Steak and Pickled Vegetable Fajitas

Tonight, I turned the Skirt Steak with Pickled Vegetables into fajitas. I told you I’d been craving those vegetables since I ate them last month! In tortillas, this was a totally different meal. I made the recipe as before with just a few changes:

1) I used flank steak becasue i couldnt’ find skirt steak
2) I grilled it. Yes, outside in freezing temps. I’m a rebel. It was worth it. This is awesome grilled!
3) I let it marinate almost 24 hours (made it come together quickly after another super late night at work)

I served the steak and the vegetables in a white corn tortilla with a littl fresh lime juice. Delish!!

We had this with a side of black beans. Here’s how I make mine:

  • 1 T olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 can black beans, drained
  • 1 cup water
  • 2 T. white vinegar
  • cumin, oregano, and cilantro to taste

Heat oil in a skillet over medium-high heat. Add onion and garlic and good until soft. Add beans, water, vinegar and spices. Bring to a boil. Reduce to a simmer and cook, stirring occasionally, until all of the liquid cooks off.


  1. Heather says:

    How are the pickled vegetables? I know you said your loved them in your earlier post, but are they very onion-y? (I’m a bit ofg a wimp when it comes to onions).

    In the winter I usually stick with my broiler since our grill is buried in the snow somewhere. It’s like an upsidedown grill anyway, with a little better temperature control. (at least compared to my grill).

  2. I hate raw onion, so I make sure to cook the onion until its nice and soft. I don’t find it to be too onion-y at all that way. You could always cut down the onion and add more carrot if you want. the pickles carrots are very good, and this recipe is pretty light on them.

Leave a Comment