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.

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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.

SIMILAR INGREDIENTS TO:

1. CARNE PICADA STEAK TACOS
2. HOISIN AND LEMONGRASS STEAK TACOS
3. STEAK AND CHICKEN FAJITA PLATTER

ENJOY THIS RECIPE WITH:

1. BEAN AND CHEESE AREPAS
2. TACO TRUCK GREEN SAUCE
3. TAQUERIA STYLE RED SAUCE

INGREDIENTS

• 3lb Skirt Steak, trimmed
• 12oz Beer
• 1 Lime, juiced
• 1chipotle pepper
• Salt
• 2Tb Black Pepper
• 1Tb Adobo Seasoning
• 1 tsp Cumin
• 1 tsp Chili Powder
• 1Tb Garlic Powder
• 1tsp Onion Powder
• 1 Yellow Onion, sliced
• 2 Jalapenos, sliced
• 1 Poblano, sliced

DIRECTIONS:

• MARINADE: Once the skirt steak is trimmed place in a plastic bag then cover in beer, chipotle and lime juice. Let the marinade sit for 24 – 48 hours.
• DRY AND SEASON: Remove the steak from the marinade. blot it dry with a paper towel. Combine together cumin, adobo, chili powder, garlic and onion powder. Sprinkle heavily over steak then season with salt right before it hits the hot pan.
• HEAT CAST IRON: Heat cast iron over medium high heat. Add in oil then sear on both sides for 5-7 minutes depending on diresed doneness.
• REST: Remove the steak from the pan and continue the process till all the steak is cooked. Let the steak rest for 10 minutes while you saute the peppers and onions.
• SAUTE: Add the peppers and onions immediately to the pan once the steak is removed. Slightly turn down the heat. Move the vegetables around the pan to get the nice and coated. Once desired color is achieved season vegetables with salt and pepper.
• SERVE: Don’t forget to heat the tortillas and serve them in a warmer. Slice the skeat against the grain and add it back into the vegetables for easy serving. Lay out all the condiments and cheese and enjoy!