Charcoal-Grilled Skirt Steak Fajitas
Experience the incredible flavors of grilled skirt steak, a cut renowned for its tenderness and beefy richness, transformed into a mouthwatering fajitas dish. This recipe, inspired by Alton Brown, employs a unique technique of searing directly on hot charcoal, enhancing the meat's natural flavors with a quick char. Marinated in a zesty blend of olive oil, soy sauce, lime juice, and spices, the steak is perfect for wrapping in warm tortillas alongside grilled onions and peppers. The use of a blow dryer to clean the coals is a quirky yet effective method to achieve that perfect sear. Gather your ingredients, fire up the grill, and prepare for a delightful culinary experience that will impress family and friends alike!
4
Servings
550
Calories
9
Ingredients
Ingredients
Olive Oil
1/2 cup (none)
Soy Sauce
1/3 cup (none)
Scallions
4 (washed and cut in half)
Garlic
2 cloves (none)
Lime Juice
1/4 cup (freshly squeezed)
Red Pepper Flakes
1/2 teaspoon (none)
Ground Cumin
1/2 teaspoon (none)
Dark Brown Sugar or Mexican Brown Sugar
3 tablespoons (none)
Inside Skirt Steaks
2 lbs (cut into 3 equal pieces)
Instructions
1
Prepare your charcoal grill by lighting natural lump charcoal and allowing it to burn until it is covered with a layer of grey ash, indicating high heat.
2
In a high-speed blender, combine the olive oil, soy sauce, scallions, garlic, lime juice, red pepper flakes, ground cumin, and dark brown sugar. Blend until smooth to create a vibrant marinade.
3
In a large heavy-duty zip-top bag, place the skirt steak pieces and pour the marinade over them. Seal the bag tightly, removing as much air as possible to ensure the meat is fully coated in the marinade.
4
Refrigerate the marinating steak for 1 hour to allow the flavors to penetrate the meat.
5
After marinating, remove the steak from the bag and pat it dry with paper towels to ensure a good sear.
6
Using a blow dryer, gently blow the charcoal clean of any ash to prepare for grilling.
7
Once the coals are clean, carefully place the marinated skirt steaks directly onto the hot charcoal. Grill each side for about 1 minute, or until a crust forms and the steak is cooked to your desired level of doneness.
8
Remove the cooked steaks from the coals and place them on a double layer of aluminum foil. Wrap the foil tightly around the meat and let it rest for 15 minutes to allow the juices to redistribute.
9
Unwrap the steak and place it on a cutting board. Reserve any juices collected in the foil.
10
Slice the steak thinly against the grain for optimal tenderness.
11
Return the sliced steak to the foil pouch and drizzle with reserved juices for added flavor.
12
Serve immediately with grilled peppers and onions, wrapped in warm tortillas for a delicious fajita experience.
Nutrition Information
37.5
Fat
15
Carbs
45
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Charcoal-Grilled Skirt Steak Fajitas?
These are fajitas featuring skirt steak that is marinated and then seared directly on hot lump charcoal for a smoky, charred flavor.
What cut of beef is recommended for this recipe?
Inside skirt steak is recommended, specifically 2 lbs cut into three equal pieces.
Who inspired the direct-charcoal cooking technique for this recipe?
The technique is inspired by Alton Brown's method of searing meat directly on coals.
What are the main ingredients in the fajita marinade?
The marinade consists of olive oil, soy sauce, scallions, garlic, lime juice, red pepper flakes, cumin, and dark brown sugar.
How long should I marinate the skirt steak?
The steak should be refrigerated in the marinade for 1 hour.
Should the marinade be blended?
Yes, all marinade ingredients should be combined in a high-speed blender and processed until smooth.
What type of charcoal is best for these fajitas?
Natural lump charcoal is best because it burns hot and produces a clean flavor.
How do I know when the charcoal is ready?
The charcoal is ready when it is covered with a layer of grey ash, indicating high heat.
Why do I need a blow dryer for this recipe?
A blow dryer is used to gently blow ash off the hot coals to ensure the meat sears on a clean surface.
Do I really put the meat directly on the coals?
Yes, once the coals are cleaned of ash, the marinated steaks are placed directly onto the hot charcoal.
How long does it take to cook the steak on the coals?
It takes approximately 1 minute per side, or until a crust forms and your desired doneness is reached.
What should I do after taking the steak off the grill?
Wrap the steaks tightly in a double layer of aluminum foil immediately after removing them from the heat.
How long should the steak rest in the foil?
The steak should rest for 15 minutes to allow the juices to redistribute.
How should the skirt steak be sliced?
The steak should be sliced thinly against the grain for maximum tenderness.
What do I do with the juices trapped in the foil?
Reserve the juices and drizzle them back over the sliced steak for extra flavor.
How many people does this recipe serve?
This recipe serves 4 people.
What is the calorie count per serving?
Each serving contains approximately 550 calories.
How much protein is in these fajitas?
There are 45 grams of protein per serving.
What is the fat content of this dish?
The dish contains 37.5 grams of fat per serving.
What are the total carbohydrates per serving?
There are 15 grams of carbohydrates per serving.
What should I serve with the steak?
Serve the sliced steak with grilled peppers and onions wrapped in warm tortillas.
Can I use Mexican brown sugar?
Yes, you can use either standard dark brown sugar or Mexican brown sugar (piloncillo).
How many scallions are needed?
The recipe calls for 4 scallions, washed and cut in half.
How much soy sauce is in the marinade?
The marinade uses 1/3 cup of soy sauce.
Is fresh lime juice necessary?
Yes, the recipe specifies 1/4 cup of freshly squeezed lime juice for the best flavor.
What spices provide the heat in this recipe?
Red pepper flakes provide a bit of heat, while ground cumin adds an earthy depth.
What is the preparation for the garlic?
You need 2 cloves of garlic; since they are blended into the marinade, no specific pre-chopping is required.
Why must I pat the steak dry before grilling?
Patting the steak dry with paper towels ensures a better sear and prevents the meat from steaming.
What tags are associated with this recipe?
Tags include grilled fajitas, charcoal cooking, steak marinade, and Mexican cuisine.
Is this considered an easy dinner?
Yes, it is tagged as an easy dinner despite the unique grilling technique.