Grilled Skirt Steak Fajitas Recipes

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.

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.

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.

Steps:

• Place a 12-inch cast-iron skillet on one side of a gas grill, preheat the grill to high and lightly oil the grates. Alternatively, lightly oil a large grill pan and preheat over high heat and preheat a 12-inch cast-iron skillet over high heat.
• Mix the oil, 2 tablespoons chili-lime seasoning, garlic, the juice of 1 lime, 1 tablespoon salt and a generous amount of pepper in a large bowl. Place the steaks on a plate and spoon 3 tablespoons of the mixture on top, flipping so that both sides are nicely coated, spooning any marinade on the plate back onto the meat. Refrigerate covered for 15 minutes and up to 2 hours if time allows.
• Put the peppers and onions in the large bowl with the remaining marinade and toss to coat evenly.
• Place the steaks on the open side of the grill or on the grill pan and put the vegetables and any oil left in the bowl in the cast-iron skillet.
• Cook the steaks, flipping once halfway through, until cooked through, about 8 minutes total for medium-rare. Transfer to a cutting board and let rest for 2 minutes. Cook the vegetables, stirring occasionally, until softened and charred in some spots, about 10 minutes.
• Meanwhile, mix the butter and remaining 1/4 teaspoon chili-lime seasoning in a small bowl. Wrap the tortillas loosely in foil and grill until warm, about 1 minute per side.
• Thinly slice the steaks and add to the skillet with the vegetables. Top with the butter and quickly stir until melted and incorporated, about 1 minute.
• Cut the remaining lime into wedges. Serve the steak and vegetables with the tortillas, salsa and lime wedges.

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.

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.