Mexican Feast Part 5: Fajitas de bistec/Steak Fajitas

Umm, steak fajitas. As I said before, the steak was good, but the warm tortillas were definitely the star of the show. I used a marinade that came from two different websites. It mainly consisted of cilantro, lime juice, salt, chili powder, and other ingredients. It was still lacking in flavor for my taste. I'm not going to bother posting the recipe for the steak since it didn't taste all that great, but I've included the link to one of the marinade varieties I used below. Following tradition, I used skirt steak and then grilled the steak on a cast-iron skillet for about 5 minutes per side. I prefer almost well-done to burnt meat, so I wasn't happy to see the red inside. However, I've noticed that most foodies like their steak that way. Next time I will add more seasoning to my marinade and while it's in the skillet. I will also cook the meat for 6 to 7 minutes.

When you have to depend on the side ingredients for a good fajita (or would you technically just call this a steak taco since I don't like red or green peppers?), then something is wrong.

The chicken fajitas I made a few days later were a whole 'nother story. I will talk about those next. YUM!

One of the marinades I used for the fajitas de bistec (recipe in Spanish).