Cumin Rubbed Skirt Steak Fajitas Recipes

SKIRT STEAK FAJITAS

Steps:

• Cut the skirt steak into 3 equal size pieces and place in a gallon-sized resealable bag.
• Combine the olive oil, lime juice, soy sauce, salt, chile powder and cumin in a bowl. Reserve about 1/4 cup marinade in a squeeze bottle for later use, then pour the rest into the bag with the steaks. Seal the bag and press out all the air, making sure all sides of the steaks are evenly coated. Refrigerate for at least 30 minutes.
• Remove the steaks from the bag and shake off any excess marinade. Place on a wire rack-lined baking sheet and return to the fridge, uncovered, for another 2 hours. (This will make sure the steaks get a beautiful rich color when seared.)
• Heat a 12-inch cast-iron skillet over medium-high heat. Add 1 tablespoon canola oil. Give the steaks a generous sprinkle of salt, then put in the hot skillet. Sear until a crust has developed, 2 to 3 minutes per side. Remove to a cutting board. Without cleaning the skillet, add the remaining tablespoon canola oil, followed by the peppers and onions, and cook until slightly softened, 5 to 6 minutes.
• Meanwhile, slice each steak in half with the grain. Now turn the steaks 90 degrees and slice against the grain into 1/4-inch 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. Squirt the reserved marinade into the hot skillet to create a steamy sizzle. Serve with the tortillas and any toppings you wish.

MY FAVORITE FAJITAS

Steps:

• Smoke the skirt steak according to the directions below.
• To make the marinade: while the steak is cooling, toast the cumin seeds in a small skillet over medium-low heat, shaking the constantly so they don't burn or stick, just until they are fragrant, about 3 minutes. Let them cool, Squeeze the juice from the limes into 1-gallon heavy plastic resealable bag. Add the cumin seeds, garlic, salt, and the pepper flakes and swish the marinade around to dissolve the salt. Slip the cooled steaks into the marinade, press out most of the air from the bag, and seal the bag very tightly. Refrigerate the beef for at least 4 hours or up to 1 day, turning the bag several times.
• To prepare the accompaniments, heat the vegetable oil in a large, deep, skillet over medium heat. Stir in the red onions and cook, stirring often, until they are wilted, about 5 minutes. Add the green peppers and cook until they are wilted enough t make room for the red peppers. Add the red peppers, season the vegetables lightly with salt and adjust the heat to low. Cook, stirring often, until tender, about 20 minutes. The vegetables can be prepared several hours in advance. Reheat them over low heat just before serving.
• To prepare the fajitas indoors: Preheat the oven to 350 degrees F. Wrap the tortillas in aluminum foil. Reheat the vegetables if necessary. Drain the steak well and discard the marinade. Heat a lightly oiled large grill pan or heavy skillet over medium-high heat until smoking. Cook the steak, turning once, just until seared on both sides, about 5 minutes. At this point the steak will be about medium-rare. Turn off the heat and continue cook in the hot pan for a more well-done steak. Remove the steak from the skillet to a carving board and let it rest about 5 minutes. Pop the tortillas into the oven and let them warm while the steak is resting.
• To prepare the fajitas on a charcoal or gas grill: Wrap the tortillas in aluminum foil. Reheat the vegetables if necessary, using a corner of the grill if there is room. Drain the steak well and discard the marinade. Cook the steak on the hottest part of the grill until both sides are well browned, about 6 minutes. The steak at this point will be about medium-rare, move the steak to a cooler part of the grill and continue to cook it for a more well-done steak. Remove the steak to a carving board and let it rest about 5 minutes. Set the tortilla on a moderately hot part of the grill and let them warm, turning once or twice, while the steak rests.
• To serve: Cut the steak crosswise into thin slices and pile the slices on a serving plate. Serve the vegetables directly from the skillet or scoop them into a serving bowl. Pass the tortillas, salsa, sour cream, steak, and vegetables around the table and let everyone dress their own fajitas as they like.
• Prepare stovetop smoker with soaked wood chips according to manufacturers' instructions.
• Trim any excess fat from the surface of the steak and cut the steak in half crosswise.
• Season the skirt steak with a generous rubbing of kosher salt and freshly ground black pepper or Southwestern rub.
• One end of the steak will be considerably thinner and cook faster than the other half. If you would like to cook both halves to the same doneness, add the thinner pieces to the smoker after the thicker pieces have been smoking for about 8 minutes. If you are not planning to finish the steak on the grill as described above, smoke the halves until an instant-read thermometer inserted into the thickest part of each half registers 125 degrees F. for a medium-rare steak, about 24 minutes after closing the smoker lid, longer for more well done steaks. (Skirt steaks are a little tricky to check for doneness with an instant-read thermometer. Poke the thickest part of the steak with the thermometer in a few places, aiming for the center of the steak.) If you do plan to grill the steak after smoking, cook the steaks to a temperature of 100 to 105 degrees F, which will take about 18 minutes. The steaks can be smoked up to 2 days before grilling them.
• Smoke the tomatoes according to the directions below. Cool them to room temperature.
• Peel off as much of the skins as will come off easily. Chop the tomatoes coarsely and toss them together with the chiles, red onion and cilantro in a bowl. Season with salt to taste. The salsa improves if it stands at room temperature for about half an hour before serving. You can refrigerate the salsa for up to one day. Bring it to room temperature and drain off any liquid before serving.
• Prepare stovetop smoker with soaked wood chips according to manufacturers¿ instructions.
• Cut the cored from the tomatoes with a paring knife then cut the tomatoes in half through the core end. Squeeze out the seeds and juice. Line the tomato halves side by side and cut side up on the smoking rack.
• Season the cut side of the tomatoes with a generous sprinkling of salt and pepper.
• Smoke until the tomatoes are softened, but not mushy; 10 minutes over the heat after closing the smoker lid and about 20 minutes off the heat with the smoker lid closed.
• Check the tomatoes for doneness after they've been standing off the heat for 10 minutes.
• Serve smoked tomatoes as a side dish with just about any grilled or roasted meat, or seafood dish.
• Snap the stems off the dried peppers, if using them. For a milder rub, tap out and discard the seeds. Crumble all the peppers into a small saucepan and add the coriander and cumin seeds. Toast the mix over low heat, stirring constantly, until the seeds are lightly browned and little wisps of smoke rise from the pan. Pour the spices onto a plate and cool them to room temperature. Grind them to a powder in a spice mill. Store the rub in an airtight jar in a cool, dark place for up to two weeks.

