In this quick and easy family pleaser, skirt steaks are rubbed with fajita seasoning and garlic powder, then cooked with bacon, bell peppers, onions, and cilantro and topped with Monterrey Jack cheese.
INGREDIENTS (for 8 servings):
- 3 pounds beef skirt steak
- 3 teaspoons garlic powder
- 3 teaspoons fajita seasoning
- 8 slices bacon
- 1 onion, chopped
- 1 bell pepper, chopped
- 1/2 bunch cilantro, chopped
- 1 large tomato, chopped
- 10 ounces shredded Monterey Jack cheese
PREPARATION:
Rub steaks with garlic powder and fajita seasoning, and cut into 1 1/2-inch strips. Set aside.
In a large skillet over medium heat, cook bacon until just crisp and brown. Stir chopped onion, bell pepper, and cilantro into the skillet with the bacon. Add steak strips, and cook, stirring frequently, about 7 minutes. Stir in tomatoes, heat through; remove from heat, and top with Monterey Jack cheese.