Skirt Steak Fajitas
Restaurant-style fajitas, served hot at home! This delicious dinner is easy to make thanks to cast iron cookware.
- ½ cup (125 mL) beer or chicken broth
- 1 tbsp (15 mL) Worcestershire sauce
- 1 tbsp (15 mL) soy sauce
- 1 lime, juiced (about 1½ tbsp/22 mL)
- 2 garlic cloves, pressed
- 1½ tsp (7 mL) ground ginger
- 1½ tsp (7 mL) chili powder
- 1 tsp (5 mL) black pepper
- 1 tsp (5 mL) cumin
- ½ tsp (2 mL) garlic powder
- 1½ lbs. (700 g) skirt steak, trimmed
- Salsa Verde
- 10 meduim tomatillos, outer husks removed (see cooks’ tips)
- 1 jalapeño pepper, stem and seeds removed
- 1 garlic clove, whole and unpeeled
- 3 green onions
- ¼ cup (60 mL) cilantro leaves
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) pepper
- Fajita Filling
- 1 tbsp (15 mL) vegetable oil
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 1 medium onion, sliced
- 1 oz. (30 g) Chihuahua cheese, grated (½ cup/125 mL)
- For Serving
- 8-10 6” (15-cm) flour tortillas (fajita size)
- Optional: Sour cream, guacamole, or your other favorite toppings
- Mix all the marinade ingredients in a small bowl. Place skirt steak in a large resealable storage bag and pour in the marinade. Move the steak around to coat; seal and let it sit for 1–2 hours, or up to 8 hours in the refrigerator.
Meanwhile, place the Cast Iron Sizzle Skillet in the oven and preheat to 550°F (288°C). When the oven comes to temperature, leave the skillet in for 5 minutes.
- To make the salsa verde, place the tomatillos, jalapeño, and garlic on the hot skillet. Roast for 10 minutes. Remove the skillet from the oven, flip the ingredients and let it sit for another 5 minutes. Remove the veggies from the skillet.
- Peel the garlic. In a food processor or blender, combine the garlic, tomatillos, jalapeño, green onions, cilantro, salt, and pepper. Blend to desired consistency. Transfer the mixture to a bowl and refrigerate until ready to serve.
- To make the fajita filling, preheat the skillet over high heat for 3 minutes. Remove the steak from the marinade and pat dry. Brush the steak with the oil and sear for 4–6 minutes per side, or until it reaches 145°F (63°C) for medium doneness. Remove the steak and let it rest.
- Add the peppers and onions to the skillet and cook for 5–7 minutes, or until they’re softened.
- During the last minute of cooking, slice the steak across the grain into thin strips. Place the steak on top of the vegetables and add the cheese.
- Serve the fajita filling and salsa verde with the tortillas and optional toppings, if you’d like.
- 6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 460, Total Fat 24g, Saturated Fat 8g, Cholesterol 65 mg, Sodium 950 mg, Carbohydrate 32 g, Fiber 3 g, Sugars 7 g (includes 0 g added sugar), Protein 28 g
Tomatillos have a thin, paper-like husk that needs to be removed before cooking. To remove the husks, place them in a bowl of water, then peel the husks back. Before using, wash the tomatillos to remove the sticky residue.
To cook on the grill, preheat the grill and Cast Iron Sizzle Skillet over high heat. Add the tomatillos and other ingredients as directed in step 3 and close the grill lid. In step 5, reduce the grill’s temperature to medium-high, then preheat the skillet, and follow the remaining steps.
Skirt steak is a very flavorful and budget-friendly cut of beef. The “outer” skirt steak is more tender and preferred while “inner” skirt steak is better tenderized and cooked to at least medium doneness.
You can make this with chicken as well! Just substitute chicken breast or thighs for the skirt steak, follow the same directions, and cook until the chicken is cooked through.