This spice is used on skirt steak, cut into very thin slices by your butcher. It could also be used on flank steak, although, if used with flank, choose the thinnest possible piece. In either case, season the meat at least 1/2 hour prior to preparing. When ready to cook, the skirt steak may be seared in one piece, or a cut to a size that fits in the frying pan, over medium high heat in a skillet sprayed with vegetable oil. Cut the steak into thin strips after cooking for 1-2 minutes per side. If using flank steak, cut the flank steak into 1/2″ thick slices and sear about the same amount of time.
The Fajita is served on warm tortillas, with fried onion, green and red pepper slices. The tortilla may be topped with sour cream and guacamole.
