Tuesday, May 13, 2014

Skirt Steak Fajita Recipe + Weekly Dinner Menu.

I'm not really sure why I haven't attempted to make steak fajitas before...steak is pretty much my favorite food group, after pickles. Not only were these amazing, but they were so colorful, too! 


Skirt Steak Fajitas
Recipe and photo found here

For the marinade:
1/3 c. soy sauce
1/3 c. fresh squeezed lime juice
1/3 c. canola oil
3 cloves of garlic, minced
2 T. brown sugar
1 t. cumin
1 t. chile powder

Other ingredients:
about 2 lb. skirt steak 
2-3 bell peppers, ends trimmed, cored and seeded, cut into a couple large pieces
1 large white onion, peeled and cut into 1/2-3/4-inch slices (keep the slices intact)
18 6-inch flour tortillas
lime wedges 
toppings of your choice such as, cilantro, salsa, cheese, sour cream  & avocados or guacamole

 Get the marinade prepared: Whisk together the marinade ingredients in a small bowl. Reserve about 1/3 cup of marinade for the vegetables. Place the steak in a gallon-sized ziplock bag. Add the remaining marinade. Seal the bag, pressing out any excess air, massage the marinade into the meat a bit. Refrigerate anywhere from 3-10 hours. 

 After meat has finished marinating, remove steak from marinade and wipe off excess marinade with paper towel. (I also cut the steak into a couple of more manageable sized pieces, for easier turning on the grill). brush the vegetables with reserved marinade. Heat your grill to high. Scrape the grill grate clean and oil the grate. Add the steak to the super hot grill and grill, covered about 2 1/2 minutes per side (for medium/medium-rare), or until steak reaches desired doneness. Remove steak to a clean plate and cover with foil & let rest for 10-15 minutes. 

Add the peppers and onions to the grill and grill, turning occasionally until cooked, peppers should take about 5 minutes and onions will take about 10. Remove from grill. Briefly add the tortillas to the grill, a couple at a time and grill until warmed and lightly charred around the edges. Wrap the tortillas in foil to keep warm.

 Thinly slice the steak, against the grain. Slice the onions in half and separate the rings. Slice the peppers. Serve with the tortillas, lime wedges and toppings of your choice.

Detailed step by step on how to select and trim skirt steak here

_________________________________________________________

On the menu for this week....






post signature

15 comments :

  1. Your menu looks so delicious! I liked that fajita recipe a lot!

    ReplyDelete
  2. Can I come to your house this week for dinner?! So glad you posted the fajitas, I was drooling over your pic on IG, might have to make those tomorrow night. ; )

    ReplyDelete
  3. Definitely adding this to the menu!! Yum!!

    ReplyDelete
  4. looks so yum. I always make chicken fajitas, but I think I need to try steak!

    ReplyDelete
  5. yummmm! we have steak in the freezer i should make this soon! xo jillian - cornflake dreams

    ReplyDelete
  6. It's been way too long since I've made fajitas too, and they are seriously delicious.

    ReplyDelete
  7. Definitely had your dinner tonight last night. Mexican two nights in a row = awesome.

    ReplyDelete
  8. Look like you're having a Mexican themed week! Looks delicious!

    Paige
    tomatoesforcucumbers.com

    ReplyDelete
  9. I've never made fajitas either and they're one of my favorite foods. They just always seemed complicated. These look delish!

    ReplyDelete
  10. Oh my goodness, I'm at my desk drooling over these photos! I could eat mexican food every day of the week, no doubt!

    ReplyDelete
  11. This looks delicious! How many servings does the recipe make?

    ReplyDelete
  12. Can you make these in the oven as well?

    ReplyDelete
  13. Can you make these in the oven as well?

    ReplyDelete
  14. This recipe for fajitas is hands down our fav! Perfection just follow the recipe

    ReplyDelete