Pomegranate-Glazed Skirt Steak Fajitas with Charred Veggies
Elevate your taco night with these Pomegranate-Glazed Skirt Steak Fajitas! This stunning recipe features marinated skirt steak, perfectly grilled to a medium-rare, then glazed with a rich pomegranate sauce. Pair it with charred onions and bell peppers for a burst of flavor. Wrapped in warm tortillas and complemented by fresh salsa, creamy avocado, and melty cheese, these fajitas are perfect for any gathering. Ideal for impressing guests or treating your family to a delightful dinner, each bite offers a sweet, savory, and smoky taste that will have everyone coming back for more!
4-6 servings
Servings
N/A
Calories
19
Ingredients
Ingredients
garlic cloves, grated
2 (Grated)
chili powder
2 tablespoons (N/A)
kosher salt
1 tablespoon (N/A)
brown sugar
1 tablespoon (N/A)
ground cumin
1 teaspoon (N/A)
skirt steaks
1.5 lbs (Cut into pieces that will fit on the grill)
pomegranate juice
1/4 cup (N/A)
brown sugar
1/4 cup (N/A)
balsamic vinegar
3 tablespoons (N/A)
mustard
1 tablespoon (N/A)
cornstarch
1 teaspoon (N/A)
kosher salt
1/2 teaspoon (N/A)
Spanish onion, sliced root to tip
1 large (Sliced root to tip)
red bell pepper, seeded and sliced
1 (Seeded and sliced)
yellow bell pepper, seeded and sliced
1 (Seeded and sliced)
flour tortillas
8 (6-inch) (Warmed (recommended: Trader Joe's))
fresh salsa
to taste (N/A)
avocado, sliced
1 (Sliced)
grated Monterey Jack or Cotija cheese
to taste (N/A)
Instructions
1
Prepare the spice rub by combining grated garlic, chili powder, kosher salt, brown sugar, and ground cumin in a small bowl. Mix until well combined.
2
Rub the spice mixture thoroughly over the skirt steak, ensuring all surfaces are covered. Allow the steak to marinate for 25 to 30 minutes in a dish or sealable bag.
3
While the steak marinates, make the pomegranate glaze by whisking together pomegranate juice, brown sugar, balsamic vinegar, mustard, cornstarch, and kosher salt in a small saucepan. Bring the mixture to a gentle boil over medium heat, then simmer for about 1 minute until thickened. Remove from heat and set aside.
4
Preheat a grill pan over high heat. Once hot, add the skirt steak along with the sliced onion and bell peppers. If there isn't enough space, cook the steak first before adding the vegetables.
5
Cook the steak for 3 to 4 minutes on each side for medium-rare doneness. As the steak rests for 5 minutes, allow the vegetables to continue cooking on the grill until they are softened and slightly charred, about 10 minutes total.
6
After resting, slice the steak against the grain into thin strips. Serve the sliced steak, charred vegetables, and warm tortillas together on a platter.
7
Accompany with fresh salsa, sliced avocado, and grated Monterey Jack or Cotija cheese. Drizzle the pomegranate glaze over the fajitas just before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this fajita recipe?
The main protein used in this recipe is 1.5 lbs of skirt steak, cut into pieces to fit the grill.
How long should the skirt steak be marinated?
The steak should be marinated in the spice rub for approximately 25 to 30 minutes before cooking.
What ingredients are used in the dry spice rub?
The spice rub consists of grated garlic, chili powder, kosher salt, brown sugar, and ground cumin.
How do I make the pomegranate glaze?
Whisk together pomegranate juice, brown sugar, balsamic vinegar, mustard, cornstarch, and salt in a saucepan, then simmer for 1 minute until thickened.
What is the recommended cooking temperature for the grill pan?
The grill pan should be preheated over high heat to ensure a proper sear and char.
How long do I cook the skirt steak for medium-rare?
Cook the steak for 3 to 4 minutes on each side to reach a medium-rare level of doneness.
How should the vegetables be prepared and cooked?
Slice the Spanish onion root to tip and seed/slice the bell peppers, then grill them for about 10 minutes until softened and charred.
Why is it important to rest the steak?
Resting the steak for 5 minutes after cooking allows the juices to redistribute, ensuring a more tender and flavorful result.
What is the best way to slice the steak for fajitas?
After resting, the steak should be sliced against the grain into thin strips for maximum tenderness.
What types of cheese are suggested for these fajitas?
The recipe suggests using either grated Monterey Jack or Cotija cheese.
What kind of tortillas are recommended?
The recipe recommends using eight 6-inch flour tortillas, specifically suggesting the brand Trader Joe's.
When should the pomegranate glaze be applied?
The pomegranate glaze should be drizzled over the fajitas just before serving.
How many servings does this recipe provide?
This recipe is designed to serve between 4 and 6 people.
What vegetables are included in the recipe?
The recipe includes one large Spanish onion, one red bell pepper, and one yellow bell pepper.
What does the pomegranate glaze taste like?
The glaze offers a sweet and savory flavor profile that complements the smoky, charred taste of the steak and veggies.
Is there a thickening agent in the glaze?
Yes, one teaspoon of cornstarch is used to help thicken the pomegranate glaze during the simmering process.
What type of vinegar is used for the glaze?
Three tablespoons of balsamic vinegar are used to add acidity and depth to the glaze.
Can I cook the steak and vegetables at the same time?
Yes, if there is enough space on your grill pan, you can cook them together; otherwise, cook the steak first.
How many ingredients in total are required?
There are 19 specific ingredients listed for this recipe, including the main components and toppings.
How should the garlic be prepared for the rub?
The two garlic cloves should be grated before being mixed with the other dry spices.
What toppings are suggested for serving?
Suggested toppings include fresh salsa, sliced avocado, and grated cheese.
What kind of onion is specified?
One large Spanish onion is specified, which should be sliced from root to tip.
Is brown sugar used in both the rub and the glaze?
Yes, brown sugar is used in both the steak rub and the pomegranate glaze for sweetness and caramelization.
What kind of salt is recommended?
The recipe specifically calls for kosher salt in both the spice rub and the glaze.
How many bell peppers are needed?
The recipe requires two bell peppers: one red and one yellow.
What is the primary flavor of the spice rub?
The spice rub features a blend of chili powder and ground cumin for a classic Mexican flavor profile.
Does the glaze require a long cooking time?
No, the glaze only needs to be brought to a gentle boil and then simmered for about 1 minute.
Can I use a different cut of beef?
While this recipe specifies skirt steak, you could potentially substitute with flank steak, though cooking times may vary.
What are the tags associated with this recipe?
The recipe is tagged with terms like fajitas, steak, grilling, Mexican cuisine, and family dinner.
Is this recipe suitable for a dinner party?
Yes, the description highlights it as ideal for impressing guests or treating family to a delightful dinner.