GOOD EATS SKIRT STEAK (MARINADE) - GREAT FOR FAJITAS!

Steps:

• In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree.
• In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
• Remove steak from bag and pat dry with paper towels.
• Heat charcoal, preferably natural chunk, until grey ash appears.
• Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side.
• When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
• Remove meat from foil, reserving foil and juices.
• Slice thinly across the grain of the meat. Return to foil pouch and toss with juice.
• Serve with grilled peppers and onions, if desired.

POMEGRANATE GLAZED SKIRT STEAK FAJITAS

Steps:

• For the rub:.
• In a small bowl, add the garlic, chile powder, salt, brown sugar and cumin.
• Rub the spice mixture over the entire skirt steak and let sit for 25 to 30 minutes in a dish or a re-sealable bag.
• For the glaze:.
• Meanwhile, whisk the pomegranate glaze ingredients together in a small saucepan. Bring to a boil over medium heat and simmer until thickened, about 1 minute. Remove from the heat and set aside.
• For the steak and vegetables:.
• Preheat a grill pan over high heat. Place the steak, onion and peppers on grill, if it all fits. If not, cook the steak first and then as the steak rests char up the vegetables. Cook the steak for 3 to 4 minutes per side for medium-rare. Let rest for 5 minutes before slicing against the grain. You want the vegetables to get softened and charred, so they can stay on the grill as the steak rests, about 10 minutes total.
• Serve the sliced steak, onions and peppers on the side of warmed tortillas, fresh salsa, sliced avocado, cheese and the pomegranate glaze.

SKIRT STEAK FAJITAS

Steps:

• In a blender, add the orange juice, lime juice, oil, cilantro, cumin and salt. Puree the marinade until smooth.
• Cut the steak small enough to handle on the grill. Place the skirt steak in a large ziploc bag.
• Pour the marinade in the ziploc bag with the skirt steak and seal the bag.
• Shake bag to ensure the marinade is evenly distributed.
• Marinade from a few hours or overnight in the refrigerator.
• Lightly oil the hot grill (can use outdoor or indoor grill).
• Remove the steak from the ziploc bag and drain off the marinade. Sprinkle the Julio's seasoning (or any fajita seasoning) to both sides of the steak.
• Grill streak for approximately 4 minutes each side, more or less depending on your temperature preference.
• Remove steak from grill and let rest for about 10 - 15 minutes.
• Thinly slice the steak against the grain on a 45 degree diagonal.