Skirt Steak Fajitas Recipes

SKIRT STEAK FAJITAS

Steps:

• Cut the skirt steak into 3 equal size pieces and place in a gallon-sized resealable bag.
• Combine the olive oil, lime juice, soy sauce, salt, chile powder and cumin in a bowl. Reserve about 1/4 cup marinade in a squeeze bottle for later use, then pour the rest into the bag with the steaks. Seal the bag and press out all the air, making sure all sides of the steaks are evenly coated. Refrigerate for at least 30 minutes.
• Remove the steaks from the bag and shake off any excess marinade. Place on a wire rack-lined baking sheet and return to the fridge, uncovered, for another 2 hours. (This will make sure the steaks get a beautiful rich color when seared.)
• Heat a 12-inch cast-iron skillet over medium-high heat. Add 1 tablespoon canola oil. Give the steaks a generous sprinkle of salt, then put in the hot skillet. Sear until a crust has developed, 2 to 3 minutes per side. Remove to a cutting board. Without cleaning the skillet, add the remaining tablespoon canola oil, followed by the peppers and onions, and cook until slightly softened, 5 to 6 minutes.
• Meanwhile, slice each steak in half with the grain. Now turn the steaks 90 degrees and slice against the grain into 1/4-inch strips. When the peppers and onions are almost finished cooking, add the steak to the hot skillet for a final sizzle and season with salt and pepper. Squirt the reserved marinade into the hot skillet to create a steamy sizzle. Serve with the tortillas and any toppings you wish.

GRILLED SKIRT STEAK FAJITAS RECIPE

Steps:

• For the Fajita Marinade: Combine soy sauce, lime juice, canola oil, brown sugar, chili powder, garlic, cumin, and black pepper in a medium bowl and whisk to combine. Transfer 1/2 cup (120ml) marinade to a large bowl and set aside.
• For the Steak: Place steaks in a gallon-sized zipper-lock bag and add remaining marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in the refrigerator, turning every couple of hours, for at least 3 hours and up to 10.
• For the Fajitas: While steak marinates, toss peppers and onion in bowl with reserved 1/2 cup marinade. Refrigerate until ready to use.
• When ready to cook, remove steaks from marinade, wipe off excess, and transfer to a large plate. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate .
• Place a large cast iron skillet over cooler side of grill. Transfer steaks to hot side of grill. Cover and cook for 1 minute. Flip steaks, cover, and cook for another minute. Continue cooking in this manner, flipping and covering, until steaks are well charred and an instant-read thermometer inserted into their center registers 115 to 120°F (46 to 49°C) for medium-rare or 125 to 130°F (52 to 54°C) for medium. Transfer steaks to a large plate, tent with foil, and allow to rest for 10 to 15 minutes.
• Meanwhile, transfer cast iron skillet to hot side of grill and allow to preheat for 2 minutes. Add pepper and onion mix and cook, stirring occasionally, until vegetables are softened and beginning to char in spots, about 10 minutes. When vegetables are cooked, transfer steaks to a cutting board and pour any accumulated juices from plate into skillet with vegetables. Toss to coat.
• Transfer vegetables to a warm serving platter. Thinly slice meat against the grain and transfer to platter with vegetables. Serve immediately with hot tortillas, guacamole, pico de gallo, and other condiments as desired.

SKIRT STEAK FAJITAS

Steps:

• Preheat a grill to medium-high heat.
• In a small bowl, combine the chili powder, sugar, garlic powder, onion powder, salt and pepper.
• Use a pastry brush to coat both sides of the bell peppers, onions and scallions with some of the oil, then sprinkle with a quarter of the spice mix. Pat the steaks dry with a paper towel, then brush with the remaining canola oil and season with the remaining spice mix.
• Grill the steaks until grill marks appear and they start to char slightly, about 3 minutes per side for medium rare. Grill the peppers, onions and scallions until grill marks appear, 3 to 4 minutes per side. Remove everything to a cutting board. Coarsely chop the vegetables first to allow the steaks some time to rest. Slice the steaks against the grain into thin slices.
• Serve with the warm flour tortillas (I like to wrap a stack of tortillas in foil and warm on the grill) and sour cream, lettuce, guacamole, cheese and lime wedges.

