With grilling in high season here in Chicago, today I'm making steak fajitas. Really what is better on the grill than a nice piece of seasoned skirt steak that's been grilled up with fresh peppers and sweet onions, then wrapped in a tortilla wrapper with some delicious sauce?
I like to use two heavy covered casserole dishes to serve and keep warm the filling and the tortillas. I place them both directly on the grill grates over burners that are not on. I keep the grill closed for most of the cooking so it's like having a warming area. I then place trivets on the table and using gloves, transfer the warm covered crocks to the table so everyone can serve themselves in a leisurely fashion and the food stays warm.
My original recipe came from Paul Deen, but over time I've modified it a bit and don't actually measure anything when making it now. You don't really need to either, just loosely follow the directions below and your dinner will be just delicious. If you have a larger skirt steak or several pieces, double or triple the marinade as needed.
I like to use two heavy covered casserole dishes to serve and keep warm the filling and the tortillas. I place them both directly on the grill grates over burners that are not on. I keep the grill closed for most of the cooking so it's like having a warming area. I then place trivets on the table and using gloves, transfer the warm covered crocks to the table so everyone can serve themselves in a leisurely fashion and the food stays warm.
Marinade Ingredients
3 tablespoons vegetable oil
1 small lime
1 garlic clove, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin (optional)
1 tablespoon hot sauce
Salt and freshly ground black pepper
1 pound skirt steak
Toppings Ingredients
1 large Vidalia (sweet) onion
1 green bell pepper
1 red bell pepper
1 tablespoon olive oil
Salt and freshly ground black pepper
Favorite Mexican seasonings
Flour tortillas
Optional Toppings
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Romesco sauce, for topping
Cheddar cheese, shredded, for topping
Instructions
Mix all of the marinade ingredients in a small bowl. Slice the skirt steak into small slices about 1/2 inch thick. Place the sliced steak into a zippered storage back. Add the marinade and stir to combine in the bag until all pieces are well coated. Close and store in the refrigerator for 8 hours or overnight.
Heat the grill and oil a grill basket lightly (or spray with food release). Place on the grill to heat as well. Slice the onion and peppers into thick slices. Toss with a little olive oil, salt and pepper and your favorite Mexican seasonings. Remove the meat from the marinade. Wrap the tortillas in foil and warm them in the oven or on the unused side of the grill in a heavy casserole (not over open fire).
Place the sliced vegetables in the hot grill basket. Cook for 5 minutes or more until tender and lightly browned. Remove to a plate. Cook the steak in the grill basket for about 3-5 minutes per side. Do not overcook. Turn the steak to ensure even browning. Return the cooked vegetables to the grill basket with the steak to warm and combine.
Serve immediately with the warm tortillas and other toppings of your choice.
3 tablespoons vegetable oil
1 small lime
1 garlic clove, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin (optional)
1 tablespoon hot sauce
Salt and freshly ground black pepper
1 pound skirt steak
Toppings Ingredients
1 large Vidalia (sweet) onion
1 green bell pepper
1 red bell pepper
1 tablespoon olive oil
Salt and freshly ground black pepper
Favorite Mexican seasonings
Flour tortillas
Optional Toppings
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Romesco sauce, for topping
Cheddar cheese, shredded, for topping
Instructions
Mix all of the marinade ingredients in a small bowl. Slice the skirt steak into small slices about 1/2 inch thick. Place the sliced steak into a zippered storage back. Add the marinade and stir to combine in the bag until all pieces are well coated. Close and store in the refrigerator for 8 hours or overnight.
Heat the grill and oil a grill basket lightly (or spray with food release). Place on the grill to heat as well. Slice the onion and peppers into thick slices. Toss with a little olive oil, salt and pepper and your favorite Mexican seasonings. Remove the meat from the marinade. Wrap the tortillas in foil and warm them in the oven or on the unused side of the grill in a heavy casserole (not over open fire).
Place the sliced vegetables in the hot grill basket. Cook for 5 minutes or more until tender and lightly browned. Remove to a plate. Cook the steak in the grill basket for about 3-5 minutes per side. Do not overcook. Turn the steak to ensure even browning. Return the cooked vegetables to the grill basket with the steak to warm and combine.
Serve immediately with the warm tortillas and other toppings of your choice.
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