Grilled Skirt Steak Fajitas Recipes

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GRILLED STEAK FAIJTAS



Grilled Steak Faijtas image

These Grilled Steak Fajitas are the perfect departure from burgers and hot dogs for simmer grilling. Marinated in the morning, throw on the grill with a medley of bell peppers and onions, and serve in charred tortillas with all your favorite fixings.

Provided by Nicole Leggio

Categories     Main Course

Time 5h25m

Number Of Ingredients 19

2 lbs flank steak
2 large limes
1/4 cup + 2 tbsp olive oil
3 large garlic cloves, (grated)
1 tbsp chili powder
2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper (optional)
2 tsp salt, (divided )
1/2 tsp paprika
2 large bell peppers, (sliced)
1 medium onion, (sliced)
8 small flour tortillas
Sour Cream
Guacamole
Avocado Slices
Tomatoes (diced )
Extra Sour Cream (for serving)

Steps:

  • Add flank steak to a large plastic ziplock bag. Add lime juice, 1/4 cup olive oil, chili powder, cumin, garlic powder, and cayenne to the bag as well. Zip up. Massage marinade into meat. Refrigerate for at least 2 hours and up to 8.
  • Preheat the grill to a high heat - about 450 degrees. Place a grill pan or sheet on one side of the grill. Once the steak has marinated, remove and sprinkle with 1 1/2 teaspoons of salt on both sides. Add the peppers and onions to a medium bowl. Toss with remaining 2 tablespoons olive oil. Season with remaining 1/2 teaspoon salt and a little bit of pepper.
  • Add the pepper to the grill. Cook for 3-4 minutes and then add steak on the uncovered side of the grill. Use tongs to toss the peppers. Close the grill. Let the steak cook for about 4 minutes. Use tongs to flip the steak over. Toss the peppers again. If they are charred enough, remove from the grill.
  • Cook the steak another 3-4 minutes or until it reaches your desired doneness. (For skirt steak you really want medium-rare to medium which is an internal temperature of 140-145 degrees. It will increase 5 degrees as it rests. Remove the steak and peppers from the grill. Let the steak rest for 10 minutes.
  • Use a sharp knife to cut the steak against the grain into thin slices. Serve in warm tortillas with your favorite toppings.

Nutrition Facts : ServingSize 1 serving, Calories 375 kcal, Carbohydrate 22 g, Protein 28 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 68 mg, Sodium 868 mg, Fiber 3 g, Sugar 4 g

SKIRT STEAK FAJITAS



Skirt Steak Fajitas image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 3h10m

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds outside-cut skirt steak
1/2 cup olive oil
1/4 cup lime juice
1/4 cup soy sauce
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon ancho chile powder
1/2 teaspoon ground cumin
2 tablespoons canola oil
1 red bell pepper, stemmed and seeded, then sliced 1/2-inch-thick
1 poblano chile, stemmed and seeded, then sliced 1/4-inch-thick
1/2 yellow onion, sliced 1/4-inch-thick
Freshly ground black pepper
12 warm corn tortillas
Serving suggestions: guacamole, pico de gallo, sour cream, shredded iceberg lettuce, pickled jalapenos

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.

GRILLED SKIRT STEAK FAJITAS



Grilled Skirt Steak Fajitas image

Skip the restaurant and enjoy Grilled Skirt Steak Fajitas at home. You've got to try these skirt steak fajitas that are ready in just 30 minutes.

Provided by My Food and Family

Categories     Beef

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 beef skirt steak (1 lb.)
3 Tbsp. A.1. Original Sauce
8 flour tortillas (8 inch)
1 cup rinsed canned black beans
1 cup frozen corn, thawed
1 tomato, chopped
1/4 cup finely chopped red onions
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. finely chopped fresh cilantro
2 Tbsp. lime juice
2 cloves garlic, minced
1 tsp. ground cumin

Steps:

  • Heat grill to medium-high heat.
  • Grill steak 4 to 5 min. on each side or until medium doneness, brushing with steak sauce for the last minute. Remove from grill; cover loosely with foil. Let stand 5 min. Meanwhile, grill tortillas 15 to 30 sec. on each side or just until warmed.
  • Combine remaining ingredients.
  • Cut meat across the grain into thin slices. Serve with tortillas and bean mixture.

