Skirt Steak Fajitas
Skirt steak is the best choice for quick marinating and grilling. It is well marbled, which makes it very flavorful, and slightly stringy, which makes it chewy—so be sure to slice it across the grain.
- 1/4 cup olive oil
- 1 small yellow onion, minced
- 2 garlic cloves, minced
- 3 Tbs. red wine vinegar
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. freshly ground pepper
- 2 skirt steaks, about 4 lb. total, trimmed
- Salt, to taste
- 8 large flour tortillas
- 1/4 cup minced fresh cilantro
- 2 cups guacamole, homemade (see related recipe at left) or purchased
- 1 head lettuce, shredded
- 1 cup fresh salsa
- 1 cup pico de gallo
- 1 1/2 cups shredded Monterey jack cheese
- 1/2 cup crema or sour cream
In a bowl, whisk together the olive oil, onion, garlic, vinegar, chili powder, cumin and pepper.
Cut each steak crosswise into 3 or 4 pieces. There will be thicker pieces and thinner end pieces. Place the meat in a disposable aluminum roasting pan and generously season with salt. Pour the marinade over the meat and turn to coat well. Let stand for 5 to 10 minutes. Alternatively, dip the steaks in the marinade just before grilling.
Prepare a hot fire in a grill. Brush and oil the grill grate.
Remove the steaks from the marinade and pat dry with paper towels; discard the marinade. Grill the skirt steaks directly over high heat, turning once, 3 to 4 minutes per side for medium-rare, or until done to your liking. Meanwhile, wrap the tortillas in aluminum foil and place them on the side of the grill to warm.
Transfer the steak to a carving board, cover loosely with foil and let rest for 5 minutes. Slice the steaks across the grain into strips, toss with any accumulated juices from the carving board and mound onto a platter. Garnish with the cilantro and serve immediately with the tortillas, guacamole, lettuce, fresh salsa, pico de gallo, cheese and crema in separate dishes alongside. Serves 8.
Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).