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–+ servings

Grilled Skirt Steak Fajitas

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 2 hours
Total Time 2 hours 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 750 grams skirt steak, (1 ½ lbs)
  • ½ cup pale ale
  • 3 tablespoons lime juice
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 1 cup red onion, thinly sliced
  • ½ cup red bell pepper, thinly sliced
  • ½ cup green bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 3 plum tomatoes, cut into 4 wedges each
  • 1 tablespoon light soy sauce
  • ¾ teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 flour tortillas, 6-7 inch, warmed

Instructions
 

  • Place steak in a large zip lock bag then add the ale, lime juice, and cumin. Squeeze out as much air as you can, seal bag, and squish it around to coat mix and coat the steak. Place bag in the fridge for 2 hours to marinate, turning occasionally.
  • Heat the oil in a large non stick pan on medium high heat. When hot, add the onion, Sauté 2-3 minutes or until starting to soften then add the bell peppers, sauté for another 6-7 minutes or until softened.
  • Add the garlic, sauté for 1 minute, then add the tomatoes. Sauté for 2 minutes or until the tomatoes are just starting to soften. Add soy sauce, sauté for 1 minute. Turn off heat and leave on burner to keep warm.
  • Prepare your grill for direct cooking over medium high heat. Lightly oil the grill.
  • Remove steak from the bag, discard marinade. Sprinkle with salt and pepper.
  • Place steak on grill directly over heat. Grill 4-6 minutes on each side or until 63° C (145° F) internally or to your preferred doneness.
  • Remove steak to a cutting board, slice across the grain into ¼ inch thick slices.
  • Divide steak among the tortillas, divide vegetable mixture among the tortillas, serve and enjoy.

Notes

Since this is using beef, and 4 servings, this is at least Fair cost per serving, and depending on where the beef is purchased, this could be a high cost per serving. I will price this more accurately when I make this.