Skirt Steak Fajitas with Yellow Tomato Salsa

Hello Fellow Foodies! I started buying skirt steak these last few years especially for summer months to go on the grill.  But I also have used it to broil after this long drawn out marinating process. I had some skirt steak but wanted to do something different but flavorful with the meat.  So I decided to comb through the various approaches of marinating the meat for fajitas and ultimately formulated my own mix.  The feedback from my daughter was and I quote, "Mommy this steak fajita is A-MAZING!"  So she told me I had to share this wonderful recipe with all of you and that is exactly what I'm doing.  These fajitas are great for a weeknight meal or as a fajita bar at a party.  I hope you find them as yummy as we all did!   

EAT GOOD FOOD, LIVE A GOOD LIFE!
-Poetic Cook

Ingredients:
1.5 lb skirt steak, cut into 2-3 pieces
6 Medium Soft flour tortillas, warmed
Mesculin salad or your favorite lettuce, cut up
6 oz. shredded cheddar cheese or mexican blend

For Steak marinade:
3/4 cup extra virgin olive oil
Teaspoon coarse mustard
Tablespoon Soy sauce
Tablespoon Lime juice
Teaspoon Fresh parsley, chopped
Tablespoon Fresh cilantro, chopped
Teaspoon, Minced garlic
Teaspoon Salt
1/2 teaspoon black Pepper
Teaspoon Cumin
1/2 teaspoon Red pepper flakes
Teaspoon Brown sugar

For Roasted Onions & Peppers seasoning:
1/2 large onion sliced
1/2 medium green bell pepper
1/2 medium orange pepper
1/2 medium yellow pepper
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black Pepper
1/4 teaspoon Cumin

For Yellow tomato salsa:
One large yellow tomato, diced
1 small shallot, chopped
1/2 Serrano pepper chopped
Tablespoon cilantro, chopped
1 garlic clove, chopped
1/2 teaspoon sugar
1 teaspoon lime juice
Salt
Pepper


Directions:
1. Lay steak flat in a glass dish with space for each piece to marinate evenly. In a medium bowl mix all marinade ingredients together and stir briskly until well blended. (Note: taste a small bit to make sure there is enough salt. If the flavor is a bit dull add more to taste). Once well mixed brush marinate generously over steak in the dish, turning to coat all sides of each piece. Pour any remaining marinade over the top and cover dish with plastic wrap. Place in refrigerator for 30 min. (May be kept refrigerated up to 24 hours) Remove and let sit at room temp for another 20-30 minutes.Turn on your broiler.  Place steak on a sheet pan and put under broiler.  Cook for 15-25 minutes depending on how well you want your meat cooked, turning half way through.  
2. In the meantime mix all of the ingredients for the Onions and Peppers in a bowl and toss until the veggies are coated thoroughly with oil and seasoning.  Let sit.
3. Take all of the ingredients for the Salsa and mix them together well in a bowl then chill until ready for serving.
4. Once your meat is done remove it from the oven and set it aside to rest.  
5. Put your oven on 425 degrees.  Place your marinated veggies in another sheet pan and roast them for 10-12 minutes or until they begin to soften.  Do not let the edges of your veggies burn.
6. Once the steak has rested, slice your skirt steak and place it in your soft tortillas and build your fajita with the lettuce, cheese, salsa and onions and peppers.  Fold over and enjoy!