Blazing-hot grilled skirt steak with caramelized peppers and onions, wrapped in warm tortillas with all the fixings.
Preparación
25 min
Cocción
12 min
Total
42 min
Porciones
4
Dificultad
Fácil
Ingredientes
Marinade
Fajitas
Instrucciones
Marinate the steak
Whisk together all marinade ingredients. Pour over the skirt steak in a shallow dish or zip-lock bag. Marinate for 1-4 hours in the fridge, flipping once halfway through.
Prep the vegetables
Toss sliced peppers and onions with a tablespoon of olive oil and a pinch of salt. Thread onto skewers or use a grill basket for easy handling.
Grill the vegetables
Grill peppers and onions over medium-high heat for 4-5 minutes per side until charred and slightly softened. Remove and keep warm in foil.
Sear the steak
Remove steak from marinade and pat dry. Grill over the highest heat possible for 3-4 minutes per side for medium-rare. Skirt steak should be cooked hot and fast.
Consejo del chef: Skirt steak goes from perfect to overcooked very quickly. Pull it at 130°F — it will carry over to 135°F while resting.
Slice against the grain
Rest the steak for 5 minutes, then slice thin against the grain at a 45-degree angle. This is critical for tenderness with skirt steak.
Serve
Warm tortillas on the grill for 15 seconds per side. Pile steak and charred vegetables onto a platter. Garnish with cilantro and lime wedges.
Sugerencias para servir
Socio afiliado Pit Boss Grills
Pit Boss Grills
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