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Grilled steak fajitas

Grilled steak fajitas

Kenji’s recipe from The Food Lab, but with less soy sauce, and more spiciness.

  • 4 people
  • 25 minutes
  • 15 minutes

Ingredients

Marinade

  • 1/2 cup canola oil
  • 1/2 cup lime juice, from 6 to 8 limes
  • 1/3 cup soy sauce
  • 1/4 cup (55g) packed brown sugar
  • 3 medium cloves garlic, finely minced
  • 1 jalapeno, minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin seed
  • 2 teaspoons freshly ground black pepper
  • 2 pounds (900g) trimmed skirt steak, cut into 6-inch pieces

Fajitas

  • 15 tortilla
  • 1 red bell pepper, cut into 1/2-inch strips
  • 1 yellow bell pepper, cut into 1/2-inch strips
  • 1 green bell pepper, cut into 1/2-inch strips
  • 2 jalapeno, cut into 1/4-in strips
  • 1 yellow onion, cut into 1/2-inch slices

Toppings

  • guacamole
  • pico de gallo
  • Sour cream
  • salsa
  • pickled jalapeno
  • cilantro
  • cheese

Directions

Marinade (earlier in the day)

  1. Combine canola oil, lime juice, soy sauce, brown sugar, garlic, chili powder, cumin, and black pepper in a medium bowl. Transfer 1/2 cup marinade to a large bowl and set aside.
  2. Place steaks in a gallon-sized zipper-lock bag and add remaining marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in the refrigerator on plate, turning every couple of hours, for at least 3 hours and up to 10.
  3. Toss peppers and onion in bowl with reserved 1/2 cup marinade. Cover and refrigerate alongside meat.

Grilling

  1. Preheat grill to high. Lower heat on one side, and place a cast iron skillet there. Remove meat from marinade, and place on grill.
  2. Cover and cook for 1 minute. Flip, cover, and cook for another minute. Continue flipping and grilling, until meat is well charred and 115 to 120°F for medium-rare or 125 to 130°F for medium. Remove and rest meat covered, for 10–15 minutes.
  3. Move cast iron skillet to hot side of grill and allow to preheat for 2 minutes. Add pepper and onion mix and cook, stirring occasionally, until vegetables are softened and beginning to char in spots, about 10 minutes. When vegetables are cooked, transfer meat to a cutting board and pour any accumulated juices from plate into skillet with vegetables. Toss to coat.
  4. Transfer vegetables to a warm serving platter. Thinly slice meat against the grain and transfer to platter with vegetables. Serve immediately with hot tortillas, guacamole, pico de gallo, and other condiments as desired.