Last week, I noticed that we had an aging piece of beef in the freezer; it was a skirt steak that we had put out there last August. Since it was in a vacuum-sealed freezer bag, it was still good, but getting old. The Better Half suggested that we prepare a mid-week lunch of Southwestern Fajitas using the steak as the main ingredient.
Of course, I was in to that. I fired up the grill with all four burners and when hot enough, I placed the (previously marinated) steak on the fire. I seared one side for about three and a half minutes, flipped it over for another three minutes or so and took it into the kitchen to let it rest for a few minutes. Then, I sliced it into thin delicious, juicy strips.
Meanwhile, TBH cooked up some onions, orange bell pepper strips and sliced tomatoes to place in the corn tortillas along with the beef. Damn! Was that good or what? She also added sliced avocado in lime juice to add to the total scrumptious lunch.
Clickable images above.