Amanda gave me two Lodge cast iron sizzle platters for Fathers Day. At Tex-Mex restaurants fajitas are commonly cooked in and served on sizzle platters so that is how I decided to use them for the first time. This recipe is based on The Big Texas Cookbook and will provide 4 large servings. With only 2 sizzle platters, I had to cook the beef and vegetables in batches. (Alternatively, they could be cooked in a large cast iron skillet.)
I have found good prices on skirt steaks in Richmond at the New Grand Mart.
¾ cup olive oil
Juice of 4 limes
1 Tbs. Worcestershire sauce
1 Tbs. soy sauce
1 tsp. salt
1 tsp. freshly ground black pepper
½ tsp. paprika
½ tsp. ground cumin
2 lbs. skirt steaks
1 bell pepper cut into strips (I used a yellow one)
1 white onion cut into thin strips
3 cloves garlic, sliced
Tortillas for serving
Salsa, hot sauce, guacamole, etc. for serving.
Mix together the olive oil, lime juice, Worcestershire sauce, soy sauce, salt, black pepper, paprika, and cumin in a gallon zip-lock baggie. Add the skirt steaks, seal the baggie, and massage it to evenly coat the meat with the marinade. Marinade in the refrigerator for between 4 and 12 hours. (Since the marinade is acidic, do not marinade for more than 12 hours or the meat may start to become mushy.
Heat the sizzle platters (or a large cast iron skillet) until they are very hot. Add the meat in batches directly from the marinade, which provides the oil needed for the pan. Spread out the meat, and cook until nicely browned, a few minutes. Remove the cooked pieces to a plate or sheet pan and cook the rest of the meat.
When the meat is done, add the bell pepper and onion to the pan and sauté stirring constantly, scraping the pan to get the browned bits left from cooking the meat. Cook the vegies until browned but not completely soft. (I added some of the marinade to the sizzle platters to help the vegetables not stick to the pan.)
Cut the meat into thin strips and put it back into the sizzle platter. Serve with flour tortillas and condiments of your choice.