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Grilled Steak Fajitas and Guacamole

Posted By Susan On May 7, 2009 @ 8:57 am In Appetizers, Dips and Small Bites,Beef and Veal,Ethnic,Family,Grilling,Latin and Spanish,Meat,Recipes | 44 Comments

 

Most of you probably already know that this past Tuesday was Cinco de Mayo [1], a day observed around the world as a celebration of Mexican culture and heritage. What you may not know is that it was also Mr. SGCC’s birthday. As luck would have it, Mr. SGCC is a huge fan of Mexican food. So, I was able to kill two birds with one stone that night by preparing him a delicious Mexican-style birthday dinner.

Since Mr. SGCC is also a carnivorous caveman, I decided to make something with beef – skirt steak to be exact. The most obvious choice was Fajitas. “Fajita” is actually a generic term used in Tex-Mex cuisine, referring to grilled meat rolled in a flour or corn tortilla. Originally, traditional fajitas were made using skirt steak, but these days one can find them made with all kinds of different proteins, including chicken, pork, shrimp and even beans. I decided to go the traditional route and used skirt steak.

 

Skirt steak is a cut of beef from the plate, or belly, of the cow. It is actually the diaphragm muscle. It’s a long, flat, and fibrous cut that is very flavorful, but can be tougher than many other steak cuts. For this reason, it is usually marinated and grilled. When sliced thinly against the grain, the result is some intensely beefy, juicy and tender steak.

I marinated my skirt steak for several hours in a mixture of orange and lime juices, olive oil, garlic, jalapeno and cumin. I believe that the acid in the citrus helps to break down the fibres in the meat, thus making it more tender.

I also sauteed a heap of red onions, red bell pepper and mushrooms to serve along with the meat. And, I made a big batch of cool and creamy guacamole to finish off the dish. To round out the meal, I paired my fajitas with a zippy little Black Bean and Corn Salad [2].

 

It was an awesome Cinco de Mayo/Happy Birthday dinner! Mr. SGCC was very happy. And, when he’s happy, I’m happy! ¡Olé!

 

Here are some more recipes from the SGCC archives to satisfy the caveman at your house!

Ribeye Steaks with a Spicy, Smoky, Cacao Nibs Rub [4]

Bistec a lo Pobre [5]

Churrasco with Chimichurri Sauce [2]

Pan Roasted Veal Chops with Chipotle-Lime Butter [6]

 

 

 

 


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URL to article: http://stickygooeycreamychewy.com/2009/05/07/grilled-steak-fajitas-for-the-birthday-boy/

URLs in this post:

[1] Cinco de Mayo: http://en.wikipedia.org/wiki/Cinco_de_Mayo

[2] Black Bean and Corn Salad: http://stickygooeycreamychewy.blogspot.com/2007/10/thrill-of-grill-churrasco-with.html

[3] Sargento Artisan Authentic Mexican: http://www.sargento.com/products/148/sargento-artisan-blendstm-shredded-authentic-mexican/

[4] Ribeye Steaks with a Spicy, Smoky, Cacao Nibs Rub: http://stickygooeycreamychewy.blogspot.com/2008/06/carnivore-heaven-dry-aged-ribeyes-with.html

[5] Bistec a lo Pobre: http://stickygooeycreamychewy.blogspot.com/2008/04/tax-relief-bistec-lo-pobre-poor-mans.html

[6] Pan Roasted Veal Chops with Chipotle-Lime Butter: http://stickygooeycreamychewy.blogspot.com/2008/06/meal-fit-for-king-that-cost-kings.html

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