Skirt steak is a flavorful working muscle that is versatile. Avoid overcooking as it becomes very tough and dry. Marinate a skirt steak, use a rub or simply season with salt and pepper. This tasty steak is also great to use for fajitas, and an excellent choice for a Chinese stir fry. For fajitas or a stir fry, cut the meat with the grain, I know it goes against custom, but for these recipes, cutting with the grain results in tender pieces that are easier to bite into.
Throw some red onions, bell peppers and corn on the cob on the grill along with the skirt steak!
Fajitas are a Tex Mex dish traditionally using skirt steak or trimmings. Today there are endless variations using chicken, pork, lamb, shrimp, fish and, of course, vegetables.
Topping options include shredded lettuce, cilantro leaves, shredded cheese, sour cream, sliced olives, pico de galo and/or guacamole. Heat is easily controlled by putting hot sauces on the table and letting each dinner tap a drop or two on or just shake the bottle all over everything! Our tolerance for heat is mixed in this family. Eric and Claire have iron-clad mouths while Margot and I are of a more delicate nature.
I grilled a red onion and those absolutely adorable and deliciously sweet baby bell peppers, as well as the steak, which adds a lovely smokiness to the fajitas and uses less oil. Don’t overcook, keep some texture to the vegetables, just a little crunch.
I recently read that if you leave the skins on the red onion while grilling, the onion won’t fall apart, which didn’t work for me. Slide a wood skewer through the side of each thick slice to hold it together that works pretty well.
Toast the tortillas on the grill, while the meats rests. Lay out all the ingredients and craft your our own fajita.
For a gluten-free version or to go carb free, put salad greens on the plate and arrange the other ingredients across the top. The pico de gala or guacamole are perfect substitutes for a salad dressing.
For a gluten-free version or to go carb free, put salad greens on the plate and arrange the other ingredients across the top. The pico de gala and guacamole are perfect substitutes for a salad dressing.
¼ cup olive oil
¼ cup freshly squeezed lime juice
2 large cloves garlic, coarsely chopped
2 teaspoons coarse salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon Mexican oregano
crushed red pepper flakes, to taste
1 ½ pounds skirt steak
16 baby bell peppers
1 red onion cut into thick slices
Whisk together the oil, lime juice, garlic, salt, coriander, cumin, oregano and pepper flakes.
Pour the marinade over the steaks in a non-reactive bowl and toss to coat well. Refrigerate for at least 1 hour or up to 4 hours.
Preheat the grill.
Drizzle the peppers and onions with a little oil and a sprinkling of salt.
Cook the peppers and onion slices on the grill first until al dente and slightly charred. Slice the bell peppers and separate the onion into rings.
Remove the steaks from the marinade and dab to remove excess liquid, which can cause flare ups.
Place the steaks on the grill and cook a minute or two per side, turning to char nicely until done. Don’t overcook, or the meat toughens.
Let the meat rest for a few minutes.
Toss the tortillas on the grill for 30 seconds flip and cook for 30 seconds more. Wrap in a towel to keep in the moisture.
Thinly slice the meat against the grain and serve with the peppers and onions and any other condiments you like, such as pico de gallo, guacamole, sour cream, shredded lettuce, sliced olives and/or shredded Cheddar or Monterey Jack cheese.