Skirt Steak Fajitas with Charred Winter Cabbage & Pepper-Onion Mix
Uses your skirt steak for quick, smoky fajitas with wintery WA produce (cabbage + peppers/onions).
Back to full listIngredients
- Skirt steak (on hand) 12–16 oz $0
- Fresh Cut Red and Green Peppers with Onions Fajita Vegetable Mix Mild 12 oz (about 3/4 container) $5.00
- Organic Green Cabbage 1/2 small head, thinly sliced $1.69/lb
- Organic Ginger Root 1-inch piece, grated $3.99/lb
- Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99
- Lime 1 (not listed)
- Olive oil 2 tbsp, divided (not listed)
- Ground cumin 1 tsp (not listed)
- Chili powder or smoked paprika 1 tsp (not listed)
- Salt & black pepper To taste (not listed)
- Tortillas 4–6 small (not listed)
- Optional: Simple Truth Organic® Fresh Avocados Bag (4 ct) 1 avocado, sliced $4.99
Instructions
- Mix marinade: 1 tbsp oil + grated ginger + garlic + juice of 1/2 lime + cumin + chili powder + 1 tsp salt + pepper. Rub onto steak; rest 15–30 minutes.
- Grill (best) or stove: Sear skirt steak over high heat 2–4 minutes per side (aim medium-rare to medium). Rest 8–10 minutes.
- Stove: In a large skillet on high, add remaining 1 tbsp oil. Cook fajita veg mix until blistered, 6–8 minutes. Add cabbage; cook 3–4 minutes until slightly charred. Salt and squeeze remaining lime over veg.
- Slice steak very thin against the grain.
- Warm tortillas in a dry skillet 20–30 seconds per side.
- Serve: Fill tortillas with veg and steak. Add avocado if using.
Health notes: High-protein; increase cabbage/veg for extra fiber. Go light on tortillas for a lower-cal meal.
Drink pairing: Mexican-style lager or a crisp WA Riesling.