Fajitas are one of the most social dinner entrees we know. Everybody sits around the table, assembling steak, vegetables, salsa, sour cream, guacamole, and cheese—everything or just a few, selectively—according to preference. Feel free to substitute flank, hanger, or flap for the skirt steak in this recipe. Chowhound
Prep Time10mins
Cook Time45mins
Marinating8hrs
Total Time55mins
Course: Main Course
Cuisine: Mexican
Keyword: beef, Fajitas, grill, Steak, Super Bowl
Author: Kim Laidaw - chowhound.com
Ingredients
1/2cupsoy or tamari sauce
1/4cuporange juice
1/4cuplime juice
1/4cupcanola oil
1Zest of 1 orange
1/4cup chopped fresh cilantro
4cloves garlic, minced
2tbspbrown sugar
1tbspchili powder
2teaspoonsground cumin
1 1/2pounds skirt steak
1red bell pepper, stemmed, seeded, and cut into strips
1green bell pepper, stemmed, seeded, and cut into strips
1large yellow onion, halved and sliced
12 - 16fresh flour tortillas, warmed
Pico de gallo, sour cream, guacamole, and shredded Jack cheese, for serving
Instructions
1-To make the marinade, combine all of the ingredients in a bowl and whisk together until combined. Reserve 1/4 cup of the marinade in an airtight container in the refrigerator. 2-Put the skirt steak in a large zipper-lock plastic bag and add the remaining marinade. Seal and shake the bag to make sure the meat is well coated. Place in a baking dish and refrigerate for 8 hours or up to overnight, turning the bag a few times.3-When ready to cook, in a bowl, toss the peppers and onion with the reserved 1/4 cup marinade. Remove the steaks from the marinade, letting the excess marinade drip off, and transfer the steaks to a large plate. Let come to room temperature while you prepare the grill.4-Prepare a charcoal grill for medium-high heat. Clean and oil the grill grate.5-Put a large cast iron frying pan on the grill and add the onions and peppers. Place the skirt steak on the other side of the grill.6-Cover the grill and cook, turning the steak occasionally, until nicely seared and cooked to medium-rare (about 115–120°F). Cook the vegetables, stirring occasionally, until tender. Transfer the steak to a cutting board, tent with foil, and rest. 7-Thinly slice the steak against the grain, then transfer it to the cast iron frying pan with the peppers and onions.Serve right away with warm tortillas, pico de gallo, sour cream, guacamole, and cheese.
Notes
Game plan: Make a batch of Pico de Gallo salsa before you begin.