It is difficult to read a recipe title like “skirt steak with tequila, peppers, onion, and lime” and not think “fajitas.” It’s also not hard to think “this is one loong recipe title.”

Let’s get the obvious out of the way, shall we? Skirt steak with tequila and friends is not a fajita recipe.

Making authentic fajitas–and let us all wince at the word authentic–requires kitchen kit the insufficient kitchen lacks. Think barbecues, restaurant-quality ovens, adequate electrical systems, and dishwashers, human and otherwise.

Not up to fajita making.

There is also the minor issue of my being an Ashkenazi Jew from Detroit. Many would take sanctimonious umbrage at my preparing Tex-Mex cuisine. And this week has been annoying enough without contending with the Cancel Corps.

Metaphoric shot of me refusing to engage with the Cancel Corps. You laugh, or think me nuts, or both, but I worked in a University Art History department for four years. They went to town on this sort of interpretation. Actually, they still do.

Next prickly topic: meat.

Observant types will notice skirt steak with tequila, peppers, onion and lime isn’t plant-based fare.This is true. Then again, to turn an old saying on its head, the meat is hardly the matter here: less than one pound of it went into the dish. The real emphasis here, recipe title notwithstanding, is on the peppers and onions.

Remember when you could just buy food and cook it, without worrying about wrecking the planet or your cardiovascular system? This golden era, a time when people drove without seatbelts and smoked like Morticia, existed not so long ago. I am not suggesting we return to it. Only that it existed.

Lacking illustrative photos, I give you an example of pareidolia, which is the tendency to find meaningful patterns where none exist. For example, seeing faces in muffin batters.

Anyway, skirt steak. With tequila, peppers, onion, and lime.

Now isn’t the time for your most expensive tequila. It should be drinkable, but save your finest Agave for sipping.

You want sweet bell peppers for this dish, not flamingly spicy varieties. Use whatever colors are available. Sadly, all those lovely colors tend to fade with cooking, but this doesn’t affect the taste or nutritional value of the finished dish.

White onion is mild, meaning it won’t overpower the pepper. It’s also pretty.

Just as you don’t want to use your finest tequila, neither is this the place for aged prime rib. Skirt steak with tequila, pepper, onions and lime is casual food. If you can’t find or dislike skirt, flap or flank steak are good cuts for this dish. Lacking shots of raw steak, I give you cooked black beans.

Serve skirt steak with tequila, pepper, onions and lime with beans, rice, soft tortillas, and lime wedges. Lettuce and tomato go nicely, too.

Any leftover pepper/onion mixture is delicious folded into a sandwich with mild cheese like Fontina, added to an omelet, mixed into pasta, or stirred into rice. It’s also good eaten cold, as shown below.

Skirt Steak with Tequila, Peppers, Onion, and Lime

prep time: 30-45 minutes

serves: 2-3, easily scaled upward

See notes, below, for discussion of steak cuts and how to prepare them.

scant 1 pound/454 grams skirt steak

2 tablespoons sunflower or other mild oil

2 1/2 tablespoons tequila

2 teaspoons Worcestshire sauce

salt and pepper, to taste

fresh lime juice, to taste

For the pepper and onion mixture:

3 medium-sized bell peppers; mine weighed

6.5 ounces/187 grams, but don’t worry about precision here

1 small or medium white onion: mine weighed 3.8 ounces/108 grams

Sunflower or other mild oil, for the pan

1 garlic clove (optional)

salt and pepper

2 tablespoons tequila (you may want to add more)

Juice of 1 lime

Skirt Steak with peppers, onion, and lime may be prepared ahead of time and refrigerated up to three days. The steak may be frozen up to two months. The pepper/onion mixture will turn to mush if frozen. I don’t recommend it.

Beans and rice go well with this dish. A recipe for beans from scratch would make for a long post, so I’ll save that for another day.

If you are planning to eat now, and your beans are coming from a can, go for it. Start the rice now, too.

Bring the steak to room temperature before cooking. In a perfect world, the steak would be presalted, but the world has been highly imperfect lately. So we’re salting it now, and calling it good.

Skirt steak may be broiled, sauteed, stir-fried, barbecued, or pan fried. I broiled mine.

To broil, place steak in a broiler-safe dish, pour a scant tablespoon sunflower oil over it, add the tequila, worcestshire sauce, salt, pepper, and lime. With the meat about 5 inches/12 cm from the broiler element, broil on high about 2 minutes a side. Remove from oven, cover loosely with foil, and set aside.

To cook the peppers and onion:

Core the and seed peppers as best you can–I find extricating every little seed impossible-and slice peppers lengthwise.

