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Skirt Steak & Mushroom Fajitas

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Skirt Steak & Mushroom Fajitas

Serves 6

    • Spice Rub
    • 2 tablespoons salt
    • 1 tablespoon brown sugar
    • 1 tablespoon harissa powder
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 tablespoon black pepper
    • Fajitas
    • 2 (16-ounce) Certified Piedmontese skirt steaks
    • 2 tablespoons olive oil
    • 8 ounces mushrooms (such as button, maitake, beech, and/or trumpets)
    • 1 sweet onion, sliced
    • 2 poblano peppers, sliced
    • 2 Chinese eggplants, split and sliced (optional)
    • 2 jalapeños, sliced
    • 1 tablespoon salt
    • 1 teaspoon black pepper
    • 12 tortillas
    • 1 lime, sliced, for serving
    • 1 bunch fresh cilantro, for serving

    In a container, combine the rub ingredients and mix well. Coat the skirt steak in olive oil and season with the rub. Cover and refrigerate for 2 hours or overnight.

    To a large sauté pan over high heat, add oil. Sauté the onions, peppers, eggplant, and jalapeños with salt and pepper. Cook until caramelized and soft, but not burnt. Meanwhile, sear the skirt steak over a hot grill grate or in a preheated cast-iron skillet until medium-rare. Let rest at least 10 minutes before slicing against the grain. Lightly toast the tortillas on the grill. To assemble, top the tortillas with vegetables and sliced steak, and serve with a lime wedge and fresh cilantro.

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