Marinated Skirt Steak Fajitas

Sliced Marinated Skirt Steak for Fajitas (Photo Credit: Adroit Ideals)

Cinco de Mayo is coming up soon on May 5th. Fajitas are one of my favorite Cinco de Mayo celebration dishes. Try my Marinated Skirt Steak Fajitas for my version of Tex-Mex heaven! I use a little Tequila in my marinade for an extra kick!

Marinated Skirt Steak Fajita! (Photo Credit: Adroit Ideals)
Marinated Skirt Steak Fajita! (Photo Credit: Adroit Ideals)

The first time I had “authentic fajitas” was in San Antonio, Texas in the mid-1980s. My parents and I were visiting some friends in Austin, Texas. They took us out to dinner at a very good restaurant that was along the River Walk. I don’t remember the name of the restaurant — just that the outdoor patio dining along the river was wonderful on a lovely sunny Spring day in Texas. Since that day, I’ve been hooked on fajitas.

Skirt steak is a special cut that is usually available in most grocery stores. You can always ask the butcher to cut some for you. It’s a thin cut of the flank of beef that makes great fajitas. Marinate the skirt steak for at least an hour before grilling or braising.

Marinating Skirt Steak (Photo Credit: Adroit Ideals)
Marinating Skirt Steak (Photo Credit: Adroit Ideals)

After cooking the skirt steak, you’ll want to thinly slice against the grain for a more tender result.

Perfectly cooked marinated skirt steak for fajitas (Photo Credit: Adroit Ideals)
Perfectly cooked marinated skirt steak for fajitas (Photo Credit: Adroit Ideals)
Sliced Grilled Skirt Steak for Fajitas (Photo Credit: Adroit Ideals)
Sliced Grilled Skirt Steak for Fajitas (Photo Credit: Adroit Ideals)
Sliced Marinated Skirt Steak for Fajitas (Photo Credit: Adroit Ideals)
Sliced Marinated Skirt Steak for Fajitas (Photo Credit: Adroit Ideals)

Be sure to serve the skirt steak fajitas on flour tortillas with some fixin’s like shredded cheese, My Favorite Guacamole, pico de gallo (recipe follows), and Mexican Crema or sour cream.

Homemade Guacamole!  (Photo Credit: Adroit Ideals)
Homemade Guacamole! (Photo Credit: Adroit Ideals)

I love to make pico de gallo with ingredients from my garden! Tomatoes, scallions, and cilantro star in this fresh-tasting condiment. Add some diced jalapeno and some salt. Tasty!

Homemade Pico de Gallo with fresh tomatoes from my garden!  (Photo Credit: Adroit Ideals)
Homemade Pico de Gallo with fresh tomatoes from my garden! (Photo Credit: Adroit Ideals)

Warm some fajita-sized flour tortillas and stuff with the skirt steak. Top with fixin’s.

Fajita Fixin's:  Homemade Guacamole and Pico de Gallo.  Shredded Monterey Jack and Lettuce.  (Photo Credit: Adroit Ideals)
Fajita Fixin’s: Homemade Guacamole and Pico de Gallo. Shredded Monterey Jack and Lettuce. (Photo Credit: Adroit Ideals)
Top the Skirt Steak with Guacamole, Pico de Gallo,  and Sour Cream! (Photo Credit: Adroit Ideals)
Top the Skirt Steak with Guacamole, Pico de Gallo, and Sour Cream! (Photo Credit: Adroit Ideals)

Fold up the sides of the tortilla, pick up, and enjoy!

** Check out my other Cinco de Mayo menu options here: Celebrate Cinco de Mayo! **

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From the kitchen of A Food Lover’s Delight….

Marinated Skirt Steak Fajitas

Ingredients:

1 large Ziploc bag
2 lb skirt steak
1/3 c canola oil
3 cloves garlic, minced
1 t ground cardamom
1 t ground cumin
Juice of 1 lime
1/2 t salt
1/4 t freshly cracked black pepper
1/4 c tequila (optional)
12 fajita sized flour tortillas
2 c shredded Monterey Jack cheese
2 c shredded Romaine or green leaf lettuce
1 c My Favorite Guacamole
1 c pico de gallo (combine diced fresh tomatoes, sliced scallions, finely diced seeded jalapeno pepper, chopped cilantro, salt)
1 c Mexican crema or sour cream

Method:

1. Slide the skirt steak into a Ziploc bag that’s large enough to accommodate it.
2. In a glass bowl, mix together the marinade of canola oil, garlic, cardamom, cumin, lime juice, salt, pepper and optional tequila. Pour the marinade over the skirt steak in the Ziploc bag. Firmly close the bag and put the steak in the refrigerator to marinate for at least an hour, or overnight.
3. Make the pico de gallo and guacamole and chill until ready to serve.
4. Preheat your grill. Remove the skirt steak from the Ziploc bag and place on a plate.
5. Over medium heat, grill the skirt steak to your liking. Usually 4 minutes on each side is great for medium rare steak. Grill longer if you like your steak well done.
6. Remove the skirt steak from the grill and let it rest for a few minutes before slicing.
7. Slice the steak against the grain into thin strips.
8. Serve along with the shredded Monterey Jack cheese, shredded lettuce, pico de gallo, guacamole, and Mexican crema.

Serves 4. Offer these fajitas with your favorite beer, margaritas, and soft drinks. My Simple Iced Tea is a good soft drink option in the summer months. Refried beans, black beans and Mexican rice are great accompaniments, too. As an appetizer, try my Smoky Chile Con Queso Dip with tortilla chips.

Variations: As mentioned, you can omit the tequila. Use a little red wine or some beer in the marinade for a different flavor. You can omit the cardamom but I like its flavor. Saute some sliced bell pepper and onion to serve with along with the skirt steak fajitas.

Marinated Skirt Steak Fajita with Guacamole, Monterey Jack, Lettuce, and Pico de Gallo (Photo Credit: Adroit Ideals)
Marinated Skirt Steak Fajita with Guacamole, Monterey Jack, Lettuce, and Pico de Gallo (Photo Credit: Adroit Ideals)

Order your own skirt steaks and Mexican crema from Amazon.com:

www.afoodloversdelight.com (Copyright Adroit Ideals 2014)

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