As the title suggests these were extremely minimalist fajitas. Just grilled steak seasoned with lime juice and pepper. They are then served with grilled onions tossed with balsamic, and wrapped in tortillas with a a bit of fresh cilantro, salsa, and lime. I grilled some bell peppers along with the onions. The more Tex-Mex fajitas I’m used to add hot peppers, garlic, and cumin to the marinade but I didn’t miss it all. These were really clean tasting fajitas, simple and unfussy. The lime came through more than I thought it might given that it’s only a ten minute marinade. Increasing the time in the marinade might have helped to bring it through even more. Tossing the griled onions in balsamic was a nice touch, adding a hint of sweetness.
I tend to go a bit hog-wild with fajitas, adding beans, cheese, lettuce, salsa, sour cream, guacamole, onions, cucumber or whatever else is around. It rapidly becomes a burrito with some steak inside. I definitely appreciated the restraint of this recipe, they identified a few key flavours and let them shine. I would absolutely recommend this one, and look forward to making it again this summer.
2 replies on “25. Skirt Steak Fajitas With Lime and Black Pepper p.430”
That is the most unappetizing picture ever.
yea, it really is. I was busy making dinner for about 10 people, and I just snapped a shot of the bloody plate of meat, no garnish, no thought put into it. I totally forgot to take a picture of the onions. My intention was to build up a fajita and then take a photo of that, but it didn’t happen. So this is the only documented evidence of this meal. Such is life.