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Skirt steak marinated in chipotle beer and a hint of lime. Seasoned and seared in cast iron. Served over grilled onions, poblanos and charred jalapenos.
I love steak fajitas. More importantly I love a fajita bar. Fajitas are the perfect dinner option for family style eating. You can clear the fridge out of the open jars of salsas and spread. You can use up some of the greens and vegetables thats time is about up for, by making unique salsas and condiments. You can even use up that stack of tortillas you have laying around. Fajitas bars are fun you can make a bowl, tacos, burritos or even a lettuce cup if you want. The options are endless depending on what you put out. My fajita bar always has a jar or two of red and green salsa with varying spice levels. Shredded lettuce, tomatoes,and limes for some freshness and other toppers like sour cream, cheeses and fruit or pepper homemade salsa. For fajitas my favorite cuts are flat iron steak and skirt steak. I love flat iron because its alot tender than skirt and there’s alot less trimming. Skirt steak on the other hand comes from the plate toward the rear of the cow that’s known more for its flavor and marbling and is a notorious tougher cut. There’s a method for skirt steak and after a few tries you’ll be a fajita master.Check out my tips and tricks below to help navigate your way through your next fajita bar. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST STEAK FAJITAS:
trim and marinade: skirt steak has a lot of fat and tissue. you want to trim a good percentage of that to show the red flesh of the meat. that way once rested and cut it won’t be chewy. you also need to marinade or lightly pound your skirt steak to help tenderize it. i recommend marinating meat for a minimum of 24 hours but if you don’t have the time for it a light pounding will work in its place.
cut against the grain: skirt steak is a notoriously chewy steak but a little pre planning can help considerably. Tenderize, cook and cut. even if you don’t do all the steps the most important part is the cut after its rested you want to cut against the grain to keep it from being chewy. if you do end up cutting with the grain and your steak is chewy run your knife through it again and cube it to help rectify it.
season right before grilling: salt causes moisture to draw from whatever you put it on. in this case it can remove the moisture from the meat and makes it really chewy. Season with salt right before you add it to the hot pan.
super hot grill: with that fat of the skirt steak and the unevenness of it. it can be hard to get a nice sear. the first interaction with the pan is the only chance you have to build the crust so make sure the grill is hot and you added enough black pepper to the crust.
pepper and onions last: add the peppers and onions last that way they can pick up all the grilled bits from the bottom for even more flavor.
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