We decided to close out the weekend with a bit of steak and veg in the form fajitas. Not the most terribly original thing I know, but we had this bit of skirt steak and just figured ... why not?
I really wanted a nice red bell pepper for this one but the stuff they had at the store was pretty over the hill. Meena's not a huge fan of green peppers so we finally opted for an orange. Not bad. I like my peppers and onions for fajitas charred a bit. Ours were to a slight degree, but I probably should have pushed them a little further.
My skirt steak got a marinade for most of the afternoon. It featured:
- soy sauce
- sesame oil
- chipotle hot sauce
After lounging in that bath of flavor for the afternoon, I just pulled out the steak and got it sizzling on a skillet. The peppers and onions got a similar treatment with a bit of sea salt and olive oil.
We served everything up with some tortillas, Florida avocado. a touch of sour cream and salsa.
Delicious. The steak really took on those marinade flavors and shined between the layers of flavor inside each tortilla pocket. Pretty lovely way to close out the weekend.