Prep 20 mins
Cook 40 mins
I know "skirt steaks" may seem a little tricky to find, but please make this note : in Texas, skirt steaks are referred to "beef skirts" or "fajitas". My mom used to make beef fajitas occasionally. We loved it! Now I make it for my family. This recipe is great because it can be done inside without an indoor griller. What I love about it is the peppers and onions soak into the meat and give it a great flavor. It's also versatile so you can add your own vegetables and toppings, such as sour cream and/or guacamole.
- 2 lbs skirt steaks, tenderized
- 1 green bell pepper
- 1 large tomatoes
- 1⁄2 small onion
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon garlic powder
- 1 (16 ounce) can refried beans
- flour tortilla
- 1 cup cheese, grated
- Cut pepper, onion, and tomato into strips. I try not to use the inside of the tomato as it causes a paste when cooked for a longer amount of time. What I do is slice the tomato into thick slices, take a slice, cut the inside out, and use the ring that's left.
- Cut the fajita meat into strips about 1 inch long (thickness depends on how you like it) against the grain. Add meat, peppers, tomatoes, onions, salt, pepper, and garlic powder in a large pot or Dutch oven. Start cooking on medium heat.
- Cook until meat is brown then reduce heat to low-medium to simmer and cover with lid, stirring occasionally.
- When meat and peppers are tender, remove pot from heat.
- Add water to refried beans to keep them from being so thick. Heat them up in small pot, stirring frequently to desired hotness. Warm up tortillas.
- To fill your fajita, add beans, meat, then cheese. We like to add sour cream, guacamole, and salsa to our fajitas. Enjoy!