I used to make fajitas with beef skirt steak, poblano peppers and a sweet yellow onion. The trimmings were guacamole and pico de gallo, of course. But a year or more ago, my grocer stopped carrying skirt steak. I wound up getting flap steak instead. The transition was so subtle that I didn’t even notice.
More recently, I have found myself using other cuts of meat. Today, I bought Hanger steak for example. I prepared it in a sous vide bath at 130F for two hours before taking outside to the grill to give it the proper finish. It was quite tasty.
The Central Market has just begun its Hatch pepper Festival. I bought a box of char-grilled medium heat peppers. Instead of poblano and onions for our fajitas, we had hatch peppers and onions. It looked like this.
