Perfect Fajitas

Perfect fajitas start with a skirt steak coated in a variety of dry rub seasonings then seared to help bring out the full flavor of the beef. The steak gets scored going against the grain, is topped with butter and fresh lime juice, then placed in a low temperature oven. While it cooks, we perform our magic on rice and fajita veggies. The video version of our recipe is on Celiac Kitchen’s YouTube channel. We look forward to seeing you there!

Fajitas

Step 1: Prepare Rice (we used an instant rice pot)

Rinse 1 cup rice until water runs clear

Place in instant rice pot

Add ¼ stick butter

Sauté on high heat to bring out nutty flavor out of the rice

1 teaspoon salt

¼ teaspoon each:

• Basil

• Oregano

• Garlic powder

• Onion powder

Stir until butter is melted and rice is just a little brown

Add 1¾ cups water to 1 cup rice

Change setting on instant rice pot to “white rice” and set it aside while rice cooks

Step 2: Prepare Vegetables, Limes and Cilantro (if the taste suits you)

Slice onions and peppers into strips

Roll limes to release juices; cut into quarters

Chop cilantro (unless it tastes like soap to you) – take out stems, make initial cuts, chop

Step 3: Make the Dry Rub

Put equal amounts of each into a prep cup:

• Chile lime seasoning

• Salt

• Rosemary

• Basil

• Sage

• Black pepper

• Garlic powder

• Onion powder

• Oregano

• Red pepper flakes

Step 4: Prepare the Beef Skirt Steak

Preheat oven to 300°F

6 tablespoons of butter, sliced into even size chunks

Skirt steak (it is less tender but has more flavor than other cuts of beef)

Press ½ of dry rub onto one side of steak; flip and press remaining dry rub into the other side

We are using iron skillet

Pour oil into skillet on medium heat

Sear for 2 minutes on first side; flip and repeat on other side

Step 5: Prepare Steak to go into Oven

Remove from skillet

Pre-slice (not all the way through the meat); slice against the grain of the meat

Cover with prepared chunks of butter (butter will melt into cuts in meat while it cooks

Squeeze a fresh lime over top of the butter

Insert meat thermometer

Place in 300°F oven

Meat needs to cook to medium, which is a 150° F internal temperature

Skirt steak needs to cook to at least medium - you don’t want rare or medium rare temperature with this cut of meat

Step 6: Cook Peppers and Onions

Add oil to the same skillet meat was seared in

Sauté peppers first (they take a little longer to cook)

After a few minutes add onions

You will want to keep texture in your vegetables – do not cook until soggy or soft

Season with salt, pepper, fresh lime

Add more oil to vegetables as needed, stirring to preserve some of their texture

Vegetables pick up flavor from meat being seared in skillet

Cook until onions just begin to go limp

Remove from heat

Remove rice from rice cooker

Once meat reaches 150° F, pull it from oven: slice it all the way through

Add cilantro to rice, squeeze in some fresh lime, give it a toss

Plate food with rice, vegetables, meat sliced all the way through