HAPPY CINCO DE MAYO!

What are you making for dinner tonight to celebrate?  Margaritas and.......... how about these delicious homeade Fajitas? 

Ingredients:

2 boneless, skinless chicken breast halves
1/2 lb of skirt steak
2 tablespoons  lime juice, plus extra for garnish
2 teaspoons  soy sauce
1 tablespoon dark-brown sugar
1 tablespoon fajita seasoning (from a 1.25 ounce packet)
1 tablespoon olive oil
1 small onion, thinly sliced
1 red bell pepper, seeded and cut into thin strips
1 yellow pepper, seeded and cut into thin strips
6 large flour tortillas
sour cream
salsa
guacamole (recipe to follow)
1/4 cup fresh cilantro leaves, chopped

Preparation:

Cut the chicken breasts on the diagonal into thin strips.  Place them into a medium bowl.  Place the skirt steak in another bowl (do not pre-slice the steak)

In a separate bowl combine the lime juice, garlic powder, soy sauce, brown sugar, and taco or fajita seasoning.  Mix well.

Pour half the marinade over the chicken and the other half over the steak.  Toss to coat evenly.

Put the steak on a broiler pan and broil in the oven for 4-5 minutes on each side.  Remove from oven and cover and let rest.

Heat the olive oil in a large skillet over med-high heat.  Saute the chicken in the skillet for 5 minutes or until cooked through.  Remove the chicken and cover to keep warm.  Add the onion, and all the pepper strips into the same skillet and cook for 3-4 minutes, until slightly softened.

Warm the tortillas covered with a paper towel, in the microwave for 20 seconds.

Serve the steak and veggies on a large platter.  Place sour cream, salsa and guacamole in small bowls on the side next to the warm tortillas.  Let everyone make their own fajitas!
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I was at a friend's house today and we decided to cook dinner together.  I used her husband's marinade for skirt steak which is delicious.  We found whatever vegetables were on hand which happened to be peppers and onions and decided to add some frozen shrimp and together we created these really yummy surf and turf kabobs.  It was great to grill for the first time this season even if it's still pretty chilly out. 

Can't wait for summer!

Ingredients:

2 lbs of skirt steak cut into large cubes

24-30 small shrimp

1 green bell pepper cut into large chunks

2 small onions cut into large chunks

3/4 cup soy sauce

1/2 cup worcestershire sauce

2 cloves of garlic crushed or finely minced

1/4 cup prepared BBQ sauce

Coarse salt and fresh ground black pepper

Preparation:

In a large ziploc bag add soy sauce, worcestershire sauce, garlic, 1 onion sliced in chunks, fresh ground black pepper and BBQ sauce.  Mix all ingredients and add steak and marinate for 2 hours or up to overnight.  Leave tails on shrimp and coat with olive oil and season with coarse salt and fresh ground black pepper.  Skewer steak, onion, shrimp, and green bell pepper alternating until all ingredients are used.  Grill on BBQ until cooked through and steak is seared on all sides and shrimp is pink.

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Skirt steak is my favorite type of steak to eat.  I love it on the grill but in the winter a grill pan on the stove top works great too.  This is the one meal that we NEVER have leftovers.

Ingredients:

1/3 cup soy sauce

1 Tablespoon chopped garlic

1 teaspoon ground ginger

1/4 cup brown sugar

2 Tablespoons honey

1.5 lbs skirt steak (fat trimmed)

Mix soy sauce, garlic, ginger, brown sugar and honey in a small bowl until combined.  Place skirt steak in a large gallon ziploc bag and pour marinade over steak.  Seal bag and marinate in the refrigerator for at least 2 hours and up to 24 hrs.  Preheat grill pan with a tablespoon of olive oil, add steaks and grill 5-7 minutes on each side until outside of steak is seared and caramelized and inside is medium rare.  (Grill longer for thicker steaks).

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