SKIRT STEAK FAJITAS
Make and share this Skirt Steak Fajitas recipe from Food.com.
Provided by Mebriella
Categories Steak
Time 30m
Yield 6 fajitas, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a blender, add the orange juice, lime juice, oil, cilantro, cumin and salt. Puree the marinade until smooth.
- Cut the steak small enough to handle on the grill. Place the skirt steak in a large ziploc bag.
- Pour the marinade in the ziploc bag with the skirt steak and seal the bag.
- Shake bag to ensure the marinade is evenly distributed.
- Marinade from a few hours or overnight in the refrigerator.
- Lightly oil the hot grill (can use outdoor or indoor grill).
- Remove the steak from the ziploc bag and drain off the marinade. Sprinkle the Julio's seasoning (or any fajita seasoning) to both sides of the steak.
- Grill streak for approximately 4 minutes each side, more or less depending on your temperature preference.
- Remove steak from grill and let rest for about 10 - 15 minutes.
- Thinly slice the steak against the grain on a 45 degree diagonal.
Nutrition Facts : Calories 512.3, Fat 32.5, SaturatedFat 8.9, Cholesterol 147.4, Sodium 735.7, Carbohydrate 4.8, Fiber 0.2, Sugar 2.9, Protein 48.2
SKIRT STEAK FAJITA SALAD
Made with red onions, corn and tender strips of beef skirt steak, this salad is as appetizing as anything you'd order at your favorite bistro.
Provided by My Food and Family
Categories Beef
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat grill to medium-high heat.
- Mix first 3 ingredients. Pour over steak in shallow glass dish; turn to evenly coat both sides of steak. Let stand 5 min.
- Remove steak from marinade; discard marinade. Grill steak 8 to 10 min. or until medium doneness, turning after 5 min. Remove from grill. Let stand 5 min. Cut steak across the grain into thin slices.
- Combine remaining ingredients. Serve topped with meat.
Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 380 mg, Carbohydrate 13 g, Fiber 3 g, Sugar 4 g, Protein 18 g
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
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.
CUMIN-RUBBED SKIRT STEAK FAJITAS
Skirt steak is a very tender cut,the classic choice for fajitas, but the new flat iron steak will be very good as well. This meal calls for a fruity red wine, like a Zinfandel.
Provided by annconnolly
Categories Mexican
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Light a grill or preheat a cast-iron grill pan over low heat for about 10 minutes. In a small skillet, toast the cumin seeds over moderately high heat until lightly browned and fragrant, about 30 seconds.
- Transfer to a mortar to cool; then, using a pestle, coarsely grind. Add the black pepper and garlic and pound to a paste. (Alternatively, using a chef's knife, chop the cumin seeds as fine as you can and put them in a small bowl along with the black pepper. Mince the garlic and add it to the spices.)
- Stir in the olive oil. Rub the cumin oil on the skirt steak and marinate for at least 10 minutes or refrigerate overnight.
- Roast the poblano chiles directly on the grill or over a gas flame, turning often, until blistered all over; do not overcook or the flesh will burn.
- Transfer the chiles to a paper bag and let steam for about 5 minutes.
- Using a small knife, remove the skin, stems, and seeds. Cut the chiles into thin strips.
- In a small bowl, mix the chiles and sour cream. Season with salt.
- Season the skirt steak with salt and grill over a very hot fire or in the grill pan over high heat for about 2 1/2 minutes per side for medium-rare.
- Transfer to a carving board to rest for about 5 minutes. Using a very sharp knife, thinly slice the steak lengthwise against the grain.
- Warm the tortillas on the grill for a few seconds until pliable.
- Place the sour cream, onion, tomatoes, and avocado in bowls. Serve alongside the steak and tortillas and let each person assemble his own fajita.
Nutrition Facts : Calories 1242.9, Fat 59, SaturatedFat 17.5, Cholesterol 167.3, Sodium 1271.7, Carbohydrate 112.4, Fiber 15.2, Sugar 13.7, Protein 67.8
SKIRT STEAK FOR FAJITAS
I made this one day with what I had in the fridge. Cooked on grill, tasty. Served with mexicorn side dish and beans.
Provided by kelli
Categories One Dish Meal
Time 2h30m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Mix marinade ingredients in bag or bowl and put steak in to marinade in fridge for 1-2 hours
- I put mine in large freezer bag and flipped every 30 minutes.
- Saute onions and GBP to taste, set aside.
- Cook marinated meat on grill for 7-8 minutes on each side.
- Cut against the grain for serving.
- Serve with tortillas and sauteed veggies.
Nutrition Facts : Calories 626.9, Fat 26.9, SaturatedFat 7.5, Cholesterol 80.2, Sodium 2099.6, Carbohydrate 48.7, Fiber 2.9, Sugar 4.3, Protein 45.6
SKIRT STEAK FAJITAS
Great recipe from David Rosengarten's It's All American Food. You can also use pork tenderloin instead of skirt steak. Note 24 hour marination time. Cooking time depends on how hot your grill is.
Provided by iris5555
Categories Steak
Time P1DT15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl large enough to hold the steak, mix together olive oil, lemon juice, herbs and spices.
- Place the steak in the marinade, coating it thoroughly on all sides.
- Cover and refrigerate for 24 hours.
- Prepare a very hot fire for you r grill.
- Place meat on hot fire and cook quickly until the meat is charred crusty brown on the outside and is medium rare inside.
- Remove to cutting board and let the steak rest for 5 minutes.
- Meanwhile, warm the tortillas quickly on the grill.
- When ready to serve, cut meat on the diagonal into slices, reserving juices.
- Divide the steak among the 8 tortillas, drizzle with reserved meat juice, fold tortillas and serve immediately.
- You can add grilled peppers or chilies, grilled onion slices, salsa, sour cream and/or guacamole, but they are good with just the tortillas!
Nutrition Facts : Calories 597.2, Fat 24.3, SaturatedFat 6.2, Cholesterol 50.1, Sodium 1082.4, Carbohydrate 60.3, Fiber 3.9, Sugar 2.4, Protein 32.5
SKIRT STEAK FAJITAS
Thought this was a great way to use skirt steak. The steaks have to marinate overnight (time not included in prep time). Recipe source: Bon Appetit (July 1986).
Provided by ellie_
Categories Steak
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 1026.2, Fat 36.2, SaturatedFat 11.4, Cholesterol 133.7, Sodium 1396.4, Carbohydrate 94.6, Fiber 7.6, Sugar 7.4, Protein 76.3
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SKIRT STEAK FAJITAS RECIPE - ANN CHANTAL ALTMAN - FOOD
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5/5
- 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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