Skirt steak fajitas with a chipotle orange marinade.
Prep Time15 minutesmins
Cook Time20 minutesmins
Marinating Time1 hourhr
Total Time1 hourhr35 minutesmins
Course: Dinner, Main Course
Cuisine: American, Mexican, Tex Mex
Keyword: fajitas, grilling, skirt steak
Servings: 4
Author: Rachel Lerro
Ingredients
The Marinade
2tspchipotle powder
1tspdried oregano
1/2orange - zest and juice
2clovesgarlic - crushed
2tbspolive oil
small handful cilantro stems - chopped
The Fajitas
1lbskirt steakcut into manageable pieces, roughly thirds
2peppersbell, poblano, any kind you like
1onionsliced in wedges
8flour tortillasplus more
salt
Toppings
iceberg lettucefinely shredded
cheesecheddar, jack, queso fresco, whatever you like
cilantro roughly chopped
radishessliced
limescut in wedges
mole powderoptional, but I like it
Instructions
Cut your skirt steak into manageable pieces, about 4 inches long is good. Generously season you steak with salt. Combine your marinade ingredients together in a bowl or container and toss with your divided skirt steak. Cover and let sit for at least 30 minutes, an hour is better.
To prep your peppers I would recommend removing the top and seeds, make one vertical slit and then flatten it out as best you can. I find it easier to grill a few large pieces of pepper, than a million little strips. To prep the onions, slice into wedges keeping the root end intact as much as possible. It helps them stay together on the grill, you can also skewer them. Whatever is easiest. Usually 3-4 wedges on each skewer is a good bet.
2 peppers, 1 onion
Get your grill pre-heated while you coat your onion and peppers in oil and season with salt. Pat your meat dry. Get your meat and veg on the grill and cook to your liking. I typically like the steak mid-rare and the veg charred but not mush, but you do you. Toss your tortillas on at the end to get some color and warm up before serving.
8 flour tortillas
Let your meat rest for 10 minutes and then slice across the grain. Slice peppers into long strips and trim off the root end of those onions is they haven’t already separated themselves.
To serve, arrange your grilled items on a large platter along with the tortillas and set out on the table with your toppings and sides. Eat up.