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Season Stepp: Make seared steak fajitas for Cinco De Mayo Comment By Season Stepp More Content Now MailTribune.com By Season Stepp More Content Now Posted Apr. 27, 2015 at 1:45 PM By Season Stepp More Content Now Posted Apr. 27, 2015 at 1:45 PM » Social News Much like the American celebration of St. Patrick’s Day, the festivities of Cinco de Mayo are less about the historical meaning behind the date, and more about celebrating heritage, including plenty of Mexican-inspired food. Local Mexican restaurants have page after page of delicious-sounding dishes. However, regardless of what you order, when the waiter walks to the next table carrying a sizzling skillet of fajita fixins, you will immediately regret ordering anything but. The fajita isn’t always something that comes to mind when cooking one’s own Mexican food at home, unless a packet of seasoning is involved. Prepared boxes and kits aren’t necessary for a satisfying fajita dinner if you just have a few ingredients in your pantry. Fajitas are more Tex-Mex in origin than strictly Mexican. It is said that American cowboys would give the less desirable pieces of slaughtered cattle to the Mexican cattle hands as part of their pay. Included was a cut of meat called the “skirt steak.” Skirt steak, similar to flank steak, is prized more for its flavor than its tenderness. The cut is easily marinated, quickly cooked, and thinly sliced against the grain, meaning the knife should cut perpendicular to the lines of the meat. Although these cuts of meat were originally considered cheaper, less-desirable pieces of meat, today they have grown in popularity and price. Vegetarian fajitas can be made with the same recipe, substituting mushrooms for steak and adding plenty of other veggies to the mix. Top with pico de gallo and/or guacamole to complete the meal. Squash Ribbon and Seared Steak Fajitas Ingredients: 1 yellow squash or zucchini 2 tablespoons dry oregano 2 teaspoons ground cumin 1 teaspoon ground coriander 2 teaspoons ancho chile powder 1/4 teaspoon cayenne pepper 2 tablespoons lime juice 1/3 cup tequila 1/3 cup canola or vegetable oil, plus more for searing 1 1/2 pounds steak, such as flank, skirt, or top sirloin 1 onion, peeled and sliced 1 bell pepper: ribs and seeds removed; thinly sliced 8-10 flour tortillas, warmed Use a mandolin or spiralizer to slice the squash or zucchini into thin ribbons. Set aside. In a large bowl, whisk together oregano, cumin, chile powder, cayenne, lime juice, and tequila. While whisking, slowly drizzle in oil to combine. Transfer to a ziptop bag and add the steak. Refrigerate at room temperature for up to 4 hours or up to overnight. If refrigerating, bring to room temperature before cooking. Preheat a cast iron skillet or heavy-bottomed stainless steel skillet over medium-high heat for at least 5 minutes. Once very hot, add a little canola oil to the pan. Remove the steak from the reserving marinade. Place the steak in the pan and let cook completely undisturbed until cooked about half way to desired temperature. For example, if medium doneness is desired, cook until the color of the sides of the meat has changed from red to brown about 1/3 way up. Flip only once to finish cooking. Transfer from the pan to a plate and tent with foil. Set aside to rest for at least 5 minutes. Once the meat has rested, use a sharp, non-serrated knife to thinly slice against the grain of the meat. Adding more oil as needed, place the onions in the pan, scraping up any bits left on the bottom of the pan. Stir to coat then let cook undisturbed until browned, about 7-10 minutes. Remove from the pan and repeat with the peppers. Remove from the pan and add the squash ribbons. Once the squash has slightly softened, return the onions and peppers to the pan, along with about 1/4 cup of the reserved marinade. Bring to a slight simmer and toss in the sliced meat. Divide among the warm tortillas and serve. Spartanburg (S.C.) Herald-Journal correspondent Season Stepp can be reached at [email protected]. By Season Stepp More Content Now MailTribune.com By Season Stepp More Content Now Posted Apr. 27, 2015 at 1:45 PM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Southern Oregon Directory Featured Businesses Loading... 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