Nutrition Facts : Calories 590, Fat 22 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 1260 mg, Carbohydrate 69 g, Fiber 12 g, Sugar 8 g, Protein 29 g

GRILLED STEAK FAJITAS



Grilled Steak Fajitas image

Easy grilled steak fajitas. Very delicious! You can add sour cream, tomatoes, or anything you like if you want to.

Provided by Jamesmit

Categories     100+ Everyday Cooking Recipes

Time 3h40m

Yield 6

Number Of Ingredients 12

1 (1 1/4 pound) flank steak
1 tablespoon salt, divided
1 tablespoon ground black pepper, divided
2 limes
½ teaspoon chili powder
1 large green bell pepper, cut into strips
1 large red onion, cut into strips
1 pinch salt and ground black pepper to taste
1 (15 ounce) can black beans, rinsed and drained
1 serving olive oil cooking spray
1 (8 ounce) package shredded Mexican cheese blend
1 (10 ounce) package flour tortillas

Steps:

  • Coat both sides of the flank steak with 1 tablespoon each salt and pepper, pressing into the steak. Place in a large freezer bag. Cut both limes in half and squeeze juice into the bag; add chili powder. Make sure all is mixed well and remove the air from the bag. Place in a refrigerator and marinate for about 3 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Season bell pepper and red onion with salt and pepper. Place in a grill pan and set aside.
  • Put black beans in a small pot on the stove over medium heat to heat through.
  • Cook steak on the preheated grill until browned on one side, 5 to 7 minutes. Spray vegetables with cooking spray and place them on the grill. Cook until vegetables begin to caramelize, turning often so they don't burn, and steak is beginning to firm and is hot and slightly pink in the center, 5 to 7 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove steak and vegetables from the grill.
  • Slice steak into thin strips. Place beans, steak, vegetables, and Mexican cheese onto the tortillas and serve.

Nutrition Facts : Calories 466.5 calories, Carbohydrate 43.9 g, Cholesterol 57.4 mg, Fat 20.1 g, Fiber 8.2 g, Protein 28.8 g, SaturatedFat 11.1 g, Sodium 2080.1 mg, Sugar 3 g

SKIRT STEAK FAJITAS WITH GRILLED CABBAGE AND SCALLIONS



Skirt Steak Fajitas with Grilled Cabbage and Scallions image

The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings, and soft tortillas.

Provided by Josef Centeno

Categories     Beef     Vegetable     Super Bowl     Cinco de Mayo     Dinner     Lunch     Steak     Tailgating     Cabbage     Tortillas     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 8 servings

Number Of Ingredients 22

Steak:
4 garlic cloves, peeled
1/4 cup fresh lime juice
1/4 cup olive oil
3 tablespoons hot smoked Spanish paprika
2 tablespoons chopped fresh cilantro
1 tablespoon ground cumin
1 teaspoon kosher salt
1 teaspoon onion powder
2 pounds skirt steak, cut into 4 equal pieces
Vegetables and assembly:
1/2 medium head green cabbage, cut into 2 wedges, core intact
1 large white onion, halved with some root end attached
1 bunch scallions, trimmed
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 freshly ground pepper
1/4 small red onion, finely chopped
3 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
Warm flour tortillas (for serving)
Dried Chile Salsa

Steps:

  • For steak:
  • Purée garlic, lime juice, oil, paprika, cilantro, cumin, salt, and onion powder in a blender until smooth. Transfer marinade to a resealable plastic bag and add steak. Seal bag and turn to coat; chill at least 4 hours.
  • DO AHEAD: Steak can be marinated 1 day ahead. Keep chilled.
  • For vegetables and assembly:
  • Prepare grill for medium-high heat. (Alternatively, heat a grill pan over medium-high heat.) Drizzle cabbage, white onion, and scallions with 4 tablespoons oil; season with salt and pepper. Grill, turning occasionally, until vegetables are charred and softened, about 4 minutes for scallions, 10-12 minutes for cabbage and onion. Let vegetables cool slightly.
  • Core cabbage and cut into bite-size pieces along with scallions and onion. Toss chopped vegetables in a large bowl with red onion, lime juice, cilantro, and remaining 2 tablespoons oil; season with salt and pepper.
  • Remove steak from marinade, scraping off excess; season with salt and pepper. Grill steak until medium-rare, about 3 minutes per side. Transfer to a cutting board and let rest 5-10 minutes before slicing. Serve steak with vegetables, tortillas, and Dried Chile Salsa.

