Skirt Steak Fajitas
makes 8 appetizer servings or 4 main course servings
A good time to warm the tortillas is when your meat is just off the grill and resting. It’s a quick process: Place all your tortillas in stacks of two on the grill, warm them 5 seconds, then flip the stacks, and warm another 5 seconds. Transfer to a sheet of aluminum foil and wrap the stack to keep them warm until you’re ready to eat.
Remember to make your marinade the night before you plan to cook.
What you need:
1 cup soy sauce
1/2 cup fresh lemon juice
1/4 cup minced garlic
1/4 cup minced shallot
1/4 cup minced jalapeño
1/4 cup red wine vinegar
1/2 cup pickle juice from Bread-and-Butter Pickles
3/4 teaspoon Kosher salt
2 1/4 teaspoons freshly ground black pepper
1 1/2 pounds skirt steak
3 bell peppers, cut into 1/4-inch-thick strips
1 red onion, cut into 1/4-inch-thick strips
1 tablespoon canola oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups Cool Smoke Salsa
8 (6-inch) flour tortillas
1 1/2 cups packed fresh cilantro leaves
2 avocados, pitted, peeled, and diced
2 limes, cut into wedges
What to do:
1. Make the marinade: The day before you plan to cook, make the marinade. In a small bowl, combine the soy sauce, lemon juice, garlic, shallot, minced jalapeño, vinegar, pickle juice, salt and black pepper. Cover and refrigerate the marinade overnight.
2. Marinate the steak: The next day, place the skirt steak in a shallow casserole dish. Pour enough cold marinade through a strainer over the skirt steak to completely cover. Refrigerate for 1 hour, turning the steak after 30 minutes.
3. Prepare the vegetables: In a large bowl, toss the bell peppers and red onion strips with the canola oil. Seas with salt and pepper and toss again. Place the peppers and onions in a grill basket and set aside. Make the Cool Smoke Salsa.
4. Heat the grill: Remove the steak from the marinade and pat dry. When you are ready to cook, heat the grill to 500 degrees F, using the direct grilling method.
5. Grill the vegetables: Place the grill basket with the peppers and onions directly over the heat, close the lid, and cook for 5 minutes. Set aside.
6. Grill the steak: Place the skirt steak directly over the heat, close the lid, and cook for 5 minutes, then flip and cook for another 3 to 5 minutes, or until a meat thermometer placed in the thickest part of the steak reads an internal temperature of 123 degrees F (medium-rare). Remove from the heat and let the meat rest for 5 minutes.
To serve: Slice the steak across the grain. Divide the steak slices and pepper-and-onion mixture evenly among the tortillas, and garnish each with Cool Smoke Salsa, cilantro and avocado. Serve with lime wedges on the side.