Entrees » Steak Fajitas
Print RecipeIngredients
For Marinating Steak
- 2 lbs skirt steak
- ⅓ cup pineapple juice
- ⅓ cup freshly-squeezed lime juice
- 3 tbsp Worcestershire sauce
- ¼ cup olive oil
- 1 tbsp minced garlic
- pinch of pepper
- pinch of salt
- 1 tbsp red chili powder
- 1 tsp paprika
- ¼ tsp cumin
For Vegetables
- 1 tbsp canola & olive oil blend
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium Spanish onion, sliced
- 1-2 serrano peppers, seeded, deveined & quartered
Serving Suggestions
- flour tortillas
- pico de gallo (fresh salsa)
- guacamole
- "crema" or sour cream
- fresh cilantro
- lime wedges
- frijoles a la charra (cowboy beans)
How-to
Marinate Steak
- In a large bowl (with a lid that will fit snugly), combine marinade ingredients, cover and shake vigorously
- Cut steak into sections that will fit in the bowl and pour marinade over the top
- Cover and refrigerate for 3-4 hours or overnight
Grill Steak & Vegetables
- Heat grill to medium-high
- Remove steak from marinade and place directly on the heat
- Sear 3-4 minutes per side over the hottest part of the coals. Meanwhile, place a cast iron skillet on the grill over indirect heat until hot. Remove steak and allow to rest 5-10 minutes, if desired
- Add 1 tbsp of a canola & olive oil blend
- Add the bell peppers, onions and serrano peppers. Season with salt and pepper and sauté until softened, about 5 minutes
- Slice steak thinly across the grain and add to the cast iron skillet to toss with the onions and peppers. Season with salt & pepper of desired. Remove from grill
- Place flour tortillas on grill, 20-30 seconds per side
- Serve steak fajitas with grilled flour tortillas, condiments of choice, and lime wedges
Amanda Escamilla
Born and raised in South Texas, Amanda Escamilla was Inspired to cook by her mother. Her passion for cooking is evident and she enjoys feeding friends and family with her favorite Mexican and Tex Mex recipes. Her philosophy that "food is important for our spiritual selves" is what makes her a true gem in the culinary community.
We all love grilling season, but, let's be real -- your family is sick of burgers and dogs. Grill up something different for a change with Amanda Escamilla's steak fajitas. Skirt steak is marinated in a sweet and tangy blend of pineapple juice and spices. Amanda takes the party outside to the grill and sears the meat over red hot mesquite charcoal. There's no reason to be running back and forth from the grill to the stovetop -- Amanda heats up a cast iron skillet right on the grill to sauté the fajita vegetables! The steak is thinly-sliced and joined with the vegetables in a straight-from-the-grill flour tortilla.
Amanda Escamilla
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