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Beef Plate Inside Skirt Steak Separable Lean And Fat Trimmed To 1/4″ All Grades Raw
20 oz
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Step 1
Expand a whole piece of skirt steak into a single layer on a flat surface, then pour the olive oil all over the top of the steak. Use your hand to rub the olive oil into all the flesh and crevices of the meat, then wash your hands. Blend together all of the seasoned salt, paprika, chili powder, onion powder, and cumin. Rub all the spice blend into the tenderized meat.
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Step 2
Transfer the seasoned skirt steak to a large Ziploc bag. Thin-slice both green and red bell peppers before adding them to the bag as well. Seal the bag and move the peppers around a little to pick up some of the extra spices. Marinate the steak and peppers ideally for 6 hours in your refrigerator.
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Step 3
After marinating, turn on your oven to preheat to 400 F (210 C). Grab a large sheet tray and spray it with a light layer of pan spray. Add the steak and peppers from the bag to the sheet tray, and move the peppers to the outer edges. Cook the tray of steak and peppers in the oven for at least 25 minutes.
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Step 4
Allow the sheet tray of steak and peppers to rest for at least 5 minutes before slicing into it. Slice the skirt steak into thin slices for fajitas, tacos, or eating as is. The beef fajita tastes great with a squeeze of lime juice or chopped fresh cilantro.
