Churrasco Fajitas

• 2 pounds skirt steak (trimmed and cut into approximately 6 inch pieces)
• 1 – 10 ounce bottle of Badia Fajita Marinade Sauce
• Badia Salt (to taste)
• Badia Ground Black Pepper (to taste)
• 1 pack corn tortillas or flour tortillas
• Badia Extra Virgin Olive Oil

Vegetable and Tortillas:

• 1 large green bell pepper, seeded and sliced
• 1 large red bell pepper, seeded and sliced
• 1 large yellow bell pepper, seeded and sliced
• 1 medium onion, sliced
• 1 pack corn tortillas or flour tortillas

• Begin with skirt steak in a plastic zip lock bag and pour fajita marinade sauce
• Seal, place in a baking dish and refrigerate for 2 hours
• In the interim, cut vegetables and set aside, if you haven’t already done so
• Remove meat from bag and pat dry
• Sprinkle salt and pepper (to taste)
• Once the meat has marinated, coat a large cast iron skillet (or griddle), with 2 tablespoons of olive oil
• Allow oil to heat for 1 minute
• Add the steak and fry each side for about 4 minutes for a medium rare finish. Increase time by minute to achieve your desired finish
• Reduce heat if smoking occurs
• Once you are satisfied with finish, remove from pan
• Cover meat with foil for 5-7 minutes
• Thinly slice steak against the grain and maintain covered

Searing Veggies and warming tortillas:
Tortillas

• Preheat oven to 325 degrees F
• Wrap tortillas in aluminum foil and warm for 15 minutes or less, in oven
• Remove and keep in aluminum foil until ready to serve

Veggies

• If necessary, add a tablespoon of olive oil to same skillet/griddle that was used to cook meat
• Allow oil to heat for 1 minute
• Add onions and bell peppers and sear for 1 minute BEFORE stirring
• Then stir every 90 seconds or so as veggies sear
• Cook for 5-6 minutes total
• Turn off heat and toss steak back in to briefly warm meat

Accompaniment:

• Fresh Cilantro (roughly chopped, garnish)
• Lemon wedges
• Favorite Badia Hot Sauce (Chili, Habanero, Louisiana Cajun or Sriracha Hot Sauce)
• Salsa
• Guacamole
• Sour cream
• Cilantro
• Queso Fresco

Set accompaniments in individual dishes. Don’t forget a nice, COLD Mexican beer, Margarita or shot of tequila!