I used my cast iron skillet (because the book is all about cast iron cooking) but I really think almost every recipe in there could be made in a large non-stick skillet too. They’re just really good, simple, easy to make, yummy recipes.
I modified my recipe to serve 4 but it could be easily doubled (as per the cookbook) to serve more.
1 pound skirt steak, thinly sliced
1 (12 oz) bottle of Mexican beer (I used Corona)
the juice of 2 limes
2 garlic cloves, chopped
1 red bell pepper, sliced
1 jalapeno, seeded and sliced
1 red onion, sliced
4 to 6 tortillas (flour, corn or wheat)
Salt and Pepper
Salsa, sour cream, guacamole and/or shredded cheese to garnish, optional
In a large bowl, combine beef, beer, lime juice, garlic and a pinch of salt and pepper. Cover and refrigerate 20 minutes.
Heat a large cast iron skillet or grill pan over high heat until very hot. Spray skillet with Pam and add bell pepper, jalapeno and a pinch of salt. Cook until tender (about 4 or 5 minutes). Remove from pan to a plate and cover to keep warm.
Add your onion to your hot skillet and saute until translucent (another 4 or 5 minutes). Add in a dash of salt and pepper and then remove it to your plate and cover too.
Remove steak from marinade (discard marinade) and add steak to your hot skillet. Stir occasionally and cook until browned and crisp (about 4 or 5 minutes).
Serve your steak in your tortillas alongside your peppers and onions. Add any garnishes you like.
The marinade this steak was in made it so delicious and so tender! We really, really, really loved this supper!
I loved this recipe in my new Southern Cast Iron book and can’t wait to try my next (I’m thinking a cobbler next!).
You can enter a chance to win your own copy below! Good luck!