Grilled Skirt Steak Fajitas Recipe

Name: Grilled Skirt Steak Fajitas Recipe
Prep time: 5 min
Cook time: 1 h 15 min
Total time: 1 h 20 min
Cuisine: Latin American, American, Mexican
Ingredients: 1/2 cup soy sauce; 1/2 cup (120ime juice, from 6 to 8 limes; 1/2 cup canola oil; 1/4 cup packed brown sugar; 1 tablespoon chili powder (; 3 medium cloves garlic, finely minced (about 1 tablespoon); 2 teaspoons ground cumin seed; 2 teaspoons freshly ground black pepper; 2 pounds trimmed skirt steak (about 1 whole steak; see note), cut crosswise into 5- to 6-inch pieces; 1 large red bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips; 1 large yellow bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips; 1 large green bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips; 1 white or yellow onion, cut into 1/2-inch slices; 12 to 16 fresh flour or corn tortillas, hot; guacamole, for serving, if desired; pico de gallo, for serving, if desired; Sour cream, shredded cheese, and salsa, for serving, if desired

7 steps

Prep:5minCook:1h 15min

Skirt steak is perfect for steak fajitas since it's a super beefy cut that's delicious when marinated and grilled.

Updated at: Thu, 17 Aug 2023 09:03:24 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories809.4 kcal (40%)

Total Fat46.3 g (66%)

Carbs58.6 g (23%)

Sugars15.6 g (17%)

Protein41.7 g (83%)

Sodium1939 mg (97%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

½ cupsoy sauce

½ cupjuice

1 tablespoonchili powder

3 clovesgarlic

medium, finely minced

2 teaspoonsground cumin seed

2 teaspoonsfreshly ground black pepper

2 poundsskirt steak

trimmed whole steak, cut crosswise into 5- to 6-inch pieces

For the fajitas

1red bell pepper

large, stemmed, seeded, and cut into 1/2 - inch - wide strips

1yellow bell pepper

large, stemmed, seeded, and cut into 1/2 - inch - wide strips

1green bell pepper

large, stemmed, seeded, and cut into 1/2 - inch - wide strips

1white onion

or yellow, cut into 1/2 - inch slices

12tortillas

fresh, flour, or corn, hot

guacamole

for serving, if desired

pico de gallo

for serving, if desired

for serving, if desired

Instructions

Step 1

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 marinade to a large bowl and set aside

Step 2

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

Step 3

For the Fajitas: While steak marinates, toss peppers and onion in bowl with reserved 1/2 cup marinade. Refrigerate until ready to use.

Step 4

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.

Step 5

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

Step 6

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

Step 7

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

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