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.
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
SKIRT STEAK FAJITAS WITH LIME AND BLACK PEPPER
Great time of year to fire up the BBQ...here is one of our home-runs! Cooks' note: ° If you aren't able to grill, onions (no need to skewer) and steak can be cooked in a lightly oiled well-seasoned ridged grill pan over moderately high heat and tortillas can be toasted over gas (hold with tongs) or directly on top of electric burners. Cut skirt steak into pieces to fit in grill pan and grill in batches without crowding. Special equipment: metal skewers or a grill basket. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Mexico, TexMex.
Provided by kiwidutch
Categories Steak
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare grill for cooking.
- Thread onions onto skewers (or put in grill basket), then brush with 1/2 tablespoon oil and season with salt and pepper. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill onions, turning occasionally, until tender, 16 to 20 minutes. Transfer to a cutting board. When just cool enough to handle, cut onions into 1-inch pieces and toss with vinegar and 1/2 teaspoon salt.
- While onions are grilling, stir together lime juice and remaining teaspoon salt and 2 tablespoons oil in a shallow dish, then add steak and marinate at room temperature, turning once, 10 minutes.
- Pat steak dry, then rub with pepper. Grill steak on lightly oiled grill rack, turning once, 6 to 10 minutes total for medium-rare.
- Transfer to cutting board, then let stand 5 minutes before cutting diagonally into thin slices.
- While steak is standing, toast tortillas directly on grill rack, turning once, until puffed slightly and browned in spots, about 1 minute total.
- Serve steak, onions, cilantro,tomato, avocado and salsa all wrapped in tortillas.
Nutrition Facts : Calories 779.4, Fat 37.8, SaturatedFat 9.4, Cholesterol 89.2, Sodium 1279.8, Carbohydrate 59.7, Fiber 8.7, Sugar 5.3, Protein 50.2
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.
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.
SKIRT STEAK FAJITAS WITH PEPPERS AND ONIONS
Steps:
- Heat a plancha, large cast-iron skillet or cast-iron griddle pan over high heat.
- Toss together the steak, cumin, paprika, 3 tablespoons salt and 2 teaspoons pepper in a large bowl. Add the oil, red bell pepper, yellow bell pepper and onion and toss to coat.
- Cook the mixture, tossing occasionally, until the steak is done to medium and the vegetables are soft and tender, 9 to 13 minutes.
- Stir 1/4 cup of the cilantro into the mixture. Serve the mixture in the warm tortillas with queso fresco, pico de gallo, avocado and sour cream. Garnish with the remaining 1/4 cup cilantro.
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 .
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
More about "skirt steak fajitas with lime and black pepper recipes"
CHILI LIME STEAK FAJITAS - CAFE DELITES
From cafedelites.com
4.9/5 (20)Calories 429 per servingCategory Dinner
- Whisk marinade ingredients together to combine. Pour out half of the marinade into a shallow dish to marinade the steak for 30 minutes, if time allows. Alternatively, refrigerate for 2 hours or overnight. Remove from the refrigerator 30 minute prior to cooking.*Refrigerate the reserved untouched marinade to use later*
- Heat about one teaspoon of oil in a grill pan or cast iron skillet over medium-high heat and grill steak on each side until desired doneness (about 4 minutes each side for medium-rare, depending on thickness). Set aside and allow to rest for 5 minutes.
- Heat barbecue (or grill) on high heat. Remove steak from the marinade. Grill for 5-7 minutes per side, or until desired doneness is reached. Transfer to a plate and allow to rest for 5-10 minutes.
- Wipe pan or grill plates over with paper towel; drizzle (or brush) with another teaspoon of oil and fry peppers (capsicums) and onion strips. Add half of the reserved marinade, salt and pepper; continue cooking until done.
SKIRT STEAK FAJITAS WITH LIME AND BLACK PEPPER
From cookstr.com
Estimated Reading Time 2 mins
- Thread onions onto skewers (or put in grill basket), then brush with 1/2 tablespoon oil and season with salt and pepper. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill onions, turning occasionally, until tender, 16 to 20 minutes. Transfer to a cutting board. When just cool enough to handle, cut onions into 1-inch pieces and toss with vinegar and 1/2 teaspoon salt.
- While onions are grilling, stir together lime juice and remaining teaspoon salt and 2 tablespoons oil in a shallow dish, then add steak and marinate at room temperature, turning once, 10 minutes.
- Pat steak dry, then rub with pepper. Grill steak on lightly oiled grill rack, turning once, 6 to 10 minutes total for medium-rare. Transfer to cutting board, then let stand 5 minutes before cutting diagonally into thin slices.
EASY SKIRT STEAK FAJITAS RECIPE - THE GRACIOUS WIFE
From thegraciouswife.com
STEAK FAJITAS RECIPE (FOR FLANK OR SKIRT STEAK) - THE …
From theanthonykitchen.com
THE VERY BEST STEAK FAJITAS RECIPE | LITTLE SPICE JAR
From littlespicejar.com
SHEET-PAN SKIRT STEAK FAJITAS RECIPE - SERIOUS EATS
From seriouseats.com
4.5/5 (2)Total Time 3 hrs 40 minsCategory Dinner, Entree, MainsCalories 689 per serving
FLANK STEAK MARINADE - GIRL CARNIVORE
From girlcarnivore.com
SKIRT STEAK FAJITAS - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
DELICIOUS CHIPOTLE STEAK FAJITAS TO SATISFY YOUR CRAVINGS
From thebirdbbq.com
SHEET-PAN SKIRT STEAK FAJITAS RECIPE - EAST AFRICA CHEF
From eastafricachef.com
THE BEST JUICY SKIRT STEAK (PAN SEARED) - FIT FOODIE FINDS
From fitfoodiefinds.com
STEAK FAJITAS RECIPE | BON APPéTIT
From bonappetit.com
STEAK FAJITAS WITH FRESH LIME RECIPE | BON APPéTIT
From bonappetit.com
LUPE TORTILLA FAJITA RECIPE REVEALED: GET THE TASTE OF TEXAS
From blendofbites.com
STEAK FAJITAS RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
EASY FAJITA RECIPE WITH GRILLED MARINATED SKIRT STEAK - THE SPRUCE …
From thespruceeats.com
DELICIOUS AND JUICY CUBAN SKIRT STEAK RECIPE - THE BIRD BBQ
From thebirdbbq.com
SKIRT STEAK FAJITAS - BBQING WITH THE NOLANDS
From bbqingwiththenolands.com
STARCHEFS - RECIPE: STEAK FAJITAS | PITMASTER JOE ZAVALA
From starchefs.com
SKIRT STEAK MARINADE - FIT FOODIE FINDS
From fitfoodiefinds.com
BEST SKIRT STEAK FAJITAS WITH LIME AND BLACK PEPPER 822662 RECIPES
From alicerecipes.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #beef #mexican #easy #beginner-cook #dinner-party #meat #steaks
You'll also love