Sizzling Fajitas Featuring Grilled Skirt Steak

Sizzling Fajitas Featuring Grilled Skirt Steak

Let's Tray Grilled Skirt Steak Fajitas, but With a Twist!

Fire up your grill and get ready for an incredible dinner party snapshot with this adaptable Grilled Skirt Steak Fajitas recipe! Everyone can join in on the fun by assembling their dream fajita pockets filled with mouthwatering steak, veggies, salsa, cream, guacamole, and Jack cheese - no limitation on preferences here. Fancy changing things up? Swap out the skirt steak with flank, hanger, or flap for a scrumptious twist!

Here's the Recipe Roadmap: Whip up a heaping bowl of delicious Pico de Gallo Salsa before diving into the main event.

🔍 Info Bite: If skirt steak isn't readily available, don't fear! Here are some savory alternatives to savor:- Flank Steak: Rich in flavor and chewy texture, flank steak excels in fajitas. It marinates effortlessly and cooks swiftly, making it a fantastic substitute for grilling.- Sirloin Steak: If thinly sliced against the grain, sirloin steak yields a tender end product that remains flavorful in fajitas.- Rump Steak: Another lean texture to consider, rump steak does well when cooked properly, resulting in a tender mouthfeel when sliced against the grain.- Shoulder Tender (Teres Major): Less popular but effective in fajitas, this tender lean cut provides a quality alternative.- Tri-Tip: Traditionally a roasting or grilling steak, it can easily be thinly sliced and added to your fajita feast for an indulgent beefy taste.For non-beef lovers, chicken breast strips offer a lean protein option with a quicker cook time.🔥 Pro Tip: To maintain tenderness, ensure to slice against the grain, marinate, cook over high heat quickly, and sprinkle some flavorful spices for that authentic fajita taste.🥘 Yield: 6 to 8 drool-worthy servings 🍳 Ease: No culinary wizardry required ⏱️ Total: Approx. 45 mins, with a minimum 8 hrs marination time 🕒 Active: 35 delightful mins

Ingredients (18)

Marinade:

• 1/2 cup soy or tamari sauce
• 1/4 cup orange juice
• 1/4 cup lime juice
• 1/4 cup canola oil
• Zest of 1 orange
• 1/4 cup freshly chopped cilantro
• 4 minced cloves of garlic
• 2 tablespoons brown sugar
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1.5 lbs. Skirt steak
• 1 spiced-up red bell pepper
• 1 green bell pepper
• 1 large sliced yellow onion
• 12 to 16 hand-warmed flour tortillas
• 1 bowl of Pico de gallo, sour cream, guacamole, and shredded Jack cheese for packing those pockets!

Instructions

1. To make the marinade, stir together all the ingredients in a bowl until well combined. Reserve 1/4 cup of the marinade in a refrigerated airtight container for later.
2. Add the skirt steak to a large zipper-lock storage bag, followed by the remaining marinade. Shake the bag to evenly coat the meat. Rest the mixture in a baking dish and refrigerate for at least 8 hours or overnight, giving the bag a shake every now and then.
3. When ready to cook, toss the peppers and onions with the reserved marinade and set aside. Remove the steaks from the marinade, letting excess drip off, and transfer them to a large plate. Allow the steaks to reach room temperature while prepping the grill.
4. Prepare your charcoal grill for medium-high heat, clean, and oil the grill grate.
5. Place a large cast-iron frying pan onto the grill and add the onions and peppers. Grill the steaks on the opposite side. Cover the grill and cook, flipping occasionally, until seared and cooked medium-rare (around 115-120°F). Cook the veggies on the frying pan, stirring occasionally, until they're tender.
6. Transfer the cooked steak to a cutting board, wrap in foil, and let it rest. Thinly slice the steak against the grain, then transfer it to the cast-iron frying pan with the peppers and onions. Serve immediately with warm tortillas, Pico de gallo, sour cream, guacamole, and Jack cheese.

_Enrichment Thought:_If you're after that breathtaking fajita experience but low on skirt steak, there are numerous scrumptious options to explore! Dive into the world of flavor by experimenting with flank, hanger, flap steak, sirloin, rump steak, shoulder tender, or even chicken breast strips for the ultimate fajita party! Just remember: Slice against the grain, marinate, cook over high heat, and add some x-factor spices for the perfect fajita touch. Happy sizzling, my friend!

1. The Pico de Gallo Salsa, given in this recipe, adds anextra burst of flavor to your Grilled Skirt Steak Fajitas.
2. If skirt steak is unavailable, consider using flank, hanger, or flap steak for a delightful swap in this recipe.
3. Don't forget to toss the ungrilled vegetables in the reserved marinade to infuse their flavors.
4. To elevate your fajita experience, try experimenting with alternative proteins like sirloin, rump steak, shoulder tender, or even chicken breast strips, just make sure to slice against the grain before serving.

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