Skirt Steak Fajitas
Succulent with great flavour.
For inspiration you should try the skirt steak at Depot with tabacco onion, yum!
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Skirt Steak Marinade
1/4 Cup Canola Oil
2 Limes, Juiced
4 Cloves Garlic, finely minced
1kg Skirt Steak
1 Tablespoon Chili Powder
1 Teaspoon Cumin Powder
1/4 Cup Canola Oil
1 Large Red Onion, sliced into thin strips
1 Large Green Bell Pepper, sliced into thin strips
1 Large Yellow Bell Pepper, sliced into thin strips Salt
8 – 10 Large Flour Tortillas
Method: At least 30 minutes prior to grilling, mix together the first three ingredients into a mixing bowl, set aside. Next, season the steaks liberally on both sides with the remaining ingredients. Add the seasoned steaks into a large plastic bag and cover with the wet marinade. Marinate for at least 30 minutes at room temperature, or overnight in the refrigerator for beat results.
Next: Prepare grill. Preheat half of the grill to high heat, with the other half devoted to low heat. Place a small cast iron skillet over direct heat; add 1/4 cup canola oil. Add onions and peppers to the skillet and season with salt and pepper. Sauté until the ingredients are slightly charred and just tender, 3 – 4 minutes. Move skillet to indirect heat and sauté until tender and caramelized, about 20 minutes. As onions and peppers are finishing, remove skirt steaks from bag, shaking off excess marinade. Grill steaks over direct heat for 2 minutes. Flip steaks and grill for another 1 – 2 minutes for medium/medium rare depending on the size and thickness. Remove steaks from grill, tent with foil, and rest for 3 – 4 minutes.
Last: Grill tortillas over direct heat until warmed and slightly charred, about 30 seconds to 1 minute, keep warm. Thinly slice skirt steak across the grain and place a generous portion onto a warmed tortilla. Top the steak with onions and peppers. Finally, finish with any of the desired toppings and serve immediately.