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Skirt Steak Fajitas with Lime and Black Pepper

Updated February 23, 2016
(1 Votes)

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Cookbook

The Gourmet Cookbook

Published by Houghton Mifflin Harcourt

Makes6 servings

Cooking Methodgrilling

CostModerate

Moderate

Total Timeunder 1 hour

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together, game day

Recipe Coursemain course

Dietary Considerationmain course

Equipmentgrill, grill pan

Mealdinner

Moodfestive

Taste and Textureherby, hot & spicy, juicy, meaty, savory, smoky, tangy

Ingredients

  • 2 large onions, peeled and cut lengthwise into 6 wedges, leaving root ends intact
  • 2 1/2 tablespoons olive oil
  • 2 1/2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons salt
  • 1/4 cup fresh lime juice
  • 2 lb skirt steak, halved crosswise
  • 2 1/2 teaspoons coarsely ground black pepper
  • 18 flour tortillas
  • 1 cup fresh cilantro leaves
  • Tomatillo or tomato salsa and lime wedges
  • Metal skewers or a grill basket

Instructions

Prepare grill for cooking.

Thread onions onto skewers (or put in grill basket), then brush with 1/2 tablespoon oil and season with salt and pepper. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill onions, turning occasionally, until tender, 16 to 20 minutes. Transfer to a cutting board. When just cool enough to handle, cut onions into 1-inch pieces and toss with vinegar and 1/2 teaspoon salt.

While onions are grilling, stir together lime juice and remaining teaspoon salt and 2 tablespoons oil in a shallow dish, then add steak and marinate at room temperature, turning once, 10 minutes.

Pat steak dry, then rub with pepper. Grill steak on lightly oiled grill rack, turning once, 6 to 10 minutes total for medium-rare. Transfer to cutting board, then let stand 5 minutes before cutting diagonally into thin slices.

While steak is standing, toast tortillas directly on grill rack, turning once, until puffed slightly and browned in spots, about 1 minute total. Serve steak, onions, cilantro, and salsa all wrapped in tortillas.

· If you aren't able to grill, onions (no need to skewer) and steak can be cooked in a lightly oiled well-seasoned ridged grill pan over moderately high heat and tortillas can be toasted over gas (hold with tongs) or directly on top of electric burners. Cut skirt steak into pieces to fit in grill pan and grill in batches without crowding.

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We love this also but I must say that our grocery store charges top dollar for these flat cuts-I always though that these cuts were for the "housewife" meaning economical. I often use other cuts that are on sale but the flat cuts give the best result in texture and taste.

My family loved these. The combination of everything was so good. We used flat iron steak because our grocery store did not have skirt steak and it was delicious. I highly recommend this recipe!

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