Best 7 Skirt Steak Fajitas Recipes

SKIRT STEAK FAJITAS WITH LIME AND BLACK PEPPER

Steps:

• Prepare grill for cooking.
• Thread onions onto skewers (or put in grill basket), then brush with 1/2 tablespoon oil and season with salt and pepper. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill onions, turning occasionally, until tender, 16 to 20 minutes. Transfer to a cutting board. When just cool enough to handle, cut onions into 1-inch pieces and toss with vinegar and 1/2 teaspoon salt.
• While onions are grilling, stir together lime juice and remaining teaspoon salt and 2 tablespoons oil in a shallow dish, then add steak and marinate at room temperature, turning once, 10 minutes.
• Pat steak dry, then rub with pepper. Grill steak on lightly oiled grill rack, turning once, 6 to 10 minutes total for medium-rare. Transfer to cutting board, then let stand 5 minutes before cutting diagonally into thin slices.
• While steak is standing, toast tortillas directly on grill rack, turning once, until puffed slightly and browned in spots, about 1 minute total. Serve steak, onions, cilantro, and salsa all wrapped in tortillas.

SKIRT STEAK FAJITAS WITH GRILLED CABBAGE AND SCALLIONS

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

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.

SKIRT STEAK FAJITAS

Steps:

• Combine first 4 ingredients (pepper - cayenne pepper) in a small cup and then rub over steaks. Cover and refrigerate overnight.
• Prepare barbecue.
• Grill steaks to desired degree of doneness (about 5 minutes per side).
• Slice steaks across grain into thin strips and serve with tortillas, salsa (recipe below) and your favorite garnishes.
• To make salsa: combine salsa ingrediens (tomatoes - salt) in a food processor and chop into finely chopped. Refrigerate at least 2 hours in a covered container.

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.

SKIRT STEAK FAJITAS WITH LIME AND BLACK PEPPER

Steps:

• Prepare grill for cooking.
• Thread onions onto skewers (or put in grill basket), then brush with 1/2 tablespoon oil and season with salt and pepper. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill onions, turning occasionally, until tender, 16 to 20 minutes. Transfer to a cutting board. When just cool enough to handle, cut onions into 1-inch pieces and toss with vinegar and 1/2 teaspoon salt.
• While onions are grilling, stir together lime juice and remaining teaspoon salt and 2 tablespoons oil in a shallow dish, then add steak and marinate at room temperature, turning once, 10 minutes.
• Pat steak dry, then rub with pepper. Grill steak on lightly oiled grill rack, turning once, 6 to 10 minutes total for medium-rare.
• Transfer to cutting board, then let stand 5 minutes before cutting diagonally into thin slices.
• While steak is standing, toast tortillas directly on grill rack, turning once, until puffed slightly and browned in spots, about 1 minute total.
• Serve steak, onions, cilantro,tomato, avocado and salsa all wrapped in tortillas.

MARINATED SKIRT STEAK FAJITAS

Steps:

• 1. In a food processor or blender combine the lime juice, oil, garlic, cumin, jalapeno and cilantro leaves and process until pureed.
• 2. Alternatively, combine the lime juice and oil in a bowl.
• 3. Finely chop together the garlic, cumin, jalapeno and cilantro and whisk into the juice and oil mixture.
• 4. Pour the mixture over the steak and allow to marinate for 30 minutes.
• 5. Preheat charcoal grill or stovetop grill pan. Season the steak with salt and pepper.
• 6. Saute or grill bell peppers til softened and flavor develops.
• 7. Grill the steak for 2 to 3 minutes per side or until cooked to desired degree of doneness.
• 8. Transfer the steak to a cutting surface and allow to stand for 5 to 8 minutes.
• 9. Cut steak across the grain into thin slices or chop into 1/2-inch pieces.
• 10. Serve immediately with warm tortillas and accompaniments.