**Savor the tantalizing flavors of marinated skirt steak fajitas, a delectable dish that promises an explosion of taste in every bite.**
Indulge in the smoky aroma and juicy tenderness of skirt steak, expertly marinated in a blend of zesty spices and tangy citrus. This flavorful journey begins with the preparation of the marinade, a harmonious blend of chili powder, cumin, paprika, garlic, lime juice, and a touch of honey. As the steak basks in this flavorful bath, it absorbs the essence of each ingredient, creating a symphony of flavors that will tantalize your taste buds.
Once the steak has been adequately marinated, it's time to embark on the grilling process. The high heat of the grill sears the steak, locking in the juices and creating a beautiful char that adds an irresistible smoky flavor. The tantalizing aroma of sizzling steak fills the air, beckoning you to savor the culinary masterpiece that awaits.
While the steak grills to perfection, prepare the accompaniments that will elevate your fajita experience. Roast bell peppers and onions in a medley of spices, adding a vibrant pop of color and a delightful sweetness that complements the savory steak. Grill some fresh corn tortillas, ensuring they are slightly charred and pliable, ready to cradle the flavorful fillings.
Assemble your fajitas with precision, layering the tender steak, roasted vegetables, and your favorite toppings on a warm tortilla. Drizzle them with a tangy and refreshing tomatillo salsa, prepared with fresh tomatillos, cilantro, and a hint of lime juice. Top it off with a dollop of guacamole, adding a creamy richness that perfectly balances the zesty flavors.
Each bite of these marinated skirt steak fajitas is a culinary adventure, a harmonious blend of smoky, savory, and tangy flavors that will leave you craving more. Dive into this delectable dish and experience the joy of a perfectly executed fajita feast, a celebration of bold flavors and culinary artistry.
RED CURRY MARINATED SKIRT STEAK FAJITAS
Steps:
- Whisk the curry paste, canola oil and 1/4 cup lime juice in a mixing bowl. Place the steaks in a large baking dish and coat both sides in half the curry mixture. Cover the steaks and refrigerate for at least 4 hours and up to 8 hours.
- Whisk the honey and remaining 2 tablespoons lime juice in a bowl; set aside half the mixture for dressing the cooked steaks.
- Heat a grill to high, or heat a cast-iron pan or griddle over high heat. Remove the steaks from the curry mixture and sprinkle with salt and pepper on both sides. Grill the steaks until golden brown and slightly charred on both sides, brushing with the honey-lime mixture a few times. Cook the steaks to medium-rare, about 12 minutes. Remove the steaks from the grill and let sit for 10 minutes before slicing across the grain into thin slices.
- Place the meat on a platter and immediately drizzle with the reserved honey-lime mixture. Lay the tortillas on a flat surface and place the steak slices in the center. Top with the Pickled Roasted Peppers, Barbecued Onions and a dollop of Avocado Cream. Roll and eat.
- For the peppers: Combine the white wine vinegar, apple cider vinegar, sugar, salt and garlic in a small saucepan over high heat. Boil until the sugar dissolves. Remove the saucepan from the heat and cool to room temperature.
- Put the red and yellow bell peppers and oregano in a medium bowl and add the vinegar mixture. Stir to combine. Cover the peppers and refrigerate for at least 4 hours and up to 2 days before serving. Yield: about 3 cups.
- Heat a grill to medium heat. Brush the onions with canola oil and sprinkle with salt and pepper. Season one side of the onions with BBQ rub and place on the grill, rub-side down. Grill the onions until lightly golden brown, 10 to 15 minutes. Flip the onions over and brush with BBQ sauce. Grill the onions until just cooked through, about 10 minutes. Separate into rings.
- For the crema: Blend 1/4 cup water, the avocados, rice vinegar and lime juice in a blender until smooth. Add the cilantro, salt and pepper and blend for a few seconds until incorporated. Yield: about 1 1/2 cups.
SKIRT STEAK FAJITAS
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 4 servings (8 fajitas)
Number Of Ingredients 14
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.
