Beef Fajitas

This is a quick and tasty mid week meal option since the discovery of Cajan Spice Mix at Harris Farm our local fruit and vegetable merchant.   My son introduced me to skirt steak when he was following a recipe for fajitas.  I was most impressed, usually I use sirloin or rump which can be a bit pricey.  Skirt steak is a cheaper cut of meat and traditionally used for fajitas and slow cooking.  It is a grainy steak when you look at it, like someone has intentionally scored the steak with precision.  The secret is not to over cook the steak and cut it across the grain.
Ingredients:
1 kg of skirt steak or allow 150gms per person
​2 tablespoons of Cajan Spice Mix
1 red and 1 yellow capsicum - sliced 
1 red onion - sliced 
2 cloves of garlic crushed
1/4 cup Extra Virgin Olive Oil

Method:
Mix together:
Cajan spice, garlic and olive oil.  Coat skirt steak generously.  This can be done in the morning and leave marinating in the fridge till ready to cook.  If you don't have time, marinate and leave for as long as you can.  
In a cast iron pan, with a little olive oil sauté capsicum and onion in batches if needed.  Set aside.  In the same pan, pan fry the marinated skirt steak.  When browned both sides remove from the pan and let rest for 10 minutes.  Cut steak across the grain -( this is important, or otherwise it can be a bit tough)
​Mix the sautéed capsicum and onion mix with the cut meat and serve with Corn tortillas, these are my favourite once again from Harris Farm, lots of green leaf, avocado, freshly grated cheese, guacamole and sour cream 

​Recipe  and photo Krys Lojek