Here at Little Griddle, we think a lot about steak. We griddle it for teppanyaki, we slice rib-eye thinly for steak sandwiches, and we even pan-sear it with rosemary-shallot butter. So we hope that you will take our word for it when we say that sometimes, nothing hits the spot better than delicious steak fajitas.
Grilled steak fajitas are delicious, but we just love the crust that we can achieve on a skirt steak with our ANYWARE ceramic griddles. It is a major bonus that the peppers and onions don't fall through the grill grates!
This is a simple recipe where some time in picking the best ingredients will really pay off. Skirt steak was the cut of meat originally used for beef fajitas in the 1930s, and we use it today because it soaks up the marinade beautifully, stays juicy when cooked quickly, and has a truly beefy, delicious taste. This is a beef-lover's cut of meat, for sure.
If you can't find skirt steak or prefer a different cut, flank steak is an excellent substitution. The same marinade is used for the steak and the vegetables, and we recommend marinating the meat and the vegetables in separate bags.
To make Skirt Steak Fajitas (for four), you will need:
- 2 lb. trimmed skirt steak per person
- 1 yellow or white onion, sliced into 1/4" strips
- 1 red pepper, sliced into 1/4" strips
- 1 yellow or orange pepper, sliced into 1/4" strips
- 2 cloves of garlic, minced, or 2 cube of frozen crushed garlic*
- 2 tsp. sugar
- 2 tsp. chili powder
- 2 tsp. black pepper
- 2 tsp. ground cumin
- 1/3 C. lime juice
- 1/3 C. soy sauce
- 1/2 C. avocado oil (or other high-heat, neutral oil)
- 16 flour tortillas
- Sliced avocado and cilantro sprigs, for serving
- Two gallon zip-top plastic bags or large bowls, for marinating
To make the dish: In a large measuring cup combine oil, lime juice, soy sauce, garlic, sugar, chili powder, pepper and cumin and whisk to mix thoroughly. Place the steak in one zip-top bag, and pour enough marinade in to cover completely. Seal the bag and rub the marinade around the steak to coat thoroughly. Place steak in refrigerator to marinate for at least two hours. It is fine to prepare this in the morning for use as an evening meal.
Place the peppers and onions in the second bag, and pour the remaining marinade over the vegetables. Seal the bag and rub the marinade around the vegetables, coating thoroughly. Refrigerate until ready to use.
When ready to cook the fajitas, take steak and vegetables from the refrigerator and pre-heat your griddle over medium high heat. You can test the griddle by placing a drop of water on the surface - if it sizzles, you're ready to cook (about 2 minutes).
Place the steak on the griddle surface and cook for about one minute per side to allow the steaks to develop a nice char. Flip the steaks and cook for another minute. Repeat this process as often as necessary for desired doneness - medium should take about two minutes per side. Remove to a platter to rest and cover with tented foil while you cook the vegetables.
While steak is resting, transfer vegetables to griddle and cook for 8-10 minutes, until charred and softened. Cooking the vegetables second allows the steak to rest, and it also allows the vegetables to absorb flavors from any steak juices remaining on the griddle. When cooked, transfer vegetables to a serving platter.
To warm tortillas, you may either place them in a foil pouch in your oven or on your grill to warm through, or you can use "The Little Griddle Method" - throw them on the griddle with a little oil after everything is cooked, and cook on both sides until browned and bubbled. Remove to a serving plate.
To Serve: After resting for at least five minutes, slice steaks thinly against the grain and serve with vegetables, tortillas and avocado and cilantro, if desired. Eat and repeat!
*seriously, frozen garlic is amazing