EASY SKIRT STEAK MARINADE FAJITAS-MAKE YOUR FAJITAS FANTASTIC
Easy skirt teak marinade Faitias. Keep the Skirt steak moist and tasteful and make your fajitas the best you have ever had
Provided by Dave
Categories Main Course
Time 10m
Number Of Ingredients 9
Steps:
- add 1/2 cup olive oil in a large bowl
- add 1/4 cup lime juice
- add 1/4 cup Worcestershire sauce
- add 1 teaspoon Kosher salt
- add 1/2 teaspoon chile powder
- add 1/2 teaspoon minced garlic
- add 1/4 teaspoon cayenne pepper
- add 1/2 teaspoon ground cumin
- add 2 tablespoons canola oil
- Wisk it all together. check to see if all mixed
- place in 1 gallon resealable bag along with your skirt steak and place in refrigerator
Nutrition Facts : Calories 330 kcal, ServingSize 1 serving
SKIRT STEAK FAJITAS
Steps:
- 1. Cut the steak crosswise into 2 to 4 pieces and place in a bowl. In a separate bowl, combine the remaining ingredients; pour over the steak, turning it to coat well. Marinate overnight, covered, in the refrigerator, turning once or twice. Remove from the refrigerator 30 minutes before cooking.
- 2. Preheat the broiler. Remove the steak from the marinade, scrape off any bits and place on a baking sheet. Broil 4 inches from heat source for 3 minutes per side for medium-rare meat. Let rest 10 to 15 minutes. Slice the meat thinly. (For easy eating, the steak strips should be 1/4- to 1/2-inch thick.) To assemble fajitas, click here .
MARINATED STEAK & PEPPER FAJITAS
These are the best fajitas ever, and a much healthier version of the typically pan-fried fajitas you find in restaurants. I also like to serve them in flatbreads instead of tortillas. -Erin Michniacki, Manhattan, Kansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Whisk together first seven ingredients. Divide mixture between two large bowls. Add peppers and onion to one bowl; turn gently to coat. Cut skirt steaks in half and add to second bowl; turn to coat. Cover and refrigerate vegetables and beef 8 hours or overnight., Drain vegetables and beef, discarding marinade. Grill onion and poblanos, covered, over medium heat until tender, 4-6 minutes per side. Grill jalapenos until crisp-tender, 2-3 minutes per side. Grill steaks, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 4-6 minutes per side. Let steaks stand 5 minutes., Thinly slice peppers; coarsely chop onion. Cut steaks thinly across the grain. Serve vegetables and beef on tortillas; top with cheese.
Nutrition Facts : Calories 375 calories, Fat 14g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 325mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
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.
GOOD EATS SKIRT STEAK (MARINADE) - GREAT FOR FAJITAS!
It is interesting how he puts the steaks right on the coals, hence the need for a blow dryer. It's a good episode to watch to see how creative he is. **If you don't do it directly on the hot coals, you need to cook it longer, like 2-3 minutes per side (and watch for flare ups). Really, you can make it any way you like! I sometimes use the broiler - heat up a cast iron skillet then place the steaks on it to broil - or just a quick pan fry with some olive oil. Oh, and DEFINITELY pay attention to the way to cut the steak, it makes all the difference! Makes a great marinade on whatever meat you choose :) Prep time includes a one hour marinating time.
Provided by mikey ev
Categories Steak
Time 1h27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree.
- In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
- Remove steak from bag and pat dry with paper towels.
- Heat charcoal, preferably natural chunk, until grey ash appears.
- Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side.
- When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
- Remove meat from foil, reserving foil and juices.
- Slice thinly across the grain of the meat. Return to foil pouch and toss with juice.
- Serve with grilled peppers and onions, if desired.
Nutrition Facts : Calories 769.8, Fat 50, SaturatedFat 11.9, Cholesterol 133.7, Sodium 1521.9, Carbohydrate 14.6, Fiber 0.8, Sugar 11, Protein 63.8
RED CURRY MARINATED SKIRT STEAK FAJITAS
Provided by Bobby Flay
Categories main-dish
Time P2DT2h
Yield 4 to 6 servings
Number Of Ingredients 58
Steps:
- For the rub:
- Combine all ingredients in a small bowl and store, tightly covered in a dark, dry, place.
- For the BBQ sauce:
- Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients and simmer for an additional 10 minutes until thickened, stirring occasionally.
