2 skirt steaks, sliced(about 3-4 lbs. total, well-trimmed)
20 flour tortillas
1 lg. orange
1/4 c. pineapple juice
1/4 c. white wine
1/4 c. water
1/4 c. soy sauce
1 clove garlic, minced
1 T. black pepper
3 dried chilies de arbol, left whole
3 T. unsalted butter, melted
2 T. olive oil
opt.: red tomato slices, onions cut into rings green pepper rings
Grate 1 T. peel from orange and 2 t. peel from lemons; set aside. Squeeze orange to get 1.4 c. juice. Squeeze lemons to get 1.4 c. juice.
In a large shallow dish (13 x 9 inch baking dish), place orange and lemon peels, orange and lemon juice. pineapple juice, wine water, soy sauce, garlic, pepper, chilies and butter. Stir to combine. Place skirt steaks in marinade; turn to coat. Cover dish with plastic wrap and marinade in refrigerator for at least two hours.
In a large cast iron skillet (I like this kind.) with 2″ sides at least, heat olive oil on medium high heat. Cook about 6-8 pieces at a time, turning until browned on all sides. Cook to desired done-ness. My Chris likes to see no pink at all–so well-done is his favorite. After cooking all the meat, cook the veggies in the marinade. Drain well.
Place a slightly wet paper towel on a microwaveable plate. Then place the tortillas. Then place a slightly wet paper towel on top. Microwave for 1 minute to warm the tortillas.
Put fajitas together with your favorite mix: refried beans, sour cream, cheese, jalapenos, marinated veggies and steak. Enjoy!
chilies de arbol
options: tomatoes, onions, green peppers
Approximate Cost: $13.68