Peel onion and slice as you did the peppers.

Heat the sunflower oil in a heavy frying pan. I used a 10 inch/25 cm Calphalon pan. You want the pepper/onion mixture to melt, as Elizabeth David would say, rather than brown, so keep the heat low. Add the garlic, if using and the onion. Salt and pepper.

Cook for onions for about five minutes, stirring frequently.

Now add the peppers, tequila, and lime juice. Stir.

If the pan begins going dry, you can add a little more tequila or do as I did and add water.

Put a lid on the pan–or, lacking a lid, some tinfoil-and allow the pepper/onion mixture to cook gently, stirring occasionally, for about twenty minutes, until vegetables are soft. You don’t want complete collapse, but they shouldn’t be al dente, either.

Taste mixture for seasoning, adding more salt or lime as you see fit.

Serve skirt steak with tequila, peppers, onion, and lime with beans, rice, and a fresh vegetable platter. Flatbreads or tortillas make a delicious accompaniment. The pepper/onion mixture may be served atop the steak or separately, as you and your diners wish.

Leftovers will keep, refrigerated, up to five days.

Leftover skirt steak may be frozen up to two months. As noted above, I don’t recommend freezing the vegetable mixture, as it will become mushy.

Notes:

You can use other steak cuts, like flank or flap. This is meant to be casual food, so this isn’t the place for prime rib.

As noted in the post, the steak can be barbecued, stir-fried, broiled, pan-fried, or sauteed–whatever is easiest for you. Just take care not to overcook the meat.

This recipe works with pork and chicken, too. Or go vegetarian and serve the pepper/onion mix over   pasta or polenta. It’s also useful in omelets, sandwiches (it’s especially good with cheese), or stirred through rice.

Spice fiends may add a hot pepper or sprinkle hot pepper flakes over the vegetable mixture.

 

 

 

 

Italian Meatloaf II

September 16, 2024

Italian Meatloaf II, so called because the SEO choked on any other name, comes to us from Sophie Grigson’s A Curious Absence of Chickens. (Italian Meatloaf I appears here) What makes a meatloaf Italian and not, say, Croatian or Welsh? A search of my Italian cookbooks gave no answers. Meatloaf…

Continue Reading »

Summer Squash Gratin

August 27, 2024

This morning a friend emailed. So, she said, you haven’t updated the blog for a while. Um, yeah. I know. Believe me when I say it wasn’t for lack of effort. Anyway, here we are. And here is a post. — Okay, so summer squash, which for today’s purposes encompasses…

Continue Reading »

Fish poached in tomato water sounds pretentiously cheffy. Then again, it’s accurate. If I called it “fish poached in tomato juice” you might envision fish cooked in bloody mary mix, or worse. So fish poached in tomato water it is. Tomato water entered my culinary life via canning. Tomatoes are…

Continue Reading »

Cherry Vodka

July 17, 2024

I realize we’re nearing the end of cherry season, but this cherry vodka is so easy to make that I want to get it under the wire. The recipe comes from Darra Goldstein’s marvelous Beyond The North Wind: Russia in Recipes and Lore. — This recipe calls for cherry pits…

Continue Reading »

Over the holiday weekend a friend kindly gave me a copy of Alice Medrich’s Pure Dessert. If you, like me, have never read Alice Medrich’s cookbooks, much less baked from them, please head for your nearest indie bookstore or library and acquaint yourself with Ms. Medrich’s oeuvre. Barring these options,…

Continue Reading »

Hot weather foods

June 25, 2024

As I write, much of the Eastern United States is smothering beneath what climate experts call a “heat dome.” Rather than go into technicalities, know that heat dome basically means it’s extremely hot, with little relief in sight. Atop this, wildfires are burning in New Mexico and parts of California….

Continue Reading »

Cherry Cranberry Muffin Cake is just what it sounds like: muffins that have become cake. Credit for the muffin cake concept goes to Dorie Greenspan. Writing in Baking From My Home to Yours, describes having readied the ingredients for apple nut muffins only to have her brunch guests show up….

Continue Reading »

I am still here. My internet connection is another story. Some of you may recall my complaining loudly about our crummy internet setup. I’ll spare you the details; suffice to say, we finally got fiber and thought our troubles were over. How very silly of us. While it’s true we…

Continue Reading »

Pasta with chicken, greens, and chickpeas is a mouthful, literally and figuratively. It’s also lacking in originality. But pasta with chicken, greens, and chickpeas compensates for its unwieldy name and creative lack with flavor and lots of fiber, our new best friend chez IK. The ingredients for pasta with chicken…

Continue Reading »