Quick, easy, and delicious. What more could you ask for?
I opted for London Broil instead of the traditional Skirt Steak cut of meat. I marinated it overnight to ensure it was good and tender before broiling it to get the perfect medium/ medium rare finish. Roasted alongside fresh peppers and onions, topped with cilantro garlic butter, and served with fire roasted corn tortillas, this dish is sure to please.
According to the Austin Chronicle, fajitas originated in the early 1900’s in the ranch lands of South and West Texas. At the time, skirt steak (I know I used London Broil) and other throwaway items were given to the Mexican vaqueros – or cowboys – as part of their pay. Slowly, fajitas began finding their way onto menus of Mexican restaurants across Texas, until the dish exploded onto the national scene in the 80s and 90s. This relatively young dish epitomizes Tex-Mex cuisine, a cuisine that in my opinion, often gets under appreciated and watered down by commercial popularization (just think Chili’s, South of the Border, etc.).