- Transfer the mixture to a food processor and puree until smooth, season with salt and pepper to taste. Pour into a bowl, and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
- For the onions:
- Heat grill to medium. Brush the onion slices with oil and season with salt and pepper. Season one side of the slices with bbq rub.
- Grill the onions rub-side down until lightly golden brown. Flip over, brush with bbq sauce and grill until just cooked through. Separate the slices into rings and serve.
- For the peppers:
- Combine vinegars, garlic, sugar and salt in a small saucepan over high heat and bring to a boil. Boil until the sugar is dissolved. Remove from the heat and let cool to room temperature.
- Put the pepper and oregano in a medium bowl, add the vinegar mixture and stir to combine. Cover and refrigerate for at least 4 hours and up to 2 days.
- For the crema:
- Combine the avocados, water, lime juice, rice vinegar and honey and in a blender and blend until smooth. Add the cilantro, salt and pepper and blend a few seconds just to incorporate.
- For the fajitas:
- Combine the curry paste, canola oil, and a 1/4 cup of the lime juice in a food processor and process until smooth.
- Place the steak in a large baking dish and add half the marinade. Turn to coat the steak in the marinade, cover and refrigerate the steak for at least 4 hours and up to 8 hours.
- Whisk together the honey and the remaining 2 tablespoons of lime juice in a bowl.
- Heat grill to high or cast iron pan or griddle over high heat. Remove the steak from the marinade and season with salt and pepper on both sides. Grill the steak until golden brown and slightly charred on both sides, brushing with the honey-lime glaze a few times and cooked to medium-rare, about 12 minutes total. Remove from the grill and let sit 10 minutes before slicing across the grain into thin slices. Place the meat on a platter and immediately drizzle with the honey-lime dressing.
- Lay warm tortillas on a flat surface, put a few slices of the beef down the center, top with onion slices, pickled peppers and a dollop of avocado crema...roll and eat.
STEAK FAJITAS (CITRUS GARLIC CHILE MARINATED SKIRT STEAK)
This recipe pairs skirt steak (a flavorful, yet less tender cut of beef) with citrus, garlic and chile- all piled into a soft flour tortilla. The garnishes are up to you: We like pico de gallo and sour cream, but also try grilled onions and bell peppers. An easy and low-calorie Tex-Mex favorite from Ladies Home Journal Test Kitchen.
Provided by BecR2400
Categories Steak
Time 23m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Make marinade:.
- Combine all marinade ingredients in a large shallow baking dish. Add steak, turning to coat. Cover and marinate steak in the refrigerator, 45 minutes.
- Meanwhile, heat grill. Remove steak from refrigerator and stand at room temperature, 15 minutes. Remove steak from marinade and grill 5 minutes. Turn and grill steak 3 to 5 minutes more, or until instant-read thermometer inserted in center of steak reaches 135 degrees F for medium-rare.
- Transfer to cutting board and slice. Divide and fill warm tortillas with steak, pico de gallo and sour cream, if desired.
- Makes 6 servings.
- NOTE: Time does not include marinaing time.
Nutrition Facts : Calories 415.2, Fat 17.6, SaturatedFat 6, Cholesterol 89.2, Sodium 501.4, Carbohydrate 18.4, Fiber 1.1, Sugar 2, Protein 43.2
Tips:
- Choose a high-quality skirt steak: Look for a skirt steak that is well-marbled and has a deep red color. Avoid skirt steaks that are pale or have a lot of connective tissue.
- Marinate the steak for at least 30 minutes: This will help to tenderize the steak and infuse it with flavor. You can use a variety of marinades, but a simple marinade made with olive oil, lime juice, garlic, and cumin is a great place to start.
- Cook the steak over high heat: This will help to sear the steak and lock in the juices. Cook the steak for 2-3 minutes per side, or until it is cooked to your desired doneness.
- Let the steak rest before slicing: This will allow the juices to redistribute throughout the steak, making it more tender and flavorful.
- Serve the steak with your favorite fajita toppings: Some popular toppings include grilled onions, peppers, guacamole, sour cream, and salsa.
Conclusion:
Marinated skirt steak fajitas are a delicious and easy-to-make meal that is perfect for any occasion. By following these tips, you can make sure that your fajitas are tender, flavorful, and cooked to perfection. So next time you're looking for a quick and easy meal, give marinated skirt steak fajitas a try!
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