Tuesday, January 8, 2013

Days 102 & 103 - Skirt Steak Fajitas and Burritos

Two lunches made from fajita leftovers!
Alright, friends, another day of two lunches from one set of ingredients!  Last night I made skirt steak fajitas for dinner, so I had the leftovers for lunch today and then made burritos for lunch tomorrow.  Obviously, I'm craving a little spice in my culinary life this week.  Both of these lunches can be made from one list:  marinated skirt steak, frozen fajita veggies, black beans, tortillas, shredded cheese, shredded lettuce, sour cream, and Uncle Ben's Spanish rice.

Skirt steak fajitas, tortillas, rice, cheese, lettuce, and sour cream.

The first lunch, Day 102, includes skirt steak and pepper fajitas, tortillas (wrapped in foil), lettuce, cheese, sour cream, and  Spanish Rice.  I intended to microwave this but ran out of time, so I ate it cold and it was still really great.

Two mini steak and black bean burritos, sauteed peppers and onions, sour cream.

The second day I had just a little bit of leftover beef and rice, so I chopped up the beef and mixed it with the rice, cheese, and some canned black beans.  I wrapped it up two fajita sized tortillas and had leftover pepper and onions on the side, and some sour cream.  Because sour cream makes everything better.  I microwaved this one so that the cheese got all melty and delicious.  Which reminds me of chimichangas...mmmmmm...Anyway, these burritos would be great with leftovers from restaurant fajitas, as well.

These both require a recipe for Skirt Steak Fajitas, which is below.  It is important that when you cook the skirt steak, you cut it against the grain.  What in the heck does that mean, you ask?  Check out the pic below.

Skirt Steak, in the skillet

Obviously, the first thing you notice is the cut  in the middle of the steak that I made with my knife.  If you look closer, though, you'll see natural stripes and grooves in the meat that goes against the line of the knife cut.  Those lines are the grain of the meat, and my cut is going against it.  In other words, cut it like that, in thin strips.  This will give you a more tender taste from a pretty tough meat.

Skirt Steak Fajitas

24 oz package of pre-marinated skirt steak (found in refrigerated meat section of the grocery - or, come up with your own marinade!)
2 cups frozen fajita vegetables (bell pepper and onions)
1 T olive oil

In a cast iron  skillet, heat oil over medium heat.  Take beef out of packaging; mine was rolled up, so I basically had to unroll it like wrapping paper and cut it into smaller strips to all fit flat in the skillet.  Once you've done that, if necessary, place steak in skillet; you should immediately hear it sizzle.  Cook on both sides for about 3-5 minutes each to get a medium rare steak.  Remove steak and place on a cutting board.  Add vegetables in the skillet and stir to coat with remaining oil.  Reduce heat to low and allow  to saute until tender, stirring occasionally.  While veggies cook, thinly slice steak against the grain.  Add back into skillet, mix with vegetables, and serve immediately in heated tortillas.  And ejoy! Pin It Now!

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