Marvelous Marinade

We all know that lean meats are healthier for us than those meats that have fat running through them.  We also know that lean cuts of meat tend to be tough and that's not very appealing. Well,  let me tell you that a good marinade can tenderize a tough piece of meat at the same time it flavors it.  This marinade can be put to many uses....you can use it to marinade beef or chicken cooked on the grill.  But it also makes a wonderful marinade for skirt steak used in fajitas.

Don't bother buying premade packages of fajita spices when you can put your own together in a jiffy and you'll know exactly what you're eating.

I'm going to leave it to you to select your favorite fajita toppings...sour cream, cheese, avocado, salsa, etc.   But, you can also serve the steak, peppers and onions over rice and it is mighty fine and you've cut out those extra calories.

 

 

 

 

Fajitas Recipe

                    Skirt steak, about 1 pound
                    3 medium onions, cut into thick slices
                    2 medium sweet bell peppers, assorted colors, cut into thick slices

             

 1/2  cup Joe and Son’s Persian Lime Olive Oil

1/2 cup Joe and Son’s 18 yr  Aged Balsamic Vinegar

1 teaspoon soy sauce

1 teaspoon Worcestershire sauce

2 teaspoons chili powder

1/2 teaspoon salt…or more, to taste

1 teaspoon smoked paprika

1 teaspoon brown sugar

1/2  teaspoon onion powder

1/2 teaspoon garlic powder

1/2  teaspoon cayenne pepper

1/4 teaspoon ground cumin

1/4 cup Joe and Son’s Persian Lime Olive Oil

                Combine the first 4 ingredients in a large measuring cup.

               Add the remaining dry ingredients and stir well to combine. 

Place the steak in a zip lock bag.  Reserve about 1/3 cup of the marinade and pour the remainder into the bag with the meat. Seal the bag.

Place the onions and peppers into another zip lock bag and add the remaining marinade. Seal the bag.

“Massage” the bags to make sure contents are well coated.
Place both the meat and vegetables in the refrigerate and marinade for 2 - 4 hours.

Cooking:

Pour the remaining ¼ cup of Persian Lime Olive Oil into a large skillet. Heat the oil to a medium/high temperature.

Meanwhile, remove the meat from the bag and allow the marinade to somewhat drain from the steak. Add the steak to the skillet; cook for about 3 minutes on each side and remove. Allow the meat to rest a few minutes before slicing it into thin slices...be sure to cut against the grain..the slices will be more tender cut that way.

In the same skillet, saute the onions and peppers, stirring often until the vegetables start to brown slightly but remain tender and crisp.

Using your favorite wrap, layer the meat, onions and peppers, add sour cream, grated cheese and avocado slices OR skip the sour cream, cheese and avocado and simply serve the steak and onions over rice.