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Skirt Steak

FAJITAS

TOTAL TIME: 2-24 HOURS

PREP TIME: :15

LEVEL: EASY

SERVINGS: 4

Ingredients
  • 2 lbs. 44 Farms Skirt Steak
  • 2 Tbs. Cumin (ground roasted)
  • 4 tsp. Chili Powder
  • 4 tsp. 44 Farms Salt & Pepper Blend
  • 2 Tbs. Garlic (minced)
  • 1/4 cup Cilantro (chopped)
  • 2 tsp. Brown Sugar
  • 2 Tbs. Soy Sauce
  • 2 Tbs. Worcestershire Sauce
  • 1/2 cup Lime Juice
  • 1/2 tsp. Lime Zest
  • 1/2 cup Canola Oil
  • 1 Red Bell Pepper (seeded and julienne)
  • 1 Yellow Bell Pepper (seeded and julienne)
  • 1 Orange Bell Pepper (seeded and julienne)
  • 1cup Onion (halved and julienne)
  • 1/2 cup Cilantro Leaves (chopped)
  • 12 Flour Tortillas

 

Suggested Garnishes:

  • Pico de gallo
  • Queso fresco
  • Lime
  • Avocado

Skirt Steak Fajitas

  • 1
    Combine cumin, chili powder and Salt & Pepper blend.
  • 2
    Rub 2 Tbs. of spice mix on skirt steak and set aside in a large plastic zip lock bag for 10 minutes.
  • 3
    Whisk together garlic, ¼ cup cilantro, brown sugar, soy sauce, worcestershire sauce, lime juice, lime zest, and oil.
  • 4
    Add ½ cup of liquid to zip lock bag with skirt steak. Seal bag and massage steak to thoroughly coat in marinade. Place in the refrigerator for 2-24 hours.
  • 5
    Combine remaining dry spice mix and liquid together and set aside.
  • 6
    Heat 2 Tbs. of oil in a cast iron pan over medium high heat. Add onions and caramelize for 4-5 minutes.
  • 7
    Add bell peppers and cook for an additional 3 minutes until soft.
  • 8
    Add reserved marinade and stir until almost evaporated. Remove from heat, toss in chopped cilantro and place in a bowl.
  • 9
    Heat grill or large cast iron skillet over medium high heat.
  • 10
    Remove steak from the bag and pat dry with paper towels.
  • 11
    Place meat on grill and cook for 3-4 minutes on each side. If cooking in an iron skillet, add 1 Tbs. oil.
  • 12
    Remove steaks and let rest for 7 minutes.
  • 13
    Slice the steak against the grain, about 1/2 inch thick wide strips.
  • 15
    Heat tortillas on grill for 10-15 seconds on each side. Wrap in clean kitchen towel to keep warm.

CHEF'S TIP: Serve with our Green Chile Queso

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