SKIRT STEAK FAJITAS

Skirt Steak Fajitas

Serves 4

2 pounds skirt steak, trimmed
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 red onion, thinly sliced
2 tablespoons canola oil
1/2 cup sour cream
1 cups plus 1 tablespoon This Little Goat went to Southeast Asia
12 flour tortillas

Place skirt steak in medium bowl or large ziplock bag, add This Little Goat went to Southeast Asia and allow steak to marinate for 1 hour. In a small bowl, whisk together sour cream and remaining 1 tablespoon of This Little Goat went to Southeast Asia.

Preheat grill to medium-high high. Remove steak from marinade and place on grill until slightly charred and cooked to medium-rare, about 4 minutes each side. Removed from heat, tent with foil and let rest 5 minutes before thinly slicing against the grain.

Place tortillas over indirect heat on the grill to lightly toast, about 1 minute each side.

Heat oil in a medium skillet over high-heat. Add peppers and onions and cook, stirring frequently until slightly softened. Salt and pepper to taste.

Serve sliced steak, peppers, onions, and sour cream with warm tortillas.