Ingredients
- pounds beef skirt steak
- teaspoons garlic powder
- teaspoons fajita seasoning
- slices bacon
- onion, chopped
- bell pepper, chopped
- /2 bunch cilantro, chopped
- large tomato, chopped
- ounces shredded Monterey Jack cheese
Instructions
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Step 1
I start by patting the skirt steak dry and slicing it against the grain into 1½-inch strips. Then, I toss the strips with garlic powder and fajita seasoning, making sure each piece is well coated. In a large skillet over medium heat, I cook the bacon until it's just crisp, then transfer it to a plate, leaving the rendered fat in the pan. Next, I sauté the chopped onion and bell pepper in that flavorful bacon grease until they begin to soften, about 3 minutes. I add the seasoned steak strips and cook, stirring occasionally, for about 7 minutes, or until the steak is browned and cooked to your liking. While the steak cooks, I chop the cilantro and tomato. Once the steak is done, I stir in the cooked bacon (which I've crumbled), the fresh tomatoes, and the cilantro, letting everything heat through. Finally, I sprinkle the shredded Monterey Jack cheese over the top, cover the skillet for a minute to melt it, then serve immediately. The whole process is so quick and simple, it’s become a weeknight staple.