These delicious Skirt Steak Fajitas are bursting with flavor and texture. I discovered this winning recipe in the NYT online cooking column several years ago. I first made them then, and you can find the recipe on my blog here.
While skirt steak is featured here, Martha Rose Shulman , who created this recipe for the NYT, says you can substitute chicken or shrimp for the beef.
The rub for the beef is chile powder, cumin and salt. She suggests a chipotle adobo rub for the chicken and shrimp. All of them get a citrusy marinade and lots of cilantro.
The generous amount of vegetables are flavored with some of the reserved marinade mix after searing them first with fresh green chiles (if using), garlic and cumin.
She also advises you feel free to mix and match vegetables and proteins, such as adding zucchini and corn to the onions and peppers for the shrimp fajitas.
So whatever your preference please do try this fantastic one-dish meal!
