Try this fiery Mexican people pleaser with tender strips of marinaded beef, bell peppers and onion. Serve with all you favourite fixings for a fantastic Mexican feast.
Start by cutting the the beef skirt (or rump steak) into thin strips across the grain to help prevent the beef from becoming stringy.
Alternatively, you can leave the beef whole and cut after cooking if you prefer (see question and substitutions)
Add the paprika, chilli powder, cayenne pepper, garlic powder, onion powder, cumin, oregano, salt and pepper to a bowl, the add the olive oil and the juice of 1 lime and mix all the ingredients together. Toss the beef in the spice mix and marinade in the fridge to 20-30 minutes.
If you're cutting beef after cooking then marinade for at least 1 hour.
Heat a frying pan / skillet over a high heat then flash fry the beef for 1-2 minutes until browned on the outside - you may need to do this in batches to avoid overcrowding the pan - remove from the pan, loosley cover with foil and set aside.
Note: Beef skirt can overcook very quickly and become tough so remove from the pan when just cooked.
Add the sliced onions and peppers to the pan along with a little vegetable oil and fry until softened but still with a bit of bite. Turn off the heat and return the beef to the pan and toss through the vegetables to allow to warm slightly. Serve with tortilla wraps, fresh salsa and guacamole along with any other fixings such as cheese and soured cream.