Grilled Marinated Skirt Steak Fajitas

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Chop half of a red onion using a food chopper until consistency is small with some chunks.

Chop one jalapeno pepper with seeds removed.

Chop about a quarter cup of cilantro leaves, leaving out the stems.

Add half cup of corn oil to a mixing bowl.

Add a quarter cup of soy sauce to the bowl.

Juice one whole lime into the marinade.

Mince two garlic cloves and add to the marinade.

Add three teaspoons of chili powder to the marinade.

Add two teaspoons of cumin to the marinade.

Add one teaspoon of black pepper to the marinade.

Mix all marinade ingredients together in a bin or Ziploc bag.

Cut approximately two pounds of outside skirt steak into three equal pieces and add to the marinade.

Marinate in the refrigerator for about four to six hours, flipping the steak every two hours if using a container.

Chop one red bell pepper, one green bell pepper, and one yellow bell pepper into pieces.

Chop one large yellow onion into slices.

Season the chopped vegetables with cilantro, corn oil, chili powder, cumin, and black pepper, mixing well.

Heat a cast iron skillet on the grill over medium heat and add oil to the skillet.

Add seasoned vegetables to the skillet and cook until slightly soft.

Clean the grill and rub down with oil, preheating it to medium-high heat.

Add the marinated steaks to the grill, including any remaining marinade chunks on top.

Cook the steaks until they reach 130°F, then move them to the top rack to finish cooking to about 135°F.

Remove steaks from the grill and let them rest for at least five minutes before slicing.

Slice the rested steak against the grain into strips, optionally cutting them smaller for bite-sized pieces.

Assemble fajitas by starting with sour cream, adding steak, grilled veggies, and Manchego cheese, optionally topping with fresh cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens