Grilled Skirt Steak Fajitas with Chili-Lime Marinade
Experience authentic Mexican flavors with a modern twist in this Grilled Skirt Steak Fajitas recipe. Tenderized skirt steak is marinated in a zesty blend of soy sauce, fresh lime juice, and a hint of sweetness, ensuring your fajitas are bursting with flavor. This easy-to-follow method, inspired by traditional Mexican families, utilizes hot charcoal for a unique smoky taste and a blow dryer to keep your cooking area clean! Customize your fajitas with your favorite grilled vegetables and toppings for a complete meal that serves 4. Enjoy a delicious taste of home with every bite, ideal for family dinners or gatherings with friends.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
skirt steak
2 lbs (tenderized)
olive oil
1/2 cup (none)
soy sauce
1/3 cup (none)
large onion
1 (quartered)
garlic cloves
4 (minced)
limes
2 (juiced (reserve flesh and rind))
dried guajillo chili
1 (torn into pieces (or use chipotle from adobo))
ground cumin
1/2 teaspoon (none)
dark brown sugar
2 tablespoons (packed)
salt
1/2 teaspoon (none)
tomatoes
to taste (quartered (optional))
vegetable mix (onion, mushrooms, summer squash, zucchini, bell pepper)
to taste (quartered (optional))
crema
to taste (optional)
sour cream
to taste (optional)
grated cheese
to taste (optional)
pico de gallo
to taste (optional)
salsa
to taste (optional)
Instructions
1
In a blender, combine olive oil, soy sauce, quartered onion, minced garlic, lime juice, dried guajillo or chipotle chili, ground cumin, salt, and dark brown sugar. Blend until the mixture is smooth and homogenous.
2
Place the skirt steaks in a gallon-sized Ziploc bag. Pour the marinade over the steak, using the reserved lime halves from juicing for added flavor.
3
Seal the bag tightly, removing as much air as possible. Refrigerate and allow the steak to marinate for at least 1 hour; for best results, marinate overnight.
4
Remove the steak from the marinade and pat it dry with paper towels. Discard the marinade.
5
Prepare the charcoal grill by lighting natural charcoal until it is gray and ashen. If needed, cut the steak into smaller pieces to fit comfortably on the coals.
6
Using a blow dryer, carefully remove any ash from the surface of the coals to ensure an even cooking temperature.
7
Lay the marinated steak directly on the hot coals. Grill for 1 minute on each side for maximum char and flavor. If using a standard grill, cook for about 3 minutes on each side over high heat.
8
After grilling, wrap the steak tightly in double-layered aluminum foil to trap the heat, allowing it to rest for 15 minutes.
9
While the steak is resting, place a cast iron skillet directly on the coals to heat up. Add olive oil and your choice of vegetables. Stir occasionally until they reach your desired level of doneness.
10
Carefully unwrap the steak and slice it thinly against the grain. Brush off any residual ash.
11
Return the sliced steak to the foil pouch and drizzle with any reserved juices.
12
To warm your tortillas, wrap them in a double layer of foil and place them near the coals to heat through.
13
Assemble your fajitas by laying the skirt steak and grilled vegetables inside the warm tortillas. Add toppings like crema, sour cream, cheese, pico de gallo, or salsa to taste.
14
Enjoy your delicious grilled skirt steak fajitas!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the best way to marinate the steak for fajitas?
Combine olive oil, soy sauce, onion, garlic, lime juice, chili, cumin, salt, and brown sugar in a blender, then pour over the steak in a sealed bag.
How long should I marinate the skirt steak?
Marinate the steak for at least 1 hour, though for the best results, it is recommended to marinate it overnight.
What ingredients are in the chili-lime marinade?
The marinade includes olive oil, soy sauce, quartered onion, minced garlic, lime juice, dried guajillo or chipotle chili, ground cumin, salt, and dark brown sugar.
Why do I need a blow dryer for this recipe?
A blow dryer is used to carefully remove any loose ash from the surface of the hot charcoal to ensure a clean cooking surface for the steak.
Can I cook these fajitas on a standard grill?
Yes, if using a standard grill instead of direct coal cooking, cook the steak for about 3 minutes on each side over high heat.
How long do I cook the steak directly on the coals?
Grill the marinated steak directly on the hot coals for 1 minute on each side to achieve maximum char and flavor.
Why should I wrap the steak in foil after grilling?
Wrapping the steak in a double layer of aluminum foil traps the heat and allows the meat to rest, ensuring it stays juicy and tender.
How long does the steak need to rest?
Allow the steak to rest inside the foil pouch for 15 minutes before slicing.
What is the correct way to slice skirt steak for fajitas?
Carefully unwrap the steak and slice it thinly against the grain to ensure the pieces are tender and easy to eat.
How do I prepare the vegetables for the fajitas?
Place a cast iron skillet directly on the coals, add olive oil and your choice of vegetables, and stir occasionally until they reach your desired doneness.
How do I warm the tortillas?
Wrap the tortillas in a double layer of foil and place them near the coals while the steak rests to heat them through.
What kind of steak is used in this recipe?
This recipe calls for 2 lbs of tenderized skirt steak.
What should I do with the lime halves after juicing?
Place the reserved lime halves directly into the marinade bag with the steak for added citrus flavor.
Is it necessary to pat the steak dry before grilling?
Yes, remove the steak from the marinade and pat it dry with paper towels to ensure it chars properly on the grill.
Can I use chipotle instead of guajillo chili?
Yes, you can use either a dried guajillo chili or a chipotle from adobo depending on your preference.
What toppings are recommended for these fajitas?
Common toppings include crema, sour cream, grated cheese, pico de gallo, and salsa.
How many people does this recipe serve?
This Grilled Skirt Steak Fajitas recipe is designed to serve 4 people.
What kind of charcoal should I use?
Use natural charcoal and light it until it is gray and ashen before cooking the meat.
Should I discard the marinade after use?
Yes, always discard the marinade after removing the raw steak for food safety.
What vegetables work best with this recipe?
A mix of onions, mushrooms, summer squash, zucchini, and bell peppers is recommended.
How much dark brown sugar is needed for the marinade?
The recipe requires 2 tablespoons of packed dark brown sugar.
Can I use a regular onion in the marinade?
The recipe calls for one large onion, quartered, to be blended into the marinade mixture.
What do I do with the steak juices in the foil?
After slicing the steak, return it to the foil pouch and drizzle it with any reserved juices for extra moisture.
How much soy sauce is used?
The marinade uses 1/3 cup of soy sauce to provide a savory, salty flavor profile.
Do I need to clean the steak after grilling it on coals?
Yes, after slicing the steak, you should brush off any residual ash that may have stuck to the meat.
Can I add tomatoes to the grilled mix?
Yes, quartered tomatoes are an optional addition that can be grilled along with the other vegetables.
How many garlic cloves are required?
The recipe calls for 4 minced garlic cloves.
What is the flavor profile of this dish?
It features authentic Mexican flavors with a zesty, smoky, and slightly sweet chili-lime profile.
How much olive oil is needed for the marinade?
You will need 1/2 cup of olive oil for the marinade mixture.
Is the steak grilled in pieces or whole?
You can grill the steak whole or cut it into smaller pieces to fit comfortably on the coals if necessary.