In case you were wondering, yes, it actually was a long and somewhat crazy week. I did very little serious cooking. I made one soup that went wildly afield from plans due to ingredient shortages. I bought premade ravioli and premade sauce. But I did actually take a stab at making proper fajitas with proper skirt steak.

I've been experimenting with different methods of seasoning the skirt steaks since I bought them, and for these fajitas, I tried heavily seasoning the lean side with salt, pepper, cumin, ancho, and garlic powder, while leaving the fat side plain. Then I seared it on the hot griddle, fat-side down, for a couple of minutes, before flipping it over to the seasoned side for another minute.

Somehow, this managed to put amazing smells in the air, but the final meat was still a little bit underwhelming. I think I'm going to try it the other way around, searing the seasoned lean side first so that the fat melts through, rather than just melting away and vaporizing into the kitchen.

One thing that did work well was cooking the onions and peppers in the residual heat from the cast-iron griddle - about five minutes of gradually decreasing heat gave soft, ligtly caramelized vegetables that still had some integrity, plus they picked up some of the char and spice from the griddle.

Ate these with toasted corn tortillas, because that's what I had, and some nice chedar cheese, because I like nice cheddar cheese.