Entraña Fajitas - Steak Taco Recipe

flank steak

🥗Healthier: chicken breast

💰Cheaper: chicken thighs

Chicken breast is leaner, while chicken thighs are often more affordable.

bell peppers

💰Cheaper: frozen mixed peppers

Frozen mixed peppers can be more budget-friendly.

tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas offer more fiber, while corn tortillas are often cheaper.

Slice the inside skirt steak in half to make it manageable for grilling.

Set up the grill with a cast-iron half-moon griddle on high and a grill grate on low.

Slice the onions in half for grilling to achieve a nice char.

Place the onions on the griddle without seasoning them with oil.

Grill the onions until they start to soften, then remove them one by one as they finish.

Chop the roots off the spring onions and chop them finely after grilling until buttery soft.

Combine the chopped grilled vegetables in a bowl, ensuring to include all the juices from the board.

Add 1 to 3 tablespoons of smoked chipotle sauce to the bowl, adjusting for heat preference.

Season the mixture with a bit of salt and mix well to create the sauce.

Grill the skirt steak on the hot grill with just a little salt and pepper, without moving it until a nice sear forms.

Check the steak after a few minutes for color and doneness, then flip it to sear the other side.

Once the steak is nearly done, move it to the cast-iron skillet to use the beef fat to crisp up the tortillas.

Let the steak rest for around 5 to 10 minutes after grilling.

Warm the tortillas on the grill, using the beef fat for flavor until they puff up slightly.

Assemble the tacos by placing the sliced steak in the tortillas and topping with the prepared sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary