GRILLED SKIRT STEAK FAJITAS
Skip the restaurant and enjoy Grilled Skirt Steak Fajitas at home. You've got to try these skirt steak fajitas that are ready in just 30 minutes.
Provided by My Food and Family
Categories Beef
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat grill to medium-high heat.
- Grill steak 4 to 5 min. on each side or until medium doneness, brushing with steak sauce for the last minute. Remove from grill; cover loosely with foil. Let stand 5 min. Meanwhile, grill tortillas 15 to 30 sec. on each side or just until warmed.
- Combine remaining ingredients.
- Cut meat across the grain into thin slices. Serve with tortillas and bean mixture.
Nutrition Facts : Calories 590, Fat 22 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 1260 mg, Carbohydrate 69 g, Fiber 12 g, Sugar 8 g, Protein 29 g
GRILLED STEAK FAJITAS
This tasty main dish is as quick and easy to assemble as tacos. Marinating the meat overnight makes it very tender. We like the hearty and flavorful steak slices. I serve the fajitas with Spanish rice, refried beans and a gelatin dessert. -Pamela Pogue, Quitman, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a shallow dish, add beef. In another shallow dish, add the onion and green pepper. , In a large bowl, combine the chiles, lemon juice, vinegar, oil, garlic, Worcestershire sauce, oregano, salt and pepper. Pour 1-1/2 cups over meat. Pour remaining marinade over vegetables. Cover and refrigerate overnight. , Drain meat and vegetables, discarding marinade. Grill steak, covered, over medium-hot heat for 10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, cut 2 pieces of heavy-duty foil into 18x12-in. rectangles. Wrap tortillas in 1 piece and vegetables in the other; seal foil tightly. Grill, covered, over indirect heat for 5-7 minutes, turning occasionally. , Cut steak into 1/8-in. slices across the grain; place on tortillas. Top with vegetables and roll up. Serve with avocado and sour cream if desired.
Nutrition Facts : Calories 466 calories, Fat 22g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 703mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 4g fiber), Protein 27g protein.
SKIRT STEAK FAJITAS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 3h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cut the skirt steak into 3 equal size pieces and place in a gallon-sized resealable bag.
- Combine the olive oil, lime juice, soy sauce, salt, chile powder and cumin in a bowl. Reserve about 1/4 cup marinade in a squeeze bottle for later use, then pour the rest into the bag with the steaks. Seal the bag and press out all the air, making sure all sides of the steaks are evenly coated. Refrigerate for at least 30 minutes.
- Remove the steaks from the bag and shake off any excess marinade. Place on a wire rack-lined baking sheet and return to the fridge, uncovered, for another 2 hours. (This will make sure the steaks get a beautiful rich color when seared.)
- Heat a 12-inch cast-iron skillet over medium-high heat. Add 1 tablespoon canola oil. Give the steaks a generous sprinkle of salt, then put in the hot skillet. Sear until a crust has developed, 2 to 3 minutes per side. Remove to a cutting board. Without cleaning the skillet, add the remaining tablespoon canola oil, followed by the peppers and onions, and cook until slightly softened, 5 to 6 minutes.
- Meanwhile, slice each steak in half with the grain. Now turn the steaks 90 degrees and slice against the grain into 1/4-inch strips. When the peppers and onions are almost finished cooking, add the steak to the hot skillet for a final sizzle and season with salt and pepper. Squirt the reserved marinade into the hot skillet to create a steamy sizzle. Serve with the tortillas and any toppings you wish.
SKIRT STEAK FAJITAS WITH GRILLED CABBAGE AND SCALLIONS
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
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 RECIPE
Skirt steak is perfect for steak fajitas since it's a super beefy cut that's delicious when marinated and grilled.
Provided by J. Kenji López-Alt
Categories Mains
Yield 6
Number Of Ingredients 19
Steps:
- For the Fajita Marinade: Combine soy sauce, lime juice, canola oil, brown sugar, chili powder, garlic, cumin, and black pepper in a medium bowl and whisk to combine. Transfer 1/2 cup (120ml) marinade to a large bowl and set aside.
- For the Steak: Place steaks in a gallon-sized zipper-lock bag and add remaining marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in the refrigerator, turning every couple of hours, for at least 3 hours and up to 10.
- For the Fajitas: While steak marinates, toss peppers and onion in bowl with reserved 1/2 cup marinade. Refrigerate until ready to use.
- When ready to cook, remove steaks from marinade, wipe off excess, and transfer to a large plate. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate .
- Place a large cast iron skillet over cooler side of grill. Transfer steaks to hot side of grill. Cover and cook for 1 minute. Flip steaks, cover, and cook for another minute. Continue cooking in this manner, flipping and covering, until steaks are well charred and an instant-read thermometer inserted into their center registers 115 to 120°F (46 to 49°C) for medium-rare or 125 to 130°F (52 to 54°C) for medium. Transfer steaks to a large plate, tent with foil, and allow to rest for 10 to 15 minutes.
- Meanwhile, transfer cast iron skillet to hot side of grill and allow to preheat for 2 minutes. Add pepper and onion mix and cook, stirring occasionally, until vegetables are softened and beginning to char in spots, about 10 minutes. When vegetables are cooked, transfer steaks to a cutting board and pour any accumulated juices from plate into skillet with vegetables. Toss to coat.
- Transfer vegetables to a warm serving platter. Thinly slice meat against the grain and transfer to platter with vegetables. Serve immediately with hot tortillas, guacamole, pico de gallo, and other condiments as desired.
Nutrition Facts : Calories 840 kcal, Carbohydrate 81 g, Cholesterol 90 mg, Fiber 5 g, Protein 50 g, SaturatedFat 11 g, Sodium 907 mg, Sugar 4 g, Fat 34 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
GRILLED STEAK FAJITAS
Easy grilled steak fajitas. Very delicious! You can add sour cream, tomatoes, or anything you like if you want to.
Provided by Jamesmit
Categories 100+ Everyday Cooking Recipes
Time 3h40m
Yield 6
Number Of Ingredients 12
Steps:
- Coat both sides of the flank steak with 1 tablespoon each salt and pepper, pressing into the steak. Place in a large freezer bag. Cut both limes in half and squeeze juice into the bag; add chili powder. Make sure all is mixed well and remove the air from the bag. Place in a refrigerator and marinate for about 3 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Season bell pepper and red onion with salt and pepper. Place in a grill pan and set aside.
- Put black beans in a small pot on the stove over medium heat to heat through.
- Cook steak on the preheated grill until browned on one side, 5 to 7 minutes. Spray vegetables with cooking spray and place them on the grill. Cook until vegetables begin to caramelize, turning often so they don't burn, and steak is beginning to firm and is hot and slightly pink in the center, 5 to 7 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove steak and vegetables from the grill.
- Slice steak into thin strips. Place beans, steak, vegetables, and Mexican cheese onto the tortillas and serve.
Nutrition Facts : Calories 466.5 calories, Carbohydrate 43.9 g, Cholesterol 57.4 mg, Fat 20.1 g, Fiber 8.2 g, Protein 28.8 g, SaturatedFat 11.1 g, Sodium 2080.1 mg, Sugar 3 g
GRILLED SKIRT STEAK
Grilled Skirt Steak is juicy, full of bold flavor, and absolutely delicious. Grilling skirt steak brings out the best of this long thin steak that you are going to love.
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 2h10m
Number Of Ingredients 10
Steps:
- In a large ziplock bag add the skirt steak, soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, italian seasoning, pepper, salt, and red pepper flakes. Let marinate for 2 hours or overnight.
- Preheat your grill to high heat. Add the steak to the grill and cook for 3-5 minutes or until it reaches an internal temperature of 145 for medium.
Nutrition Facts : Calories 419 kcal, Carbohydrate 6 g, Protein 34 g, Fat 29 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 95 mg, Sodium 1127 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 21 g, ServingSize 1 serving
GRILLED STEAK FAIJTAS
These Grilled Steak Fajitas are the perfect departure from burgers and hot dogs for simmer grilling. Marinated in the morning, throw on the grill with a medley of bell peppers and onions, and serve in charred tortillas with all your favorite fixings.
Provided by Nicole Leggio
Categories Main Course
Time 5h25m
Number Of Ingredients 19
Steps:
- Add flank steak to a large plastic ziplock bag. Add lime juice, 1/4 cup olive oil, chili powder, cumin, garlic powder, and cayenne to the bag as well. Zip up. Massage marinade into meat. Refrigerate for at least 2 hours and up to 8.
- Preheat the grill to a high heat - about 450 degrees. Place a grill pan or sheet on one side of the grill. Once the steak has marinated, remove and sprinkle with 1 1/2 teaspoons of salt on both sides. Add the peppers and onions to a medium bowl. Toss with remaining 2 tablespoons olive oil. Season with remaining 1/2 teaspoon salt and a little bit of pepper.
- Add the pepper to the grill. Cook for 3-4 minutes and then add steak on the uncovered side of the grill. Use tongs to toss the peppers. Close the grill. Let the steak cook for about 4 minutes. Use tongs to flip the steak over. Toss the peppers again. If they are charred enough, remove from the grill.
- Cook the steak another 3-4 minutes or until it reaches your desired doneness. (For skirt steak you really want medium-rare to medium which is an internal temperature of 140-145 degrees. It will increase 5 degrees as it rests. Remove the steak and peppers from the grill. Let the steak rest for 10 minutes.
- Use a sharp knife to cut the steak against the grain into thin slices. Serve in warm tortillas with your favorite toppings.
Nutrition Facts : ServingSize 1 serving, Calories 375 kcal, Carbohydrate 22 g, Protein 28 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 68 mg, Sodium 868 mg, Fiber 3 g, Sugar 4 g
GRILLED STEAK FAJITAS
These are the classic south Texas style beef fajitas: thinly sliced marinated flank steak rolled in a soft tortilla and served with all the fajita fixin's. Served at Chevys Fresh Mex in San Diego.
Provided by GREG IN SAN DIEGO
Categories Steak
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- To marinate the steak:.
- Place the meat in a resealable container.
- Pour the marinade over the meat and move the meat around to make sure it's evenly coated.
- Marinate in the refrigerator 6 to 8 hours.
- To grill the steak:.
- Place the beef on the grill, directly over the coals, and leave undisturbed until grill marks form, then rotate the meat 90 degrees to create a second set of marks.
- After 2 to 3 minutes, turn the beef to cook on the other side, using the same technique to form the grill marks.
- Transfer the beef to a work surface and slice.
- To serve:.
- Serve the steak in a soft warm tortilla, with guacamole (recipe 242317), Pico de Gallo (recipe 240039), grated cheddar cheese, shredded lettuce, sour cream, jalapeno slices, refried beans and Mexican Rice.
FAJITAS - ARRACHERA - GRILLED SKIRT STEAK
Traditional recipe with ingredients that have been updated to ones more accessible to us in the USA but this is the same recipe and method used by Mexican families for generations! (The soy sauce is a recent AND YUMMY addition) I saw an Alton Brown show recently in which he used this same method of cooking! The hair dryer is a new generation update- in the 'old days' they just fanned the flames to rid the ashes. UPDATE: 9/2009 Due to a review that this was a little to sweet I have edited the recipe with that in mind. Please adjust the amount of onion and sweetness to your personal taste. Thanks Steph for the input! I do appreciate it! I always enjoy others opinions and ideas!
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 27m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- In a blender, whir together oil, soy sauce, onion, garlic, lime juice, red pepper or chili/red pepper/chipotle, cumin, salt and sugar until there are no chunks- liquefied. If you do not want to blend them combine all the wet until the sugar is dissolved then add the other ingredients and proceed.
- Place steak in a ziploc bag and pour in marinade. Toss in the squeezed limes that were juiced and reserved.
- Seal bag, removing as much air as possible. Allow steak to marinate for at least 1 hour in refrigerator. We do it overnight.
- Remove steak from bag and pat dry with paper towels. Toss out marinade.
- Heat charcoal, preferably natural chunk, until gray ash appears. Daddy uses B & B brand.
- You want the steak to fit nicely on the coals. You may need to cut the steak so that it fits nicely on the coals. You want the entire surface of the steak in DIRECT contact with the coals.
- Using a blow dryer, YES A BLOW DRYER! Blow charcoal clean of ash. You could also use a fireplace bellows or something heavy and just 'fan' them until the ashes are off the coals.
- Once clean of ash lay steaks directly onto hot coals for 1 minute per side. That is all. ONE MINUTE PER SIDE! (If you prefer NOT to use that method you CAN place them on the grill SEE NOTE BELOW!
- Now place meat in double thickness of aluminum foil, wrap tightly to trap in all the heat and allow to sit for 15 minutes.
- Want veggies too? While the meat is resting, place a cast iron skillet right on the coals and heat until really scorching HOT. You could use a grill basket instead if you like. Add a little olive oil to coat the pan so that your veggies don't stick. Toss in the veggies and stir (or shake basket a bit) to cook evenly. Remove from skillet when they have reached the desired degree of done-ness!
- Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Brush off any ash or coals that may have stuck to the meat.
- Note: You can do this the GRINGO way and cook on a grill over a very hot fire. You want the meat to sear. Just cook about 3 minutes per side instead of 1 minute directly on the coals. The grill rack MUST be placed as close to the coals as possible and the grill rack has been preheated to HOT HOT HOT! You want to sear the heck outta that meat! Then just follow the regular steps! Remember, if you want the meat more DONE you can pop it under the broiler in the house for a minute or two BUT you cannot UNcook the meat! So err on the side of RARE rather than DONE here.).
- Return to foil pouch (REPEAT AFTER MAMA- NO DISH TO WASH! YEA) and toss with the reserved juice.
- Fix a taco! We like to heat lots of yummy tortillas right along side the coals. Just wrap the desired amount of tortillas- it is best to keep it 10 or under so that the ones in the middle get nice and yummy too! Anyway, wrap them in a double thickness of aluminum foil and place near the coals. They can hang out and get toasty warm and will be waiting for you!
- Take a hot, steamy tortilla (authentically corn but use what you want) and add meat and veggies or whatever you like. Fold and eat!
- ENJOY!
- Oh ANOTHER Note: Some people like a little more sweetness to their fajita meat- If you are one try adding some 7-up or sprite to the marinade. mmmmm.
Nutrition Facts : Calories 682.6, Fat 45.9, SaturatedFat 10.9, Cholesterol 147.4, Sodium 1788.2, Carbohydrate 15.8, Fiber 1.2, Sugar 9.7, Protein 51.3
GRILLED SKIRT STEAK FAJITAS
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
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.
GRILLED STEAK FAJITAS [& GARLIC BUTTER]
Our grilled steak fajitas with Garlic Butter recipe featuring an easy-to-make Tex Mex style seasoning!
Provided by Jimmy Watts
Categories Main Course
Time 55m
Number Of Ingredients 15
Steps:
- Mix rub ingredients together in a small bowl. Coat the skirt steak with the rub mixture evenly and thoroughly
- (Optional) Let the seasoned beef rest at room temperature for about 30 minutes
- Preheat your grill to 400ºF
- Sear both sides of the beef on your grill, about 4 minutes per side
- After searing, move your beef to an elevated rack to finish cooking to desired doneness. (I like medium doneness on steak fajitas so I finish on the rack only for about 2 minutes)
- Remove beef from heat and allow to rest for 10 minutes before slicing
- Add onions and bell pepper to sauté pan with a splash of olive oil. Sauté veggies over medium heat for about 8 minutes or until they begin to soften
- In a small saucepan, melt butter and mince garlic into the butter after butter has liquified (you can also melt the butter in the microwave if you prefer)
- Alive the beef into thin slices, cutting against the grain
- Serve immediately on warm flour or corn tortillas. Add veggies and avocado slices
- Squeeze lime wedges over the steak and add garlic butter. Serve alongside optional toppings. Enjoy!
HOW TO GRILL SKIRT STEAK
Steps:
- Gather the ingredients.
- While technically optional, the first step for the best-tasting grilled steak is to salt it. Put the salt in a small bowl or ramekin. If using the pepper and/or cayenne, add them to the salt and mix. Let it sit for at least 30 minutes at room temperature or up to overnight in the fridge. In any case, bring the meat to about room temperature, or at least let it sit out to take the chill off before cooking it to help ensure even cooking.
- While the meat sits, make sure the cooking grate on your charcoal or gas grill is cleaned and well oiled, then heat the grill to high heat. You should be able to hold your hand about an inch over the grill grate for 1 second before it feels too hot. If using a charcoal grill, build the fire to one side so you'll also have a cooler area where you can move the steak(s) if it's seared and browned on the outside but not quite ready to take off the grill completely (if you're using a gas grill , you'll be able to turn off a burner if need be).
- Set the steak(s) on the grill and cook, without moving, until that side is seared and releases from the grill of its own accord, about 3 minutes for medium-rare, 4 minutes for medium.
- Turn and cook on the other side to the same effect, about 3 to 4 more minutes. You can use a meat thermometer to get an accurate temperature if you like. For rare, remove the steak(s) at 120 F to 125 F; medium-rare 125 F to 130 F; and medium 130 F to 135 F.
- Remove the steak(s) from the grill, cover loosely with foil, and let sit at least 10 minutes. This resting time allows the meat to finish cooking and the juices to redistribute evenly throughout the steak. It is extremely important to achieving a properly cooked steak when everything is said and done, so despite the temptation, don't skip this step.
- Use a sharp knife to slice the steak against the grain and serve hot, warm, or at room temperature. Skirt steak is particularly flavorful, so any cold leftovers are more than usually delicious.
Nutrition Facts : Calories 180 kcal, Carbohydrate 0 g, Cholesterol 45 mg, Fiber 0 g, Protein 19 g, SaturatedFat 4 g, Sodium 239 mg, Sugar 0 g, Fat 11 g, ServingSize 1 pound (4 to 6 servings), UnsaturatedFat 0 g
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2.8/5 (65)Category DinnerCuisine AmericanTotal Time 30 mins
- 1. Pat the steak dry with paper towels. Season generously with salt and pepper. Let rest at room temperature for at least 15 minutes. Rub steak with a light coat of oil.
- 2. Prepare a grill by lightly oiling grates or spraying with nonstick cooking spray. For a gas grill, preheat to medium-high heat. Cook steak until a deep brown crust forms, about 2–3 minutes per side.
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SKIRT STEAK FAJITAS RECIPE - ANN CHANTAL ALTMAN | FOOD & …
From foodandwine.com
5/5 Servings 6
- In a medium bowl, mix the red wine and olive oil with 1 tablespoon and 2 teaspoons of the garlic. Add the skirt steak and toss to coat, then let stand for 15 minutes.
- Meanwhile, in another bowl, toss the tomatoes with the jalapeños, onion, cilantro, lime juice and the remaining 1 teaspoon of garlic. Season the salsa with salt and pepper.
- Light a grill or heat a grill pan. Remove the steak from the marinade; season with salt and pepper. Grill over moderately high heat, turning once, until medium rare, about 4 minutes. Transfer to a cutting board; let stand for 3 minutes.
- Thinly slice the steak across the grain and arrange on a platter. Serve with the salsa, avocado slices, shredded cheese, sour cream and warm tortillas.
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From highlandsranchfoodie.com
5/5 (5)Category Main Course BeefCuisine Tex-MexCalories 114 per serving
- Mix all marinade ingredients. Set aside a portion of marinade to drizzle on top of your meat after cooking.
- Marinate skirt steak in four ounces (1/2 cup) of the marinade for one hour. (For every pound of meat, use four ounces of marinade.) If using a larger thicker flank steak, marinade for 2 hours.
- Remove meat from marinade and grill on a hot grill until medium/medium rare or your doneness preference. Keep in mind that residual heat will continue to cook the meat as it rests.
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GRILLED SKIRT STEAK AND SHRIMP FAJITAS - KATIE'S CUCINA
From katiescucina.com
5/5 (1)Category Main CourseCuisine AmericanTotal Time 30 mins
- Rinse and pat dry the skirt steak. Place it in a gallon Ziplock baggy. Drizzle 1 tablespoon grapeseed oil and sprinkle 1 tablespoon fajita seasoning. Mix well, squirt the juice of half of a lime over the steak. Seal and place in the refrigerator to marinate for 4-8 hours.
- Repeat this process with the shrimp; 1 tablespoon grapeseed oil + 1 tablespoon fajita seasoning. Seal and place in the refrigerator. Slice the bell peppers and onions. Place in a Ziplock bag, drizzle the remaining Grapeseed oil, fajita seasoning and the half of one lime juiced. Mix well and place in the refrigerator.
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GRILLED SKIRT STEAK FAJITAS WITH MEXICAN RICE REIPCE ...
From meatwave.com
Cuisine MexicanTotal Time 2 hrs 20 minsServings 6-8
- To make the rice: Preheat oven to 350 degrees. Rinse rice in a fine mesh strainer for 1 minute and then set aside to strain. Puree crushed tomatoes and onion in a blender. You should have 2 cups of puree, spoon off any extra if necessary.
- Heat oil in a large dutch oven. Add rice and sauté until until light golden brown, about 10 mins. Stir in the garlic and 2/3 of the minced jalapeños and cook until fragrant, about 15 seconds. Stir in tomato puree, chicken broth, tomato paste, and salt. Bring to a boil, then cover and move into the oven. Cook the rice for 30 mins, stirring once 1/2 way through. Remove rice from oven, fluff the rice with a fork. Fold in the cilantro and remaining jalapeños. Season with salt and pepper to taste and serve with lime wedges.
- To make the fajitas: Place 1/2 cup olive oil, soy sauce, scallions, garlic, lime juice, red pepper flakes, cumin, and brown sugar in a blender and puree. Put pieces of skirt steak in a large ziplock bag and pour marinade all over. Seal the bag, removing as much air as possible and allow the steak to marinate for 1 hour in the refrigerator.
- Heat 1 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and start grilling the steak immediately, while the fire is at its hottest. Grill on each side 3-5 minutes. Remove the steak from the grill and wrap in tin foil and allow to rest 10-15 mins.
EASY GRILLED STEAK FAJITAS FOR TWO - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
Cuisine MexicanTotal Time 4 hrs 25 minsCategory BeefCalories 1741 per serving
- Cut steak into two portions and place in a glass dish. Whisk together the red curry paste, 2 tablespoons fresh lime juice and 1/4 cup canola oil and pour over the steak. Cover and refrigerate for 3-4 hours.
- In a small bowl, whisk together honey and 2 tablespoons lime juice. Set aside, reserving half for basting the steak during grilling.
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- Add steak to the grill, discarding the marinade. Season with salt and pepper and grill approximately 4 minutes on each side, or until the steak reaches the desired temperature, basting with the reserved honey-lime mixture.
GRILLED FAJITA SKIRT STEAK | HOW TO MAKE THE BEST STEAK
From joyfulhealthyeats.com
5/5 (1)Category DinnerCuisine AmericanTotal Time 40 mins
- Place garlic clove, red onion {roughly chopped}, jalapeño {seeds removed}, fresh cilantro, and red bell pepper {roughly chopped} in blender. Pulse until slightly chopped.
SIZZLING FAJITAS WITH GRILLED SKIRT STEAK RECIPE | TRAEGER ...
From traeger.com
- Place a dutch oven into the grill and pre-heat for 20 minutes or until the grill is very hot. It will be used to grill vegetables.
- In a large bowl, mix peppers, onions, garlic, olive oil and season with salt and pepper. Place seasoned vegetables in the hot dutch oven and grill for approximately 20 minutes.
- Season skirt steak with Traeger beef rub, coating all sides. Ingredients. 4 Pound skirt steak, trimmed. 3 Tablespoon Traeger Beef Rub.
- Grill skirt steak 4 to 5 minutes on each side, until it reaches an internal temperature of 130℉. Let steak rest for approximately 10 to 15 minutes before slicing.
- Place sliced steak over vegetables and serve with hot tortillas. Enjoy! Ingredients. 2 packages flour or corn tortillas. Cooking Notes. Read recipe notes submitted by our community or add your own notes.
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4.3/5 (54)Total Time 2 hrs 30 minsCategory Entree, DinnerCalories 955 per serving
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