GRILLED STEAK FAJITAS



Grilled Steak Fajitas image

This tasty main dish is as quick and easy to assemble as tacos. Marinating the meat overnight makes it very tender. We like the hearty and flavorful steak slices. I serve the fajitas with Spanish rice, refried beans and a gelatin dessert. -Pamela Pogue, Quitman, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

1 beef flank steak (1-1/2 pounds)
1 large onion, cut into wedges
1 medium green pepper, julienned
1 can (4 ounces) chopped green chiles
1/2 cup lemon juice
1/2 cup cider vinegar
1/2 cup vegetable oil
4 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
12 flour tortillas (6 inches), warmed
1 medium avocado, peeled and sliced, optional
Sour cream, optional

Steps:

  • In a shallow dish, add beef. In another shallow dish, add the onion and green pepper. , In a large bowl, combine the chiles, lemon juice, vinegar, oil, garlic, Worcestershire sauce, oregano, salt and pepper. Pour 1-1/2 cups over meat. Pour remaining marinade over vegetables. Cover and refrigerate overnight. , Drain meat and vegetables, discarding marinade. Grill steak, covered, over medium-hot heat for 10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, cut 2 pieces of heavy-duty foil into 18x12-in. rectangles. Wrap tortillas in 1 piece and vegetables in the other; seal foil tightly. Grill, covered, over indirect heat for 5-7 minutes, turning occasionally. , Cut steak into 1/8-in. slices across the grain; place on tortillas. Top with vegetables and roll up. Serve with avocado and sour cream if desired.

Nutrition Facts : Calories 466 calories, Fat 22g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 703mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 4g fiber), Protein 27g protein.

GRILLED SKIRT STEAK FAJITAS RECIPE



Grilled Skirt Steak Fajitas Recipe image

Skirt steak is perfect for steak fajitas since it's a super beefy cut that's delicious when marinated and grilled.

Provided by J. Kenji López-Alt

Categories     Mains

Yield 6

Number Of Ingredients 19

For the Steak Fajita Marinade:
1/2 cup (120ml) soy sauce
1/2 cup (120ml) lime juice, from 6 to 8 limes
1/2 cup (120ml) canola oil
1/4 cup (55g) packed brown sugar
1 tablespoon chili powder (see note)
3 medium cloves garlic, finely minced (about 1 tablespoon)
2 teaspoons ground cumin seed
2 teaspoons freshly ground black pepper
2 pounds (900g) trimmed skirt steak (about 1 whole steak; see note), cut crosswise into 5- to 6-inch pieces
For the Fajitas:
1 large red bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
1 large yellow bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
1 large green bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
1 white or yellow onion, cut into 1/2-inch slices
12 to 16 fresh flour or corn tortillas, hot
1 recipe guacamole , for serving, if desired
1 recipe pico de gallo , for serving, if desired
Sour cream, shredded cheese, and salsa, for serving, if desired

Steps:

  • For the Fajita Marinade: Combine soy sauce, lime juice, canola oil, brown sugar, chili powder, garlic, cumin, and black pepper in a medium bowl and whisk to combine. Transfer 1/2 cup (120ml) marinade to a large bowl and set aside.
  • For the Steak: Place steaks in a gallon-sized zipper-lock bag and add remaining marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in the refrigerator, turning every couple of hours, for at least 3 hours and up to 10.
  • For the Fajitas: While steak marinates, toss peppers and onion in bowl with reserved 1/2 cup marinade. Refrigerate until ready to use.
  • When ready to cook, remove steaks from marinade, wipe off excess, and transfer to a large plate. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate .
  • Place a large cast iron skillet over cooler side of grill. Transfer steaks to hot side of grill. Cover and cook for 1 minute. Flip steaks, cover, and cook for another minute. Continue cooking in this manner, flipping and covering, until steaks are well charred and an instant-read thermometer inserted into their center registers 115 to 120°F (46 to 49°C) for medium-rare or 125 to 130°F (52 to 54°C) for medium. Transfer steaks to a large plate, tent with foil, and allow to rest for 10 to 15 minutes.
  • Meanwhile, transfer cast iron skillet to hot side of grill and allow to preheat for 2 minutes. Add pepper and onion mix and cook, stirring occasionally, until vegetables are softened and beginning to char in spots, about 10 minutes. When vegetables are cooked, transfer steaks to a cutting board and pour any accumulated juices from plate into skillet with vegetables. Toss to coat.
  • Transfer vegetables to a warm serving platter. Thinly slice meat against the grain and transfer to platter with vegetables. Serve immediately with hot tortillas, guacamole, pico de gallo, and other condiments as desired.

Nutrition Facts : Calories 840 kcal, Carbohydrate 81 g, Cholesterol 90 mg, Fiber 5 g, Protein 50 g, SaturatedFat 11 g, Sodium 907 mg, Sugar 4 g, Fat 34 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

FAJITAS - ARRACHERA - GRILLED SKIRT STEAK



Fajitas - Arrachera - Grilled Skirt Steak image

Traditional recipe with ingredients that have been updated to ones more accessible to us in the USA but this is the same recipe and method used by Mexican families for generations! (The soy sauce is a recent AND YUMMY addition) I saw an Alton Brown show recently in which he used this same method of cooking! The hair dryer is a new generation update- in the 'old days' they just fanned the flames to rid the ashes. UPDATE: 9/2009 Due to a review that this was a little to sweet I have edited the recipe with that in mind. Please adjust the amount of onion and sweetness to your personal taste. Thanks Steph for the input! I do appreciate it! I always enjoy others opinions and ideas!

Provided by Mamas Kitchen Hope

Categories     One Dish Meal

Time 27m

Yield 4 serving(s)

Number Of Ingredients 21

2 lbs skirt steaks, tenderized
1/2 cup olive oil
1/3 cup soy sauce
1 large onion, quartered (for less pronounced onion flavor save some for grilling later)
4 large garlic cloves, minced
2 limes, juice of, reserve flesh and rind
1 guajillo chilies, dried, torn in pieces or 1 chipotle chili, from a can of chipotles in adobo
1/2 teaspoon ground cumin
2 tablespoons dark brown sugar, packed (originally asked for 1/4 cup)
1/2 teaspoon salt
tomatoes, quartered (optional)
onion, quartered (optional)
mushrooms, quartered (optional) or mushroom, whole (optional)
summer squash, quartered (optional)
zucchini, quartered (optional)
bell pepper, any color, quartered (optional)
crema (optional)
sour cream (optional)
cheese, grated (optional)
pico de gallo (optional)
salsa (optional)

Steps:

  • In a blender, whir together oil, soy sauce, onion, garlic, lime juice, red pepper or chili/red pepper/chipotle, cumin, salt and sugar until there are no chunks- liquefied. If you do not want to blend them combine all the wet until the sugar is dissolved then add the other ingredients and proceed.
  • Place steak in a ziploc bag and pour in marinade. Toss in the squeezed limes that were juiced and reserved.
  • Seal bag, removing as much air as possible. Allow steak to marinate for at least 1 hour in refrigerator. We do it overnight.
  • Remove steak from bag and pat dry with paper towels. Toss out marinade.
  • Heat charcoal, preferably natural chunk, until gray ash appears. Daddy uses B & B brand.
  • You want the steak to fit nicely on the coals. You may need to cut the steak so that it fits nicely on the coals. You want the entire surface of the steak in DIRECT contact with the coals.
  • Using a blow dryer, YES A BLOW DRYER! Blow charcoal clean of ash. You could also use a fireplace bellows or something heavy and just 'fan' them until the ashes are off the coals.
  • Once clean of ash lay steaks directly onto hot coals for 1 minute per side. That is all. ONE MINUTE PER SIDE! (If you prefer NOT to use that method you CAN place them on the grill SEE NOTE BELOW!
  • Now place meat in double thickness of aluminum foil, wrap tightly to trap in all the heat and allow to sit for 15 minutes.
  • Want veggies too? While the meat is resting, place a cast iron skillet right on the coals and heat until really scorching HOT. You could use a grill basket instead if you like. Add a little olive oil to coat the pan so that your veggies don't stick. Toss in the veggies and stir (or shake basket a bit) to cook evenly. Remove from skillet when they have reached the desired degree of done-ness!
  • Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Brush off any ash or coals that may have stuck to the meat.
  • Note: You can do this the GRINGO way and cook on a grill over a very hot fire. You want the meat to sear. Just cook about 3 minutes per side instead of 1 minute directly on the coals. The grill rack MUST be placed as close to the coals as possible and the grill rack has been preheated to HOT HOT HOT! You want to sear the heck outta that meat! Then just follow the regular steps! Remember, if you want the meat more DONE you can pop it under the broiler in the house for a minute or two BUT you cannot UNcook the meat! So err on the side of RARE rather than DONE here.).
  • Return to foil pouch (REPEAT AFTER MAMA- NO DISH TO WASH! YEA) and toss with the reserved juice.
  • Fix a taco! We like to heat lots of yummy tortillas right along side the coals. Just wrap the desired amount of tortillas- it is best to keep it 10 or under so that the ones in the middle get nice and yummy too! Anyway, wrap them in a double thickness of aluminum foil and place near the coals. They can hang out and get toasty warm and will be waiting for you!
  • Take a hot, steamy tortilla (authentically corn but use what you want) and add meat and veggies or whatever you like. Fold and eat!
  • ENJOY!
  • Oh ANOTHER Note: Some people like a little more sweetness to their fajita meat- If you are one try adding some 7-up or sprite to the marinade. mmmmm.

Nutrition Facts : Calories 682.6, Fat 45.9, SaturatedFat 10.9, Cholesterol 147.4, Sodium 1788.2, Carbohydrate 15.8, Fiber 1.2, Sugar 9.7, Protein 51.3

GRILLED STEAK FAJITAS



Grilled Steak Fajitas image

This recipe is sponsored by Target. Chili-lime seasoning adds a smoky, tangy and slightly spicy flavor to these quick and easy grilled steak fajitas. The vegetables are sizzled to perfection in a cast-iron skillet on the grill alongside New York strip steak, then they're finished off with seasoned butter. Serve them with warmed tortillas, salsa and lime wedges for a restaurant-worthy presentation.

Provided by Katie Lee Biegel

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

3 tablespoons olive oil, plus more for the grill or grill pan
2 tablespoons plus 1/4 teaspoon chili-lime seasoning, such as Good & Gather™ Chili Lime Seasoning Blend
2 cloves garlic, grated
2 limes
Kosher salt and freshly ground black pepper
Two 8-ounce New York strip steaks, about 1 inch thick, such as Good & Gather™ USDA Choice New York Strip Steak
3 bell peppers (about 1 1/2 pounds), stemmed, seeded and sliced 1/2 inch thick, such as Good & Gather™ Tri-Colored Bell Peppers
1 medium onion (about 8 ounces), halved and sliced 1/2 inch thick
2 tablespoons unsalted butter, at room temperature
Eight 6-inch corn tortillas
Salsa, for serving

Steps:

