Country Cooking – Skirt Steak Fajita’s on the Grill

Cooking outside so the cook and your home stays cool inside!

This past weekend my father-in-law had us over for dinner to  try out a new recipe: beef fajitas using a cheaper cut of meat called skirt steak. Once prepared it is one of the better tasting meats and works great for fajitas. You can add whatever toppings you prefer: lettuce, tomatoes, onions, cilantro, guacamole, etc.; whatever is tantalizing for your taste buds.

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Step 1: Prepare marinade - In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, sugar and puree. In a large, heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.

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Step 2: Remove steak from bag and place on grill for about 4 minutes per side.

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Step 3: Take off and cover in foil for 15 minutes, this finishes the steak cooking without burning.

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Step4: Remove from foil-preserving foil and juices. Slice thinly across grain of the meat.

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Step 5: Saute green and red peppers and onions with the meat juices and return meat to the pan and serve.

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Step 6: Serve with other topping and enjoy!

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Cooking Resources:

Food Network - Alton Brown Recipes:

Weber Grill Recipes: