In article >,
Melba's Jammin' > wrote:

> Wertz? Dimitri? Christine? zxcvbob? Any of the other Bobs?
>
> I want to make some fajitas for dinner tonight or tomorrow.
> I bought a piece of skirt steak from a nearby hispanic market with a
> meat counter. It weighs .349# and is nearly paper thin. Nice Lady said
> it's for grilling.
>
> What do I do with it to turn it into fajita meat? Grill it? Flop it in
> a hot skillet for a few seconds, flip and repeat? How about seasoning?
> I don't have stuff like a variety of ground or fresh or dried chili
> peppers. I have chili powder, cumin.
>
> Slice it (after cooking) with or across the grain?
>
> Thanks for any help.

Slice thin and marinate, then slow cook.
That's what I'd do!
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama