Sizzlin' Steak Fajitas

Need a meal to impress everyone at your next camping trip. Look no further! This dish has the flair, the flavor and the taste to tempt even the most finicky taste buds!

THE first night I camped at Mirror Lake I had every intention to fire up a grilled salmon with some Summer succotash veggies. That lasted but a fleeting moment when I opened the cooler and saw that skirt steak calling my name. The slightly crunchy texture of the veggies, the slight pull of the marinated skirt and the blend of delicious spices all massaged into the meat makes this the perfect dish to fire up on the campfire. Unfortunately, I made enough to feed three people. Fortunately, I was so hungry I ate the whole thing. Yep, and I would do it again.

"The best fajitas I've had in years. Thank you!" –Bob Johnson

Needless to say this wasn't the first time I made this recipe. The key is letting the skirt steak marinate in the spices for at least a couple of hours. Don't be afraid of the spice. Spice is your friend. Salt is not. I never understood why Americans as a culture need to add so much salt to food when we have an abundant amount of flavorful spices to choose from. Another helpful hint to make sure you peel away the silver skin on the backside of the steak. Also, if the steak is thick on one side and thin on the other, score the fatter side for even cooking. I'm going to give you the fairly simplified recipe but feel free to add whatever you like. I use red bell pepper because they have 11 1/2 times more beta carotene and 1 1/2 times more vitamin C.

Whether it's different type of peppers, herbs or vegetables the sky is the limit!

Send me a message and let me know how it turns out!

SIZZLIN' STEAK FAJITAS

Ingredients

Here is a list of everything you need to make the perfect campfire fajitas

• 4 oz olive oil

• 4 oz soy sauce

• 1 pound outer skirt steaks(insides can be used but they won't be as tender)

• juice of 1/2 lime

• 1 tspn granulated garlic

• 1/2 tspn cumin

• pinch of black pepper

• 1 can of chipotle salsa

• 1 Red bell pepper, sliced

• 1 Yellow onion, sliced

• 1/2 can of lager beer

• 1 bag of flour tortillas

Directions

1. If possible prep and marinade the skirt steak at home the night before your camping trip. In a gallon size Ziploc bag add skirt steak, 1/2 can of chipotle salsa, 2 oz olive oil, soy sauce, lime juice, garlic, cumin and black pepper. Make sure ingredients are thoroughly incorporated then take all the air out and ziploc the bag

2. Build a campfire. Now normally I would say don't cook directly over open flames but fajitas are the exception. When flames are high place cast iron skillet over flames. Add remaining olive oil. My choice of skillets is literally anything made by Lodge. When skillet is hot add vegetables. On grate throw skirt steak over open fire.

3. Cook vegetables until slightly browned and soft. Sear skirt steak for approximately 3 minutes per side depending on heat of fire. Remove from heat and let rest on cutting board for 5 minutes. You might have to take skillet with vegetables off the open fire so they don't overcook.

4. After 5 minutes cut the skirt steak. It's important to cut the skirt steak in approximately 3 inch sections then flip 90 degrees to cut against the grain. If you don't your meat with be stringy and chewy.

5. Place skillet back over fire. Add skirt steak, remainder of chipotle salsa and cook for another 30 seconds then finish with a half can of beer.

6. Heat up some tortillas on the grate. Add your favorite toppings and enjoy!