On Wednesday I seasoned a beef Skirt Steak with commercial Fajita seasoning, vac packed it and SV'ed at 138° for 9 hours. Cooled it down. Thursday I cut the steak into a small ¼" dice, tossed into a frying pan with Annie's Garlic Evoo and some of the 'bag juice'. Ended up making Taco's and this is by far the best Skirt I've ever had
Post by BBQ Butcher on May 5, 2013 18:00:15 GMT -5
Not authentic, by any means, but then again, I'm not Mexican either
SV'ed Skirt Steak that had been treated with fajita rub, then sliced and cut into chunks. Stir fried with garlic, onions, chili powder and smoked paprika. Into the shells with sour cream, diced maters, chopped lettuce and guacamole.