Best 2 Grilled Skirt Steak Fajitas Recipes

Grilled skirt steak fajitas are a classic Mexican dish that is perfect for any occasion. The skirt steak is marinated in a flavorful mixture of spices and grilled to perfection, then sliced and served on warm tortillas with your favorite toppings. Whether you're making fajitas for a weeknight dinner or a weekend party, here are some tips to help you create the best possible dish.

Let's cook with our recipes!

SKIRT STEAK FAJITAS WITH GRILLED CABBAGE AND SCALLIONS

Skirt Steak Fajitas with Grilled Cabbage and Scallions image

The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings, and soft tortillas.

Provided by Josef Centeno

Categories Beef Vegetable Super Bowl Cinco de Mayo Dinner Lunch Steak Tailgating Cabbage Tortillas Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 8 servings

Number Of Ingredients 22

Ingredients

Steak:
4 garlic cloves, peeled
1/4 cup fresh lime juice
1/4 cup olive oil
3 tablespoons hot smoked Spanish paprika
2 tablespoons chopped fresh cilantro
1 tablespoon ground cumin
1 teaspoon kosher salt
1 teaspoon onion powder
2 pounds skirt steak, cut into 4 equal pieces
Vegetables and assembly:
1/2 medium head green cabbage, cut into 2 wedges, core intact
1 large white onion, halved with some root end attached
1 bunch scallions, trimmed
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 freshly ground pepper
1/4 small red onion, finely chopped
3 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
Warm flour tortillas (for serving)
Dried Chile Salsa

Steps:

For steak:
Purée garlic, lime juice, oil, paprika, cilantro, cumin, salt, and onion powder in a blender until smooth. Transfer marinade to a resealable plastic bag and add steak. Seal bag and turn to coat; chill at least 4 hours.
DO AHEAD: Steak can be marinated 1 day ahead. Keep chilled.
For vegetables and assembly:
Prepare grill for medium-high heat. (Alternatively, heat a grill pan over medium-high heat.) Drizzle cabbage, white onion, and scallions with 4 tablespoons oil; season with salt and pepper. Grill, turning occasionally, until vegetables are charred and softened, about 4 minutes for scallions, 10-12 minutes for cabbage and onion. Let vegetables cool slightly.
Core cabbage and cut into bite-size pieces along with scallions and onion. Toss chopped vegetables in a large bowl with red onion, lime juice, cilantro, and remaining 2 tablespoons oil; season with salt and pepper.
Remove steak from marinade, scraping off excess; season with salt and pepper. Grill steak until medium-rare, about 3 minutes per side. Transfer to a cutting board and let rest 5-10 minutes before slicing. Serve steak with vegetables, tortillas, and Dried Chile Salsa.

GRILLED SKIRT STEAK FAJITAS

Grilled Skirt Steak fajitas image

We love fajatia's, and there's always some leftover so I make burritos for the guys lunches.

Provided by Lynn Socko

Categories Beef

Time 40m

Number Of Ingredients 10

Ingredients

1 slab of skirt steak
olive oil
1 tsp gran. garlic, gran. onion, cumin, black pepper, cumin, mrs. dash extra spicy & zesty lime& paprika
1/2 tsp coarse sea salt
1 green & red bell, sliced
1 sweet onion, sliced
mushrooms slice, opitional
grated cheese, cheddar or your favorite
flour tortillas
o use this rub lynn's wet rub from the south, see link below

Steps:

1. https://www.justapinch.com/recipes/sauce-spread/sauce-spread-spread/wet-rub-from-the-south.html
2. Mix together spices in small bowl. Wipe beef dry, rub with olive oil, and spices. Wrap in plastic wrap, refrigerate.
3. Marinated overnight or for a few hours before cooking. Remove & bring to room temp 1/2 hour before grilling.
4. Slice veggies up & place in large bowl, sprinkle with olive oil & preferred spices, toss. Place on baking sheet appropriate for grilling.
5. Grill veggies before or during fajatia grilling. Grill skirt steak on each side for about 20 min. on med. high grill heat. This is best eaten medium rare. The longer you cook it, the tougher it gets.
6. Let rest for 20 min., then slice thinly against the grain. Since the grain run across the skirt steak you need to slice it crossways in about 3" strips, then go back & slice the strips against the grain. Place on warm tortilla, top with cheese & grilled veggies. Garnish with salsa, sour creme or pico de gallo.

Tips:

Choose a skirt steak that is at least 1 inch thick for best results.
Make sure to marinate the steak for at least 30 minutes, or up to overnight, to tenderize it and infuse it with flavor.
When grilling the steak, cook it over high heat for a short amount of time to get a nice char on the outside while keeping the inside tender and juicy.
Let the steak rest for a few minutes before slicing it against the grain to make it easier to chew.
Serve the fajitas immediately with your favorite toppings, such as grilled vegetables, guacamole, salsa, and sour cream.

Conclusion:

Grilled skirt steak fajitas are a delicious and easy-to-make meal that is perfect for a quick weeknight dinner or a fun weekend gathering. With a flavorful marinade, perfectly cooked steak, and a variety of toppings to choose from, these fajitas are sure to be a hit with everyone at the table.