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SKILLET SKIRT STEAK FAJITAS 2 1/2 pounds skirt steak 2 teaspoons smoked paprika 2 teaspoons ancho chile powder 2 teaspoons coarse kosher salt 3/4 teaspoon freshly ground black pepper 2 tablespoons olive oil, divided 1 yellow onion, thinly sliced 2 red bell peppers, thinly sliced 2 poblanos peppers, thinly sliced juice of 1 lime 1/4 cup chopped cilantro Trim the skirt steak of any excess fat (you should have about 2 pounds of cleaned steak). Cut pieces in half if needed so they will fit inside the skillet. In a small bowl, stir together smoked paprika, ancho chile powder, salt and pepper. Sprinkle generously on all sides of the steak. Heat 1 tablespoon oil over medium-high heat in the... Continue Reading →