By Memorial Day weekend. The fourth Memorial Day on the back porch. Three of us this year. Skirt steak on sale at Walmart $5.99 a pound, marinated in lime juice, garlic, cumin, oregano, oil for two hours, grilled over high heat for three minutes per side. Sliced thin against the grain. Served with peppers and onions sauteed on the same grill in a cast iron, warm flour tortillas, salsa, sour cream.
The math: a pound of skirt steak $5.99, two bell peppers $1.98, an onion, garlic, lime, tortillas, salsa. Total: about $11.40 for three dinners.
The technique is the high-heat short-grill. Skirt steak is thin and cooks in three minutes per side. Slice against the grain to keep tender. The peppers and onions char in a cast iron right on the grill grates.
Cody manned the grill. The first time he had grilled at our house. He did well.
The recipe is below. The trick is the slice-against-the-grain.
Simple Grilled Steak Fajitas
Prep Time: 20 min | Cook Time: 12 min | Total Time: 32 min (plus 30 min marinating) | Servings: 4
Ingredients
- 1 1/2 lbs skirt steak or flank steak, trimmed
- 3 tablespoons olive oil, divided
- 3 tablespoons fresh lime juice (about 2 limes)
- 3 cloves garlic, minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 large red bell pepper, sliced into strips
- 1 large green bell pepper, sliced into strips
- 1 large yellow onion, sliced into strips
- 8 small flour tortillas, warmed
- Optional toppings: sour cream, salsa, shredded cheese, fresh cilantro, lime wedges
Instructions
- Marinate the steak. In a small bowl, whisk together 2 tablespoons olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Place the steak in a zip-top bag or shallow dish, pour the marinade over it, and turn to coat. Marinate at room temperature for 30 minutes, or refrigerate up to 8 hours.
- Preheat the grill. Heat a gas or charcoal grill to high heat (about 450°F–500°F). Clean and lightly oil the grates.
- Cook the peppers and onions. Toss the sliced bell peppers and onion with the remaining 1 tablespoon of olive oil and a pinch of salt. Place them in a grill basket or on a sheet of foil over the grill. Cook, tossing occasionally, for 8–10 minutes until softened and lightly charred. Remove and set aside.
- Grill the steak. Remove the steak from the marinade, letting excess drip off. Grill over high heat for 4–5 minutes per side for medium-rare (internal temperature 130°F–135°F), or 6 minutes per side for medium. Avoid pressing down on the steak while cooking.
- Rest and slice. Transfer the steak to a cutting board and let it rest for 5 minutes. Slice thinly against the grain into strips.
- Assemble the fajitas. Lay warm tortillas flat and pile on steak strips and grilled vegetables. Add desired toppings — sour cream, salsa, shredded cheese, fresh cilantro, and a squeeze of lime. Serve immediately.
Nutrition (per serving)
Calories: 520 | Protein: 38g | Fat: 21g | Carbs: 42g | Fiber: 4g | Sodium: 610mg