Name: Grilled Skirt Steak Fajitas
Yield: 8-12 (1 each)

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Recipes

Grilled Skirt Steak Fajitas

Savor juicy grilled skirt steak fajitas with colorful peppers and onions—an easy, flavorful Tex-Mex meal perfect for weeknight dinners

Prep:

15 minutes plus 1 hour marinade

Cook:

12 minutes

8-12 (1 each)

Easy

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Steak and fajita vegetables cooking over the open flame of a grill

Ingredients

1 ½ pounds outside-cut skirt steak

½ cup olive oil

¼ cup lime juice

¼ cup tamari soy sauce (no wheat) - omit for SCD

½ teaspoon Ancho chile powder

½ teaspoon ground cumin

2 tablespoons avocado oil

1 red bell pepper, stemmed and seeded, then sliced lengthwise

1 green bell pepper stemmed and seeded, then sliced lengthwise

½ large yellow onion, sliced lengthwise ¼-inch-thick

Freshly ground black pepper

12 warm grain-free tortillas, or other tortilla replacement like iceberg lettuce - see related recipes

680 g outside-cut skirt steak

120 ml olive oil

60 ml lime juice

60 ml tamari soy sauce (no wheat) - omit for SCD

½ teaspoon (2.5 ml) Ancho chile powder

½ teaspoon (2.5 ml) ground cumin

2 tablespoons (30 ml) avocado oil

1 red bell pepper, stemmed and seeded, then sliced lengthwise

1 green bell pepper stemmed and seeded, then sliced lengthwise

½ large yellow onion, sliced lengthwise 6mm-thick

Freshly ground black pepper

12 warm grain-free tortillas, or other tortilla replacement like iceberg lettuce - see related recipes

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Dietary Therapies

Dietary Requirements

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Cuisine

Kosher

Hispanic / Latin

Disease state

Recipe PDF

Instructions

*You will need a perforated grill pan or grill sheet for the vegetables

Cut the skirt steak into 3 equal size pieces and place in a gallon-sized resealable bag with sliced onion and peppers.
Combine the olive oil, lime juice, soy sauce, Chile powder and cumin in a bowl. Pour the marinade into the bag with the steaks and the vegetables. Seal the bag and press out all the air, making sure all sides of the steaks are evenly coated. Refrigerate for 60 minutes.
Prepare the grill, I cook this dish over a base of charcoal and top the charcoal with Mesquite wood chunks. Place the steak to one side of the grill and the perforated pan on the other. Place the drained vegetables into the grill pan and grill over the high heat side for 5-6 minutes. The steak will cook quickly so only about 2-3 minutes per side do not overcook. Same for the vegetables they should have a slight char and the onion should be waxy and soft.
Remove the steak to a cutting board and slice each steak in half with the grain. Now turn the steaks 90 degrees and slice against the grain into 1/4-inch (6mm) strips. When the peppers and onions are almost finished cooking, add the steak to the hot skillet for a final sizzle and season with salt and pepper. Serve with the tortillas and any toppings you wish.

5. Serving suggestions: guacamole, pico de gallo, sour cream, shredded iceberg lettuce, pickled jalapenos