GrillMexican
Steak fajitas
Skirt, peppers, onion, a ripping pan or grate. Cast iron is the restaurant. The grate is the yard.
Made it?
40 min · 25 min hands-on · pull 130°F · rest 8 min
Ingredients
1.5 lb on the fire · ~1.2 lb to the table · 2 plates at 8 oz
- skirt steak1 1/2 lb
- bell peppers, strips2
- onion, strips1
- kosher salt2 tsp
- cumin1 tsp
- chile powder1 tsp
- flour or corn tortillas8
- to finishlime, cilantro
Method
- 1
Salt, cumin, chile on the steak. Hot grate or skillet, 2–3 minutes a side to 128°F. Rest 8. Slice across.
- 2
Peppers and onion in the fat or on the grate until they slump and char.
- 3
Tortillas, steak, peppers, lime. A bowl version is the carne asada bowl — this is the tortilla plate.
If you don’t have it
- skirt steak → flank steak. Keep the same pull. Leaner cooks faster and dries sooner.
- skirt steak → What you actually have, if it is the same muscle family. The carne asada cook is meat-only. This is the fajita plate.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making guacamole.
Last, so it does not brown. Fork, not a processor. Chunks should remain.
10 min
- With this dish, try making pico de gallo.
While the meat rests. Only with a tomato that tastes like one. Dice small, salt, lime. 10 minutes so it weeps a dressing.
15 min
- With this dish, try making homemade crema.
In the morning, or an hour before the bowls. Stir, rest. Lime if you want it sharper.
10 min
Same cut
Skirt and flank
Same steak. Pick the plate.