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Category: Sandwiches I
Prep Time: Cook Time: Total Time:
1/4 cup plus 1 tablespoon fresh lime juice, divided
2 tablespoons vegetable oil
2 teaspoons light brown sugar
1 teaspoon minced garlic
1 teaspoon ground cumin
Kosher salt 2 pounds skirt steak, 1/2 to 3/4 inch thick, trimmed of excess surface fat, cut into foot-long pieces
1 1/2 cups coarsely chopped ripe tomatoes
2 large Hass avocados, diced
1/4 cup roughly chopped fresh cilantro leaves
2 tablespoons finely chopped scallions (white part only)
1 to 2 jalapeno chile peppers, minced, with seeds
1/4 teaspoon Tabasco sauce
Ground black pepper
2 large yellow onions, cut crosswise into 1/2-inch slices
2 large red bell peppers, cut into flat slices, ribs and seeds removed
8 flour tortillas
In a small bowl, make marinade by whisking together 1/4 cup lime juice, vegetable oil, brown sugar, garlic, cumin and 1 teaspoon salt. Place steaks in a large, resealable plastic bag and pour in the marinade. Press air out of the bag and seal tightly. Turn bag to distribute the marinade. Marinate at room temperature for 30 minutes, turning the bag occasionally.
Prepare the grill for direct cooking over high heat (450 to 550 degrees).
In a medium bowl, make salsa by combining tomatoes, avocados, cilantro, scallions, jalapeno, remaining 1 tablespoon lime juice and Tabasco. Season with salt and pepper.
Brush cooking grates clean. Brush onion and pepper slices with oil and grill them over direct high heat, with the lid closed as much as possible, until they are charred and softened, 6 to 8 minutes, turning once or twice. Remove from grill and allow to cool. Roughly chop the onions, and slice the peppers into 1/4-inch strips.
Remove steaks from the bag, allowing most of the marinade to drip back into the bag. Discard marinade. Grill the steaks over direct high heat with the lid closed as much as possible, 4 to 6 minutes for medium rare, turning once or twice. If flare-ups occur, move the steaks temporarily over indirect heat. Remove from the grill and let rest for 3 to 5 minutes.
Wrap tortillas in foil and warm over direct high heat, about 2 minutes, turning once. Cut the steaks across the grain into thin slices. Serve with the onions, peppers, tortillas and salsa. Serves 4 to 6.
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SKIRT STEAK FAJITAS WITH JALAPENO SALSA
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Category: Sandwiches I
Prep Time: Cook Time: Total Time:
1/4 cup plus 1 tablespoon fresh lime juice, divided
2 tablespoons vegetable oil
2 teaspoons light brown sugar
1 teaspoon minced garlic
1 teaspoon ground cumin
Kosher salt 2 pounds skirt steak, 1/2 to 3/4 inch thick, trimmed of excess surface fat, cut into foot-long pieces
1 1/2 cups coarsely chopped ripe tomatoes
2 large Hass avocados, diced
1/4 cup roughly chopped fresh cilantro leaves
2 tablespoons finely chopped scallions (white part only)
1 to 2 jalapeno chile peppers, minced, with seeds
1/4 teaspoon Tabasco sauce
Ground black pepper
2 large yellow onions, cut crosswise into 1/2-inch slices
2 large red bell peppers, cut into flat slices, ribs and seeds removed
8 flour tortillas
In a small bowl, make marinade by whisking together 1/4 cup lime juice, vegetable oil, brown sugar, garlic, cumin and 1 teaspoon salt. Place steaks in a large, resealable plastic bag and pour in the marinade. Press air out of the bag and seal tightly. Turn bag to distribute the marinade. Marinate at room temperature for 30 minutes, turning the bag occasionally.
Prepare the grill for direct cooking over high heat (450 to 550 degrees).
In a medium bowl, make salsa by combining tomatoes, avocados, cilantro, scallions, jalapeno, remaining 1 tablespoon lime juice and Tabasco. Season with salt and pepper.
Brush cooking grates clean. Brush onion and pepper slices with oil and grill them over direct high heat, with the lid closed as much as possible, until they are charred and softened, 6 to 8 minutes, turning once or twice. Remove from grill and allow to cool. Roughly chop the onions, and slice the peppers into 1/4-inch strips.
Remove steaks from the bag, allowing most of the marinade to drip back into the bag. Discard marinade. Grill the steaks over direct high heat with the lid closed as much as possible, 4 to 6 minutes for medium rare, turning once or twice. If flare-ups occur, move the steaks temporarily over indirect heat. Remove from the grill and let rest for 3 to 5 minutes.
Wrap tortillas in foil and warm over direct high heat, about 2 minutes, turning once. Cut the steaks across the grain into thin slices. Serve with the onions, peppers, tortillas and salsa. Serves 4 to 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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