Grilled Steak Fajitas Recipe
What takes 10 minutes to prep, 15 minutes to cook, and comes out tasting absolutely amazing? Why, yes, it's steak fajitas! Just remember, in addition to the easy prep time, you're going to want to let the steak marinate for at least two hours (or overnight). But think of it this way: If you prep the steak one day and let it marinate overnight, you'll have your dinner on the table and ready to eat the next day in just 15 minutes.
And by the way, it's the marinade that makes this meal. Which is really no surprise, considering the steak fajita marinade chef and recipe developer Cecilia Ryu has come up with uses no fewer than a dozen ingredients.
Add to that 12-ingredient marinated steak some choice veggies, a handful of great toppings and garnishes, and you have yourself a meal that will please the whole gang. In fact, depending on how many mouths you have to feed (and how hungry said mouths tend to be) you might want to double your portions.
One thing to remember as you cook, though: take good care of that meat. "Don't overcook the steak!" Ryu says. And don't rush it, either. "As with any steak recipe, it is very important to let the steak rest after cooking," the chef explains. "If you cut the steak right away, all the juices will pour out and you will end up with a dry steak. The juices need time to redistribute during the resting time."
Gather your ingredients for grilled steak fajitas
This recipe calls for a lot of ingredients. As in, nearly two dozen, or 23 to be precise. And though a few are optional add-ons, they're very well advised! You'll need about a pound of skirt steak, minced cloves of garlic, Worcestershire sauce, cumin, chili powder, ancho chili powder, salt, black pepper, red pepper flakes, pineapple juice, the juice of approximately 2 limes, olive oil, canola oil, chopped cilantro, sliced onion, sliced red and yellow peppers, and sliced jalapeño pepper, seeded and stemmed. You'll also need tortillas, and optionally, guacamole, pico de gallo, sour cream, and lime wedges for serving.
As for Ryu's favorite ingredient here? "My special 'stand out' ingredient is the ancho chili powder," she says, adding: "Ancho chili powder is slightly sweet and smoky with mild heat. Although not too much is added to the marinade, you can certainly taste a unique hint of smokiness."
Prepare the marinade and marinate the meat
To start off, place the skirt steak in a large glass dish or a gallon-sized zipper bag. Then, in a small bowl, combine the chopped garlic, Worcestershire sauce, cumin, chili powder, ancho chili powder, salt, pepper, red pepper flakes, pineapple juice, lime juice, ¼ cup olive oil, and chopped cilantro. Stir these well to combine, then coat the steak with the marinade.
Now, cover the container (or close the bag) and put the meat in the refrigerator for at least two hours or, better yet, overnight. Turn the meat once or twice during the marinating process. Remove the meat from refrigerator one hour prior to cooking. And if you're wondering, yes, you can use a different type of meat if you prefer. Ryu says, "The same marinade would absolutely work with chicken!"
Grill the steak
Shortly before you start cooking, go ahead and slice the veggies, remove the seeds from the peppers, and prep your garnishes and sauces.
Then, heat a large, cast iron skillet or grill pan, add 1 tablespoon canola oil, and heat it to a medium-high temperature. Remove the steak from the marinade, discarding the excess fluid, then grill the steak for 4-8 minutes on each side, depending on the steak's thickness.
When it's cooked through, remove the steak from the pan, cover it with foil, and allow it to rest for approximately 10 minutes.
Sauté the veggies, slice the steak, and assemble the fajitas
Add the remaining tablespoon of canola oil to the pan and heat it over medium-high heat. Add the onions, bell peppers, and jalapeños to the pan and sauté the veggies for 2-4 minutes, until they have just softened. Season the vegetables with a pinch of salt and pepper (or more if you want), to taste.
Finally, slice the steak across the grain, cutting it into thin strips, then assemble your fajitas or lay out the ingredients on a platter for diner DIY. Serve the cooked ingredients with tortillas and any desired garnishes.
- 1 pound skirt steak
- 4 cloves of garlic, minced
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon ancho chili powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon red pepper flakes
- 2 tablespoons pineapple juice
- ¼ cup lime juice, approximately 2 limes
- ¼ cup olive oil
- 2 tablespoons canola oil
- ¼ cup chopped cilantro
- 1 onion, sliced
- 1 red pepper, cut into thin strips
- 1 yellow pepper, cut into thin strips
- 1 jalapeño pepper, cut into thin strips
- 12 tortillas
- guacamole
- pico de gallo
- sour cream
- lime wedges
- Place the skirt steak in a large glass dish or gallon-sized zipper bag. In a small bowl, combine the garlic, Worcestershire sauce, cumin, chili powder, ancho chili powder, salt, pepper, red pepper flakes, pineapple juice, lime juice, ¼ cup olive oil, and cilantro. Stir well.
- Coat the steak with the marinade, then cover and refrigerate for at least 2 hours or overnight. Remove the marinated steak from the refrigerator 1 hour prior to cooking.
- Heat a large, cast iron skillet or grill pan with 1 tablespoon canola oil on medium high heat. Remove the steak from the marinade. Grill the steak for 4-8 minutes on each side, depending on the steak's thickness. Remove the steak from the pan and cover with foil, then allow it to rest for approximately 10 minutes.
- Add the remaining tablespoon of canola oil to the pan and heat over medium-high heat. Add the onions, bell peppers, and jalapeño and sauté the veggies for 2-4 minutes, until just softened. Season with a pinch of salt and pepper (or more), to taste.
- Slice the steak across the grain into thin slices.
- Serve with tortillas and any desired garnishes.