Grilled Skirt Steak Fajitas

 
How do you say "yummy" in Spanish? Delicioso? Spanish was never really my thing so we'll go with that. This week we made Grilled Skirt Steak Fajitas and they were wonderful. A huge plus for me with many recipes is that they are quick to prepare. If there is a componant that can be done the night before, they automatically get one more star from me. I've found that in my busy mornings running out the door and my busy evenings running back in the door, if I have all the dry ingredients already measured and in a baggie or at least lined up on the counter ready to go, I can cut my stress level in half.

I do have a disclaimer about this recipe. Well, maybe two:

 1) I do not grill. If there is a recipe that calls for grilling, Doug gets to handle the meat part of it. I do everything else, but for some reason I have never learned to grill and I don't really want to learn (partly because then I don't have an excuse for taking a week off cooking, partly because, well, I just don't want to. So sue me). 2) I hate beans of all kinds and generally try to leave them out of recipes I make. However, Doug likes them so I think I'll start putting them on the side for him to add in as he likes.

Anyway, The Judges loved this recipe and it will definitely be added to the "keep" pile. Doug was even able to mix the leftovers and use it as a sort of fajita salad for his lunch the next day. And don't worry about running out of meat: there was a ton leftover. Without further ado, here is the recipe:

• 1 lb beef skirt steak
• 3 Tbsp A-1 Original Steak Sauce
• 8 flour (or corn) tortillas
• 1 cup rinsed canned black beans (optional, I added more corn)
• 1 cup frozen corn, thawed
• 1 tomato, chopped
• 1/4 cup finely chopped red onions
• 1/4 cup Italian dressing
• 2 Tbsp finely chopped fresh cilantro
• 2 Tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp ground cumin

Heat grill to medium-high heat. Grill steak 4-5 minutes on each side or till medium well, brushing with steak sauce during last minute of grilling. Remove from grill, cover loosely with foil. Let stand 5 minutes. Meanwhile, grill tortillas 15-30 seconds each side till warmed. Combine remaining ingredients (can be done ahead of time). Cut meat across the grain into thin slices (I would recommend bite sized as the meat can be a bit tough to easily bite through). Serve with tortillas and bean mixture.

Serves: 4
Prep Time: 30 min
Total Time: 30 min

Recipe from www.KraftRecipes.com