STEAK FAJITAS

Steps:

• Combine 2 teaspoons ground cumin, the chile powder and 1 teaspoon salt. With a sharp knife, cut shallow crosshatched incisions across top and bottom surfaces of steak. Rub spice mix all over surface of steak. (It's best to wear gloves as the chile powder is hot.) Place steak in a resealable freezer bag.
• In a small bowl, whisk together lime juice and zest, 1/4 cup olive oil, the Worcestershire sauce and half the garlic. Reserve 2 tablespoons of the marinade and pour the rest into the bag with steak. Seal and move steak around in bag to coat thoroughly. Place on a sheet pan and refrigerate for at least 4 hours and up to 24 hours. Massage bag periodically to redistribute marinade. Refrigerate reserved marinade if cooking the next day.
• Heat 2 tablespoons olive oil in a large, heavy skillet over medium-high heat. Add onions and cook, stirring, until they soften and begin to color, 4 to 5 minutes. Stir in bell peppers and chile. Cook, stirring, until peppers begin to soften, about 3 minutes.
• Lower heat to medium, add remaining garlic and cumin, and salt to taste. Cook, stirring often, until peppers are nicely seared, softened and beginning to caramelize, 5 to 8 minutes.
• Pour in reserved 2 tablespoons marinade and scrape bottom of pan with a wooden spoon to deglaze. Stir in half the cilantro. Taste and adjust seasoning. Remove from heat but keep warm.
• Wrap tortillas in foil and warm in a low oven, or wrap in a towel and warm in a steamer or in the microwave.
• Heat a large cast iron skillet over medium-high heat, or prepare a medium-hot grill. Remove meat from marinade and discard marinade. Pat meat dry with paper towels. If using a skillet, heat remaining 1 tablespoon oil in skillet. (If your skillet is not large enough for the steak, cut it in half and cook in batches.) Cook for 3 to 4 minutes per side. Meat should be medium rare. Remove to a cutting board, cover with foil and let sit for 10 minutes. Cut across the grain into 1/2- to 3/4-inch wide strips.
• Arrange lettuce on a platter, then place steak next to lettuce. Tip juices from cutting board over meat and sprinkle with remaining cilantro. Serve vegetables on the same platter or separately, along with warm tortillas, salsa and crumbled queso fresco.

SKIRT STEAK FAJITAS WITH PEPPERS AND ONIONS

Steps:

• Heat a plancha, large cast-iron skillet or cast-iron griddle pan over high heat.
• Toss together the steak, cumin, paprika, 3 tablespoons salt and 2 teaspoons pepper in a large bowl. Add the oil, red bell pepper, yellow bell pepper and onion and toss to coat.
• Cook the mixture, tossing occasionally, until the steak is done to medium and the vegetables are soft and tender, 9 to 13 minutes.
• Stir 1/4 cup of the cilantro into the mixture. Serve the mixture in the warm tortillas with queso fresco, pico de gallo, avocado and sour cream. Garnish with the remaining 1/4 cup cilantro.

SKIRT STEAK FAJITAS

Steps:

• 1. Cut the steak crosswise into 2 to 4 pieces and place in a bowl. In a separate bowl, combine the remaining ingredients; pour over the steak, turning it to coat well. Marinate overnight, covered, in the refrigerator, turning once or twice. Remove from the refrigerator 30 minutes before cooking.
• 2. Preheat the broiler. Remove the steak from the marinade, scrape off any bits and place on a baking sheet. Broil 4 inches from heat source for 3 minutes per side for medium-rare meat. Let rest 10 to 15 minutes. Slice the meat thinly. (For easy eating, the steak strips should be 1/4- to 1/2-inch thick.) To assemble fajitas, click here .