Fajitas are delicious anytime but they are an especially great option when your in laws are visiting and you’ve spent the entire day kayaking and paddle boarding down the Tennessee River and you need a simple delicious meal to round out the day. Even better if you have freshly canned peach salsa that needs to be tested 🙂
Skirt steak has become our go to fajita meat. It is very thin and takes well to a quick sear in the cast iron. It usually comes in a long roll so you may have to cut it into 2 pieces to fit the skillet. Pat the meat dry first and then season with cumin, salt, and oregeno. Skirt steak only needs about 2 minutes per side and then a quick rest before slicing into thin slices.
I find this method works best for cooking the meat. We used to cut our meat first but you can create the best flavor cooking it whole and then slicing.
Great fajitas have great toppings. We cooked red bell peppers and onions in the skillet after the meat.
We also roasted a poblano pepper. To do this, put the peppers on a baking sheet and put under the broiler. Keep turning the peppers until they are blackened all over. Immediately transfer to a bowl and cover with plastic wrap. This causes the pepper to steam and allows you to peel the skin right off.
Warm your tortillas and top with skirt steak, peppers and onions, roasted poblano, and peach salsa…yum!