I decided to make some Fajitas with a small skirt steak I found at Walmart. It was about 1.5lbs and I paid $12 for it, which I didn’t think was too bad since the wife and I got two meals from it.
Skirt steak was marinated overnight in Kenji Alt’s marinade from Serious Eats. I only made minor tweaks.
Here’s how I made it:
1/3 c. Low sodium soy sauce
1/3 c. Fresh lime juice (I squeezed 3)
1/3 c. Vegetable oil
2 TBSP brown sugar
1 TBSP Ancho chili powder (ground myself)
1 TBSP Pasilla chili powder (ground myself)
2 tsp. Ground Cumin
1 tsp. Black pepper
3 Garlic cloves, I just smashed them and threw them in the bag.
I grilled the skirt over high heat until the internal temperature hit 135.
Sorry I forgot to take a sliced shot. You could use your imagination and (insert picture here).
Right before I pulled the steak off, I threw some sliced onions and yellow/orange peppers into a pre-heated CI pan on the grill. I also had a green pepper but it was moldy when I cut into it, so I just chucked it.
Skirt steak was sliced against the grain and the accumulated juices were mixed in with the onions and peppers.
The Fajitas were served on top of grilled flour tortillas and topped with fresh pico and cilantro.
Final pics:
These turned out great! The wife and I devoured them. I already bought another skirt steak and stored it away in the freezer...these will be made again.
Thanks for looking.
Skirt steak was marinated overnight in Kenji Alt’s marinade from Serious Eats. I only made minor tweaks.
Here’s how I made it:
1/3 c. Low sodium soy sauce
1/3 c. Fresh lime juice (I squeezed 3)
1/3 c. Vegetable oil
2 TBSP brown sugar
1 TBSP Ancho chili powder (ground myself)
1 TBSP Pasilla chili powder (ground myself)
2 tsp. Ground Cumin
1 tsp. Black pepper
3 Garlic cloves, I just smashed them and threw them in the bag.
I grilled the skirt over high heat until the internal temperature hit 135.
Sorry I forgot to take a sliced shot. You could use your imagination and (insert picture here).
Right before I pulled the steak off, I threw some sliced onions and yellow/orange peppers into a pre-heated CI pan on the grill. I also had a green pepper but it was moldy when I cut into it, so I just chucked it.
Skirt steak was sliced against the grain and the accumulated juices were mixed in with the onions and peppers.
The Fajitas were served on top of grilled flour tortillas and topped with fresh pico and cilantro.
Final pics:
These turned out great! The wife and I devoured them. I already bought another skirt steak and stored it away in the freezer...these will be made again.
Thanks for looking.
