Fired up for flavorful fajitas!

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Chef Michael Pearce joined me recently at the beautiful Culinary Institute in San Antonio to share his secrets to grilling the perfect, sizzling batch of fajitas…tailgate fans listen up! We used a premium, Black Angus skirt steak for the meat – a long, flat cut that is prized for its emphasis on flavor rather than tenderness. It cooks in mere minutes…the potent aromas wafting through the air were just incredible! Color up your plate with fresh produce from Markon prepared on an cast iron…the collaboration of green, yellow and red bell peppers with pico is a zesty winner!

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