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Steak Fajitas

Fajitas. Steak. Tastiness. Serves about 3 people, depending on appetites.




Combine the vinegar, garlic, chile, adobo sauce, oyster sauce, salt, and black pepper into a small bowl to make the marinade.

Put the trimmed steak into a gallon-size zip-top bag. Pour the marinade over the steak and close the bag, removing as much air as possible. Massage to ensure even coverage. Marinate in the fridge for at least 4 hours and up to 24 hours.

When you're ready to cook, throw the reserved fat scraps into a dry 12" skillet over medium heat and render out a tablespoon or two of fat. Discard the fat scraps. Heat fat to it just starts smoking and add the steak. Cook the steak until your desired internal temperature is reached, turning every so often to cook evenly. Once the steak is cooked to your liking, move it to a plate and rest for ten minutes.

While the steak is resting, cook the peppers and onions in the same skillet as the steak with a bit more salt. Once the peppers and onions are almost done, turn off the heat but leave the pan on the burner.

Cut across the grain of the meat into long strips and add to the pan with the peppers and onions and mix. Serve with tortillas and, if desired, cheese.