Skirt Steak Fajitas

Ingredients:

• 1/2 cup soy sauce

• 1/2 - 3/4 cup lime juice, from 6 to 8 limes

• 1/2 cup olive oil

• 1/4 cup packed brown sugar

• 2 tsp ground cumin

• 2 tsp black pepper

• 1 tbs chili powder

• 3 cloves garlic, finely minced (about 1 tablespoon)

• 2 pounds skirt steak

• 1 large red bell pepper, cut into 1/4-inch-wide strips

• 1 large yellow bell pepper, cut into 1/4-inch-wide strips

• 1 large green bell pepper, cut into 1/4-inch-wide strips

• 1 white or yellow onion, cut into 1/4-inch slices

• 1 jalapeno, julienned into very thin slices

• fresh flour or corn tortillas

Sides:

• Guacamole, pico-de-guio, sour cream or crema

Directions:

• For the Fajita Marinade:

  • Combine soy sauce, lime juice, canola oil, brown sugar, cumin, black pepper, chili powder, and garlic in a medium bowl and whisk to combine. Transfer 1/2 cup (120ml) marinade to a large bowl and set aside.

  • 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 Peppers and Onions: 

  • While steak marinates, toss peppers, onions & jalapenos in bowl with reserved 1/2 cup marinade. Refrigerate until ready to use.

• Assembling:

  • Prepare your grill for direct grilling. This can also be done inside in a skillet.

  • When ready to cook, remove steaks from marinade, wipe off excess, and put the steaks on the hot side of the 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.

  • While the steak rests, in a cast iron skillet on the grill or a grill basket, add peppers 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 vegetables to a warm serving platter.

  • On a cutting board, slice the steak into very thin slices across the grain. Do this in chucks that are about 3 inches long.

  • Serve immediately with hot tortillas, guacamole, pico de gallo, and other condiments as desired.

Notes:

• Original recipe from Serious Eats:

  • https://www.seriouseats.com/recipes/2013/06/grilled-skirt-steak-fajitas-food-lab-recipe.html 

• Serves 4-5

• Cooking on the Flatop on the grill:

  • Cook veggies, add SPG (salt, pepper, garlic rub) & msg. Move aside.

  • Cook meat, add SPG & msg. Toward the end, add a little lime juice.

  • Combine meat & veggies, remove from grill.