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Mexican Adobo seasoning is a delicious blend of many spices that is spicy and flavorful but not hot. Using Adobo seasoning on a skirt steak makes for absolutely delicious fajitas that are quick and easy to make. In this recipe, we are letting the steak “dry brine” for an hour by letting salt from the seasoning sit on the surface of the meat. This draws moisture to the surface of the meat helps keep the skirt steak juicy and flavorful when it’s cooked. If you’re short on time though, you can skip this step and just season and cook. Let us know your favorite fajita tips and tricks in the comments below and enjoy this recipe!
Lay the skirt steak out and cut in half for ease of seasoning. Moderately season both sides with Adobo seasoning. Note – if your Adobo seasoning mix does not have salt, you will also want to season the meat with salt to your taste.
Place the seasoned skirt steak in your refrigerator and let rest for one hour to dry brine. If you don’t have the time, this step can be skipped.
Heat your grill to medium high (425ºF) and place the skirt steak directly over the heat. Let cook for 6 minutes per side, flipping only once. Once done cooking, remove from heat, wrap the steak in aluminum foil and let rest for 10 minutes to finish cooking.
While the steak is cooking, cook the vegetables by heating the olive oil in a large skillet. Add the vegetables and cook over medium heat until soft, stirring as needed.
After the steak is done resting, cut it into small strips, cutting against the grain of the meat. Tip – since the grain of skirt steaks goes the “up and down” while the steak goes “left and right”, it’s easiest to cut against the grain by first cutting the steak with the grain into approximately 4″ sections. Once you’ve cut these sections, cut them against the grain and you’ll have easier to chew strips!
Assemble your fajitas by placing strips of steak, onion and peppers on the tortillas. Serve with fresh pico de gallo or guacamole if desired. Enjoy!