  • Place a 12-inch cast-iron skillet on one side of a gas grill, preheat the grill to high and lightly oil the grates. Alternatively, lightly oil a large grill pan and preheat over high heat and preheat a 12-inch cast-iron skillet over high heat.
  • Mix the oil, 2 tablespoons chili-lime seasoning, garlic, the juice of 1 lime, 1 tablespoon salt and a generous amount of pepper in a large bowl. Place the steaks on a plate and spoon 3 tablespoons of the mixture on top, flipping so that both sides are nicely coated, spooning any marinade on the plate back onto the meat. Refrigerate covered for 15 minutes and up to 2 hours if time allows.
  • Put the peppers and onions in the large bowl with the remaining marinade and toss to coat evenly.
  • Place the steaks on the open side of the grill or on the grill pan and put the vegetables and any oil left in the bowl in the cast-iron skillet.
  • Cook the steaks, flipping once halfway through, until cooked through, about 8 minutes total for medium-rare. Transfer to a cutting board and let rest for 2 minutes. Cook the vegetables, stirring occasionally, until softened and charred in some spots, about 10 minutes.
  • Meanwhile, mix the butter and remaining 1/4 teaspoon chili-lime seasoning in a small bowl. Wrap the tortillas loosely in foil and grill until warm, about 1 minute per side.
  • Thinly slice the steaks and add to the skillet with the vegetables. Top with the butter and quickly stir until melted and incorporated, about 1 minute.
  • Cut the remaining lime into wedges. Serve the steak and vegetables with the tortillas, salsa and lime wedges.

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From atbbq.com


SKIRT STEAK FAJITAS - DELICIOUSLY SEASONED
2022-02-10 Pour in orange juice and lime juice and shake gently to combine. Place skirt steak into baggie, shake, and place in fridge for 4+ hours. Turn bag over a couple times while marinating. Add 2 tablespoons of oil to a cast iron skillet and heat over medium high heat. Add vegetables and cook until tender, but still crisp.
From deliciouslyseasoned.com


EASY SKIRT STEAK MARINADE FAJITAS-MAKE YOUR FAJITAS FANTASTIC
2021-07-31 add 1/2 teaspoon chile powder. add 1/2 teaspoon minced garlic. add 1/4 teaspoon cayenne pepper. add 1/2 teaspoon ground cumin. add 2 tablespoons canola oil. Wisk it all together. check to see if all mixed. place in 1 gallon resealable bag along with your skirt steak and place in refrigerator.
From outdoorsgrilling.com


EASY STEAK FAJITA RECIPE (6 INGREDIENTS!) - HEALTHY FITNESS MEALS
2022-06-25 Cook the flank steak for around 1-2 minutes per side, until medium-rare. Set aside. 4. To the same skillet, add the remaining oil and stir fry the veggies for 3-4 minutes. 5. Stir in the remaining taco seasoning. 5. Remove from heat and return the steak; stir to combine. 6.
From healthyfitnessmeals.com


THE BEST BEEF FAJITAS ON A TRAEGER GRILL
2022-06-07 Season the skirt steak with the beef fajitas seasoning and sugar while you juice the limes. Mix the lime juice with the olive oil and add to a resealable bag or container with the skirt steak. Make sure the beef is fully submerged and refrigerate for at least 3 hours and up to 8-10 hours. Avoid marinating too far beyond that.
From withthewoodruffs.com


GRILLED SKIRT STEAK RECIPES | ALLRECIPES
2021-05-21 Grilled Skirt Steak with Homemade Asian Barbeque Marinade. Credit: inswain. View Recipe. Make the quick-and-easy Asian BBQ sauce from scratch: brown sugar, rice vinegar, hot chili sauce, orange juice, soy sauce, fish sauce, and garlic. Thin strips of skirt steak only need a 15-minute soak. Then head to the grill.
From allrecipes.com


GRILLED STEAK FAJITAS {{EASY}} - SPEND WITH PENNIES
2019-07-08 Marinate at least 4 hours or overnight. Preheat grill to medium-high heat. Grill the steak 7-9 minutes. Flip over and cook an additional 5-7 minutes or to reach desired doneness. Rest 10 minutes before slicing. Drizzle onions and peppers with olive oil and season with salt, pepper and cumin.
From spendwithpennies.com


BEST SKIRT STEAK FAJITAS – SLOW COOKED SKIRT STEAK
2021-07-31 Start getting the grill preheated to 225° F. Place Skirt steak on the grill until it reaches an internal temp of 160°-165° F. Took around 1 hour and 25 mins this time. Wrap the skirt steak in pink/peach butcher papper. Place back on …
From outdoorsgrilling.com


