Skirt Steak Fajitas
Ingredients
- 2 pounds skirt steak, trimmed of excess fat
- 1/4 cup teriyaki sauce
- 3 tablespoons Lea & Perrins (Worcestershire sauce)
- 1 tablespoon McCormick Grill Mates Montreal Steak® seasoning
- 1 tablespoon extra virgin olive oil
- 2 large sweet bell peppers (any colors), seeded and sliced
- 1 large red onion, halved and sliced
- Salt and pepper to taste
- 12 warm tortillas
- Toppings: Shredded cheddar cheese, sour cream, guacamole, salsa, fresh jalapeño slices
Instructions
Place skirt steak in a large resealable plastic bag; pour teriyaki sauce, Lea & Perrins and Montreal seasoning over steak. Seal bag; turn to evenly coat. Marinate skirt steak in the refrigerator for at least 2 hours or overnight, turning occasionally. Remove steak from refrigerator and allow to sit at room temperature for 15-20 minutes prior to cooking. Prepare grill for directing cooking over high heat. Remove steak from marinade; discard marinade. Place steak on hot grill. Cover and cook 4-5 minutes per side. Remove from grill; transfer to a cutting board. Tent with foil and allow to rest for 5 minutes before slicing. While steak is resting, heat oil in a large skillet over medium-high heat. Add peppers and onions. Season to taste with salt and pepper. Cook, stirring occasionally, until vegetables are slightly soft. Remove from heat; transfer to a serving platter. Thinly slice steak across the grain; arrange on serving platter with peppers and onions. Serve with desired toppings. Serves 6.