Skirt Steak Fajitas with All the Fixins

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Skirt Steak Fajitas
Makes 8

Ingredients:
1½ lbs skirt steak – $13.00
1 – 12 oz. bottle Southwestern seasoned marinade – $1.69
3 Tablespoons olive oil – stock
1 large Vidalia or sweet onion, sliced thin, rounds cut in half to form strips – $1.38
1 red Bell pepper, sliced into thin strips – $1.40
1 large Jalapeno pepper, finely diced – $0.28
½ lb. Portobello mushrooms, sliced – $1.99
½ Teaspoon chili powder – stock
2 cloves garlic, minced – stock
3 Tablespoons fresh cilantro, chopped – $0.99
8 whole wheat tortillas, warmed – $1.89
Garnish with sour cream, avocado, grated cheese, if desired

Grand Total Assuming a Well-Stocked Pantry: $22.62
Total Per Serving: $2.83

Directions:
1. Using a large, sealable plastic bag, marinate the steak in the marinade for 8 hours or overnight.

2. In a large sauté pan, heat the olive oil over medium-high flame. Toss in all of the vegetables and season with the chili powder, salt, and pepper.

3. Sauté, stirring frequently, until the mushrooms have released their juices and the veggies are soft. Note: I allow most of the juices to evaporate so that the tortillas don’t become soggy when I assemble the Fajitas.

4. Stir in the fresh cilantro.

5. Meanwhile, prepare the steak by either broiling or grilling. For rare meat, we grill the steak for 3 minutes on each side. The broiler takes longer – ours takes 6 minutes on each side.

6. After cooking to desired doneness, allow the steak to rest on the counter top for about7 minutes. Slice thinly against the grain of the meat by finding the horizontal grain of the meat, easily discerned even after grilling or broiling. Cut on the diagonal so that your knife blade is in opposition to the horizontal grain.

7. Divide the meat and veggies evenly between the tortillas and serve with sour cream, avocado, salsa, cheese, or anything your palate desires!