How I Made Smoked Skirt Steak Fajitas, Three Ways

smoked fajitasWhen my family and I go out for Tex-Mex (which is was often), they get their fix of tacos, carne asada, or enchiladas. I, however, almost always order fajitas (other than that temporary diversion into Tex-Mex ribs). We haven’t eaten inside a restaurant for months, and fajitas don’t exactly travel well. A takeout order of fajitas isn’t the same, and it’s not just because I miss the smell of sizzling fajitas wafting through the dining room at Mariano’s Hacienda, our usual stop in the neighborhood. The thin skirt steak quickly cools after it leaves the grill (hence the hot plancha), and the juicy cut is meant to be eaten immediately after slicing. These days, I can only get that at home. But what’s the best way…View Original Post

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