This recipe came to me by way of the butcher at Roger Meats. I really enjoyed the flavor as did our company. My kids aren't crazy about the stripes of meat, so next time I will have to mince or cube their pieces to make it easier for them to eat. I am excited to have this recipe to use up some more of our fajita meats in the freezer.
For: 1 lb. Skirt or flank steak
Marinade:
Juice of 1 lime
2 Tablespoons Oil
2 Gloves of garlic (I pressed mine)
1/2 teaspoons ground cumin
1/2 jalapeno pepper, seeded and minced
1/4 cup chopped cilantro
Blend marinade ingredient in a food processor or blender. Marinade meat for 30 minutes. (I did mine longer-for a few hours, and it turn out fine.
Grill or pan fry the steak over high heat for 3 minutes per side or to desired doneness. (I did mine closer to 5 minutes on first side and 3 on the other. The meat was cooked to a medium doneness.)
Slice the meat across the grain into thin pieces. Serve with cheese, tomatoes, grilled onions (I made our favorite grilled onions and mushrooms), avocado, sour cream, and cilantro
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