Alton Brown’s Skirt Steak Recipe (Steak Fajitas)
Adapted from the Good Eats Episode “Raising The Steaks“

• 1/2 cup olive oil
• 1/3 cup soy sauce
• 4 scallions, washed and cut in 1/2
• 2 large cloves garlic
• 1/4 cup lime juice
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground cumin
• 3 tablespoons dark brown sugar or Mexican brown sugar
• 2 pounds inside skirt steak, cut into 3 equal pieces
• 1 medium onion, sliced
• 2 green peppers, sliced

1. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.

2. Heat a large cast-iron skillet over medium high heat. Add about a tablespoon of vegetable oil to the bottom of the pan. Remove steak from bag and pat dry with paper towels. Cook the steak pieces for about 3-4 minutes per side, until cooked to desired doneness. Remove from the pan to a cutting board and tent loosely with foil while the meat is allowed to rest for at least 10 minutes.

3. While meat is resting, add sliced onions and green peppers to the skillet and cook until tender.

4. When steak has rested for at least 10 minutes, slice thinly across the grain of the meat.  Serve with grilled peppers and onions, tortillas, beans, cheese, sour cream–whatever you like.

Note: We also had chips and guacamole. You will not be surprised to learn that we often use Alton Brown’s recipe for guacamole. I know you will not be surprised to hear that. We’ve made it many times, and it always turns out delicious–and much better than anything you’ll find pre-made at your grocery store. Definitely worth the extra trouble. I’ve included the recipe below, because if you want to make guacamole 100% from scratch, this is an excellent place to start.

Alton Brown’s Guacamole

• 3 Haas avocados, halved, seeded and peeled
• 1 lime, juiced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 medium onion, diced
• 2 Roma tomatoes, seeded and diced
• 1 tablespoon chopped cilantro
• 1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

That being said…

I also want to mention our favorite substitute for “from scratch” guacamole, because it’s another excellent alternative to the pre-made tubs at your grocery store: Frontera Grill Guacamole Mix. This blend of tomatillos, tomatoes, chiles, garlic, and spices comes in a jar, and it couldn’t be easier to turn it into tasty guacamole—just mash 3 avocados with the contents of the jar. It’s a nice work-around if you find yourself in a hurry to make fresh guacamole. We’ve bought three packs of the mix at Costco, but you can also buy individual jars at your grocery store.

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