Skirt Steak Fajitas
Skirt steak fajitas with a chipotle orange marinade.
Servings: 4
Ingredients
The Marinade
- 2 tsp chipotle powder
- 1 tsp dried oregano
- 1/2 orange - zest and juice
- 2 cloves garlic - crushed
- 2 tbsp olive oil
- small handful cilantro stems - chopped
The Fajitas
- 1 lb skirt steak cut into manageable pieces, roughly thirds
- 2 peppers bell, poblano, any kind you like
- 1 onion sliced in wedges
- 8 flour tortillas plus more
- salt
Toppings
- iceberg lettuce finely shredded
- cheese cheddar, jack, queso fresco, whatever you like
- cilantro roughly chopped
- radishes sliced
- limes cut in wedges
- mole powder optional, 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.2 tsp chipotle powder, 1 tsp dried oregano, 1/2 orange - zest and juice, 2 cloves garlic - crushed, 2 tbsp olive oil, small handful cilantro stems - chopped, 1 lb skirt steak
- 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.
Did You Make This Recipe?
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