Zesty marinated skirt steak, featuring cumin essential oil. What makes them Texan Fajitas? I dunno, but I am a native Texan and this is my creation! Enjoy!
2 lb skirt steak (I like to get mine from local producers at the farmers market)
1/4 cup olive oil
1/4 cup lime juice
5 cloves chopped garlic
1 teaspoon fresh-ground sea salt
1 teaspoon fresh-ground black pepper
1 Tablespoon Mexican Oregano
1 teaspoon chipotle-smoked paprike
2 drops cumin essential oil
Combine all ingredients except skirt steak. Put skirt steak into a glass bowl and pour marinade over. Flip skirt steak so both sides get some marinade on them. Cover bowl and marinate for about 2 hours in the fridge, flipping skirt steak after 1 hour.
Cook skirt steak on grill or stove to desired doneness. Place skirt steak on cutting board and allow to sit for a couple minutes. Slice it against the grain into thin strips.
Serve with tortillas, sliced avocado or guacamole, pico de gallo, and other toppings as desired.