800 minutes
A savory and flavorful fajita dish featuring skirt steak, bell peppers, and onions, served with hot tortillas and your favorite toppings.
cups
Lime Juice, freshly squeezed
cups
cups
cups
tablespoons
Garlic, finely minced
cloves
Ground Cumin Seed
teaspoons
teaspoons
Skirt Steak, cut crosswise into 5- to 6-inch pieces
0 lb
Bell Pepper, stemmed, seeded, and cut into 0.5-inch-wide strips
each
Yellow Bell Pepper, stemmed, seeded, and cut into 0.5-inch-wide strips
each
Bell Pepper, stemmed, seeded, and cut into 0.5-inch-wide strips
each
Onion, cut into 0.5-inch slices
each
Flour Tortillas, hot
each
Guacamole
to taste
Pico De Gallo
to taste
to taste
Shredded Cheese
to taste
Salsa
to taste
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.
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.
Substitute skirt steak with boneless chicken breast or thighs, adjusting cooking time as needed.
Season protein with oregano, garlic, and lemon zest. Serve with sautéed bell peppers, onions, and tzatziki sauce, wrapped in pita bread.
Use peeled and deveined shrimp, adding to the skillet after vegetables have partially cooked.
Replace steak with portobello mushrooms, zucchini, eggplant, tofu, or tempeh for a hearty vegetable or protein-packed option.
Cut the steak perpendicular to the muscle fibers for more tenderness.
Opt for a high-quality skirt steak from a reputable butcher for the best flavor and tenderness.
Aim for medium-rare to medium, with an internal temperature of about 130°F before resting.
Marinate your skirt steak for at least 2 hours or overnight with fresh lime juice, cumin, and chili powder.
Cook in batches if necessary to prevent steaming and ensure proper searing.
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