from the marinade and cook it under the broiler. Cook for about 5 minutes per side. (The meat will be about medium to medium-well done at this point. Adjust cooking time to your preference.) Remove from the broiler and let it rest for 5 minutes. Slice the meat into thin strips, at an angle.
Wrap your tortillas in aluminum foil and warm them in the oven for about 10 minutes. Remove and assemble the fajitas to your liking: Place a few spoonfuls of peppers and onions with 3-5 slices of skirt steak in the center of the tortilla. Top with fresh guacamole and chopped cilantro. Wrap. Serves 4. Enjoy!