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    Sizzling Skirt Steak Fajitas

    clock-icon800 minutes
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    Pixicook editorial team

    A savory and flavorful fajita dish featuring skirt steak, bell peppers, and onions, served with hot tortillas and your favorite toppings.

    Ingredients for Sizzling Skirt Steak Fajitas

    units in
    USchevron
    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Soy Sauce

    cups

    Substitute chevron-down

    Lime Juice, freshly squeezed

    cups

    Substitute chevron-down

    Canola Oil

    cups

    Substitute chevron-down

    Brown Sugar

    cups

    Substitute chevron-down

    Chili Powder

    tablespoons

    Substitute chevron-down

    Garlic, finely minced

    cloves

    Substitute chevron-down

    Ground Cumin Seed

    teaspoons

    Substitute chevron-down

    Black Pepper

    teaspoons

    Substitute chevron-down

    Skirt Steak, cut crosswise into 5- to 6-inch pieces

    0 lb

    Substitute chevron-down

    Bell Pepper, stemmed, seeded, and cut into 0.5-inch-wide strips

    each

    Substitute chevron-down

    Yellow Bell Pepper, stemmed, seeded, and cut into 0.5-inch-wide strips

    each

    Substitute chevron-down

    Bell Pepper, stemmed, seeded, and cut into 0.5-inch-wide strips

    each

    Substitute chevron-down

    Onion, cut into 0.5-inch slices

    each

    Substitute chevron-down

    Flour Tortillas, hot

    each

    Substitute chevron-down

    Guacamole

    to taste

    Substitute chevron-down

    Pico De Gallo

    to taste

    Substitute chevron-down

    Sour Cream

    to taste

    Substitute chevron-down

    Shredded Cheese

    to taste

    Substitute chevron-down

    Salsa

    to taste

    Substitute chevron-down

    How to Make Sizzling Skirt Steak Fajitas

    1. Prepare the Marinade

    In a medium bowl, combine the soy sauce, lime juice, canola oil, brown sugar, chili powder, minced garlic, ground cumin, and black pepper. Whisk until the brown sugar is fully dissolved and the mixture is well-blended.

    2. Marinate the Steak

    Place the trimmed skirt steak pieces into a gallon-sized zipper-lock bag. Pour half of the marinade over the steak, seal the bag, and massage to coat every piece. Refrigerate for at least 3 hours, but no more than 10 hours.

    3. Marinate the Vegetables

    While the steak is marinating, toss the bell peppers and onion slices in the remaining marinade in a separate bowl. Cover and refrigerate until ready to cook.

    4. Prepare the Grill

    Light a chimney starter full of charcoal and let it heat until the coals are covered with gray ash. Arrange the coals on one side of the grill for two-zone cooking. Clean and oil the grilling grate to prevent sticking.

    5. Grill the Steak

    Remove the steak from the marinade and let any excess drip off. Place the steak on the hot side of the grill and cook for about 1 minute per side, flipping frequently, until it is well-charred and reaches an internal temperature of 115 to 120°F for medium-rare or 125 to 130°F for medium. Transfer to a plate and tent with foil to rest for 10 to 15 minutes.

    6. Cook the Vegetables

    While the steak is resting, preheat a cast iron skillet on the grill for about 2 minutes. Add the marinated vegetables to the skillet and cook, stirring occasionally, until tender and slightly charred, about 10 minutes.

    7. Slice the Steak

    After the steak has rested, slice it thinly against the grain to ensure tenderness.

    8. Combine and Serve

    Add the sliced steak and any accumulated juices back into the skillet with the vegetables, mixing to combine the flavors. Transfer to a serving platter and serve with hot tortillas, guacamole, pico de gallo, sour cream, shredded cheese, and salsa as desired.

    Variations

    Asian-Style Fajitas

    Marinate protein in soy sauce, ginger, garlic, and sesame oil. Serve with stir-fried bell peppers and onions, wrapped in lettuce leaves or over rice.

    Chicken Fajitas

    Substitute skirt steak with boneless chicken breast or thighs, adjusting cooking time as needed.

    Mediterranean Fajitas

    Season protein with oregano, garlic, and lemon zest. Serve with sautéed bell peppers, onions, and tzatziki sauce, wrapped in pita bread.

    Shrimp Fajitas

    Use peeled and deveined shrimp, adding to the skillet after vegetables have partially cooked.

    Vegetarian Fajitas

    Replace steak with portobello mushrooms, zucchini, eggplant, tofu, or tempeh for a hearty vegetable or protein-packed option.

    Pitfalls and tips

    Slice Against the Grain

    Cut the steak perpendicular to the muscle fibers for more tenderness.

    Choose the Right Cut

    Opt for a high-quality skirt steak from a reputable butcher for the best flavor and tenderness.

    Don’t Overcook the Steak

    Aim for medium-rare to medium, with an internal temperature of about 130°F before resting.

    Marinate for Flavor and Tenderness

    Marinate your skirt steak for at least 2 hours or overnight with fresh lime juice, cumin, and chili powder.

    Don't Crowd the Pan

    Cook in batches if necessary to prevent steaming and ensure proper searing.


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