STEAK FAJITAS RECIPE (FOR FLANK OR SKIRT STEAK) - THE ANTHONY KITCHEN
2020-04-09 Add 3 tablespoons of oil to a large, skillet (preferably cast iron) over medium-high heat. Once the oil has come to temperature, add the steak and cook skirt steak for about 7-8 minutes, turning it half-way through. Cook flank steak for about 12-14 minutes, turning it about half-way through. FOR THE VEGGIES.
From theanthonykitchen.com


EASY GRILLED SKIRT STEAK FAJITAS - RAFTER W RANCH
The Spanish word “fajita” means “little strips” and comes from the word “faja,” which means “belt,” “strip,” or “girdle.” It refers to the strips of meat (usually skirt steak) originally used for this dish. This recipe works just as well with chicken, pork, or vegetables if you do not want to use beef.
From rafterwranch.net


GRILLED SKIRT STEAK FAJITAS | TOMORLEANS | COPY ME THAT
2 pounds trimmed skirt steak (about 1 whole steak; see note above), cut crosswise into 5- to 6-inch pieces (see here for detailed trimming instructions) 1 large red bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
From copymethat.com


GRILLED STEAK FAJITAS | COOK'S COUNTRY - MASTERCOOK
2019-05-20 1/2 cup plus 1 tablespoon vegetable oil. 1/4 cup soy sauce. 3 garlic cloves, minced. 2 pounds skirt steak, trimmed and cut crosswise into 6 equal pieces. 3 yellow, red, orange, or green bell peppers. 1 large red onion, sliced into 1/2-inch-thick rounds. Salt and pepper. 12 (6-inch) flour tortillas. 1 (13 by 9-inch) disposable aluminum pan.
From mastercook.com


GRILLED SKIRT STEAK FAJITAS | DAKOTA GRASS FED BEEF
Place all marinade ingredients in a blender and puree. Put pieces of skirt steak in a large ziplock bag and pour marinade all over. Seal the bag, removing as much air as possible and allow the steak to marinate for 1 hour in the refrigerator. Heat 1 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and ...
From grassfedbeef.com


GRILLED SKIRT STEAK FAJITAS – COLLAB KITCHEN
Place a large, heavy duty zip top bag in a bowl, place skirt steak in the bag and pour in the marinade. Seal bag, removing as much air as possible. Marinate 1 to 4 hours in refrigerator. Preheat grill to high. Remove steak from bag and shake off excess, patting dry with paper towels. Grill meat for 2 to 3 minutes per side, being careful not to ...
From collabkitchen.com


GRILLED SKIRT STEAK AND SHRIMP FAJITAS - KATIE'S CUCINA
2018-07-10 Place in a Ziplock bag, drizzle the remaining Grapeseed oil, fajita seasoning and the half of one lime juiced. Mix well and place in the refrigerator. Once ready to cook–preheat the grill to high heat. Once the grill has reached 500 degrees, reduce to low heat, and clean grill. Skewer shrimp and set to the side.
From katiescucina.com


BEST GRILLED STEAK FAJITAS - THE DARING GOURMET
2017-04-30 Using a grilling mitt, move the cast iron skillet over direct high heat. Add some oil, add the vegetables and sear them, stirring every 90 seconds or so for 5-6 minutes total or until very lightly charred and so they’re still a little crisp. Add salt, pepper, cilantro and pour in the reserved marinade.
From daringgourmet.com


SHEET-PAN SKIRT STEAK FAJITAS RECIPE - SERIOUS EATS
2020-04-17 Directions. For the Fajita Marinade: Combine soy sauce, lime juice, oil, brown sugar, cumin, black pepper, chili powder, and garlic in medium bowl and whisk to combine. Transfer 1/2 cup (120ml) marinade to a separate vessel and set aside. For the Steak: Place steaks in a gallon-sized zipper-lock bag and add remaining marinade.
From seriouseats.com


GRILLED MARINATED SKIRT STEAK FAJITAS | COOKING ON THE RANCH
2020-08-26 Preheat grill to 500 degrees. Remove the steak from the marinade. And reduce the grill heat to 400 degrees. For Flank Steak, cook about six minutes per side. Skirt steak, a much thinner cut of meat, will only take about 2-3 minutes per side. You want a good sear on the outside and medium rare on the inside.
From highlandsranchfoodie.com


GRILLED SKIRT STEAK AND POBLANO FAJITAS RECIPE
2012-10-31 Make sure the grill is lightly oiled. Grill the poblano peppers and the onion for about 8 -10 minutes. Make sure to turn them often, and avoid burning. Light char is ok. Grill your steak several (2 to 3) minutes on each side for a medium rare skirt steak. When cooked, place the steak aside on your cutting board, resting a sheet of aluminum foil ...
From muscleandstrength.com


SKIRT STEAK FAJITAS RECIPE - ANN CHANTAL ALTMAN | FOOD & WINE
Grill over moderately high heat, turning once, until medium rare, about 4 minutes. Transfer to a cutting board; let stand for 3 minutes. Transfer to a cutting board; let stand for 3 minutes. Step 4
From foodandwine.com


GRILLED STEAK FAJITAS - SKINNYTASTE
2011-07-28 Pierce steak with a fork all over to tenderize. Season steak with cumin, garlic, scallions, salt and pepper. Allow steak to rest at room temp at least 10 minutes before grilling. In a large grill-safe pan such as a clay Chamba or cast iron skillet combine onions, peppers, olive oil, salt and pepper. Toss well to coat.
From skinnytaste.com


SKIRT STEAK FAJITAS - STATE STREET MEATS
Prepare a grill for high heat. Grill steak over high heat, turning occasionally, until charred, 2–3 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes. Slice against the grain into 1/2-inch-thick strips. Toss onions, bell peppers, and olive oil in a medium bowl to coat and season with salt and pepper.
From statestreetmeats.com


COOKING FAJITAS ON PELLET GRILL - THERESCIPES.INFO
Grilled Steak Fajitas | The Recipe Critic tip therecipecritic.com. Jun 22, 2020Preheat the grill to a high heat - about 450 degrees. Place a grill pan or sheet on one side of the grill. Once the steak has marinated, remove and sprinkle with 1 ½ teaspoons of salt on both sides. Add the peppers and onions to a medium bowl.
From therecipes.info


GRILLED SKIRT STEAK FAJITAS - GREATIST.COM
2021-10-28 Prepare a charcoal grill for medium-high heat. Clean and oil the grill grate. Put a large cast iron frying pan on the grill and add the onions and peppers. Place the skirt steak on the other side ...
From greatist.com


BEST SKIRT STEAK MARINADE RECIPE | THE RECIPE CRITIC
2021-06-05 Instructions. In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper. Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.
From therecipecritic.com


GRILLED STEAK FAJITAS RECIPE [WITH GARLIC BUTTER] | OWN THE GRILL
2022-01-19 Letting steak rest for a few minutes after it comes off the grill will let it soak up the juices and make sure it does not get dry. While the meat is resting, you can cook the veggies since they only take about 5-10 minutes. They may take less time if you preheat the stove or the pan. Add in just a little olive oil.
From ownthegrill.com


GRILLED STEAK FAJITA TACOS - MEXICAN RECIPES - OLD EL PASO
Old El Paso™ Original Taco Seasoning Mix, bell peppers, red onions and juicy steak come together in Old El Paso™ Soft Flour Tortilla Bowls for an irresistible meal. Call everyone to the table with the sizzle of delicious Mexican steak fajita tacos—and be prepared to serve up seconds! Prep 15 Minutes. Total 1 Hours 30 Minutes.
From oldelpaso.com


GRILLED MICHELADA SKIRT STEAK FAJITAS RECIPE - JESS PRYLES
Sprinkle this dry rub over the skirt steak and massage in on both sides. Place the skirt steak in a large zip top bag and add the beer and tomato juice. Seal, then massage the outside of the bag to make sure all ingredients are well combined. Place bag in fridge to marinade, one hour. Thinly slice the onion, poblano and bell pepper.
From jesspryles.com


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