Charcoal-Infused Skirt Steak Fajitas
Unlock the savory flavors of this Charcoal-Infused Skirt Steak, marinated to perfection and ideal for creating delicious fajitas. The unique cooking technique of placing the steaks directly onto hot coals not only yields a mouthwatering charred flavor but also allows the meat to absorb that natural smoke for an extraordinary taste experience. Use a blow dryer to clean off ash from the coals, ensuring a perfect sear for each steak. If you're not ready to go the coals route, fear not—you can also achieve fantastic results with a hot cast iron skillet or a quick pan-fry in olive oil. This recipe emphasizes the importance of slicing the steak against the grain, enhancing tenderness and flavor in every bite. As an added bonus, the marinade works wonderfully on any cut of meat, giving you flexibility for family dinners or gatherings.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Olive Oil
1/2 cup (none)
Soy Sauce
1/3 cup (none)
Scallions
4 (washed and cut in half)
Garlic Cloves
2 large (none)
Lime Juice
1/4 cup (freshly squeezed)
Red Pepper Flakes
1/2 teaspoon (none)
Ground Cumin
1/2 teaspoon (none)
Dark Brown Sugar
3 tablespoons (none)
Skirt Steaks (inside cut)
2 lbs (cut into 3 equal pieces)
Instructions
1
In a blender, combine olive oil, soy sauce, scallions, garlic, lime juice, red pepper flakes, ground cumin, and dark brown sugar. Blend until pureed and well incorporated.
2
Transfer the marinade into a large, heavy-duty zip-top bag. Add the skirt steak pieces, ensuring that they are evenly coated. Seal the bag, removing as much air as possible, and refrigerate for at least 1 hour to allow the flavors to penetrate the meat.
3
Once marinated, remove the steak from the bag and gently pat dry with paper towels—this will help achieve a better sear.
4
Prepare your charcoal grill by lighting natural chunk charcoal and heating it until it is covered with grey ash. Use a blow dryer to blow away any excess ash, ensuring a clean grill surface.
5
Place the marinated steaks directly onto the hot coals, cooking for about 1 minute on each side. Watch for flare-ups and adjust as necessary.
6
After cooking, bundle the steaks in a double layer of aluminum foil and let them rest for 15 minutes. This step allows the juices to redistribute, enhancing flavor and tenderness.
7
Once rested, remove the meat from the foil (reserve the juices) and slice it thinly against the grain to maximize tenderness.
8
Return the sliced steak to the foil pouch, toss with the reserved juices to keep it moist and flavorful.
9
Serve with grilled peppers and onions, and enjoy your flavorful fajitas!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Charcoal-Infused Skirt Steak Fajitas?
They are savory fajitas made from skirt steak that has been marinated and cooked directly on hot charcoal for a unique smoky flavor.
What is the unique cooking technique used in this recipe?
The unique technique involves placing the marinated steaks directly onto hot, glowing charcoal to absorb natural smoke and achieve a perfect char.
How long should the skirt steak be marinated?
The steak should be refrigerated in the marinade for at least 1 hour to allow the flavors to fully penetrate the meat.
What ingredients are used in the fajita marinade?
The marinade consists of olive oil, soy sauce, scallions, garlic, lime juice, red pepper flakes, ground cumin, and dark brown sugar.
Why should I use a blow dryer on the charcoal?
A blow dryer is used to blow away any excess grey ash from the coals to ensure a clean surface for searing the meat.
Can I make these fajitas without a charcoal grill?
Yes, you can achieve great results using a hot cast iron skillet or by pan-frying the steak in olive oil if you do not want to cook on coals.
How do I prepare the charcoal for cooking?
Light natural chunk charcoal and heat it until it is covered with grey ash before cleaning it with a blow dryer.
How long does the steak need to cook on the coals?
The marinated steaks should be cooked for approximately 1 minute on each side directly on the hot coals.
Why is it important to pat the steak dry before grilling?
Patting the steak dry with paper towels removes excess moisture, which helps achieve a better sear on the meat.
How should the skirt steak be sliced?
The steak should be sliced thinly against the grain to maximize tenderness and enhance the overall flavor.
What is the purpose of resting the meat in aluminum foil?
Resting the meat for 15 minutes in foil allows the juices to redistribute, ensuring the steak remains moist and flavorful.
What should I do with the juices left in the foil pouch?
You should reserve the juices and toss the sliced steak back into them to keep the meat moist and extra savory.
Can the marinade be used on other types of meat?
Yes, the marinade is versatile and works wonderfully on many different cuts of meat beyond skirt steak.
What are the recommended toppings for these fajitas?
It is recommended to serve the sliced steak with grilled peppers and onions for a classic fajita experience.
How many garlic cloves are required for the marinade?
The recipe calls for 2 large garlic cloves to be blended into the marinade.
Is lime juice necessary for this recipe?
Yes, 1/4 cup of freshly squeezed lime juice adds essential acidity and brightness to the marinade.
What kind of charcoal is best for this cooking method?
Natural chunk charcoal is best for this method as it provides a clean, natural smoke flavor.
How should the scallions be prepared for the blender?
The scallions should be washed and cut in half before being added to the blender with other marinade ingredients.
Which cut of skirt steak is specified in the recipe?
The recipe specifies using the inside cut of the skirt steak.
How much skirt steak is needed for this recipe?
You will need 2 lbs of skirt steak, which should be cut into 3 equal pieces for easier handling.
Does the marinade contain any sweeteners?
Yes, the marinade uses 3 tablespoons of dark brown sugar to balance the savory and acidic components.
Is this recipe spicy?
The recipe includes 1/2 teaspoon of red pepper flakes, which adds a mild kick, but it is not excessively spicy.
How do I handle flare-ups during coal cooking?
You should watch the steaks closely while they are on the coals and adjust their position as necessary to manage flare-ups.
Can I use a blender for the marinade?
Yes, you should combine all marinade ingredients in a blender and puree them until they are well incorporated.
What does slicing against the grain mean?
Slicing against the grain means cutting perpendicular to the direction of the muscle fibers, which makes the meat easier to chew.
How do I ensure the steak stays tender?
Slicing against the grain and allowing the meat to rest in foil for 15 minutes are the key steps for ensuring tenderness.
Should I remove the air from the marinating bag?
Yes, you should remove as much air as possible from the zip-top bag before sealing to ensure the steak is fully coated.
What spices are used in the steak marinade?
The marinade includes ground cumin and red pepper flakes for a well-rounded spice profile.
Into how many pieces should the skirt steak be cut?
The 2 lbs of skirt steak should be cut into 3 equal pieces before marinating.
Is this a high protein meal?
Yes, the use of 2 lbs of skirt steak makes this recipe a high-protein dinner option.