Bubba's Fajitas
Submitted by Teck
Grilled skirt steak fajitas marinated overnight in Worcestershire, soy sauce, cumin, and lime. Served with sauteed peppers, guacamole, and warm flour tortillas.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
40 minThese are grill-or-nothing fajitas. Skirt steak soaks overnight in a punchy marinade built on Worcestershire, soy sauce, cumin, fresh cilantro, and a squeeze of lime. That combo breaks down the tough fibers in skirt steak while loading it with smoky, savory flavor. The liquid smoke is a nice touch that pushes the whole thing toward backyard-cookout territory.
The overnight soak is key here. Skirt steak is flavorful but needs time for the marinade to work its way in. You’ll know it’s ready when the meat looks darker and feels slightly firmer to the touch.
Baste frequently while grilling and turn often to avoid charring. Slice thin against the grain once it’s rested, and pile it onto warm flour tortillas with peppers, onions, and whatever fixings you’ve got lined up.
Pro Tips
- Always slice against the grain. Skirt steak has long, visible muscle fibers running in one direction. Cut perpendicular to them for tender strips instead of chewy ones.
- Don’t skip the overnight marinade. A few hours won’t do it. The Worcestershire and soy need time to tenderize and season the meat all the way through.
- Sauté the onions and peppers in butter while the steak grills. Butter gives them a richer flavor than oil and helps them caramelize instead of just steaming.
- Warm your tortillas on the grill for 15-20 seconds per side. A warm, slightly charred tortilla holds everything together better.
Variations
- Chicken fajitas: Use boneless, skinless chicken thighs instead of skirt steak. Same marinade, same grill method, but reduce cooking time.
- Spicy version: Add 1 chipotle pepper in adobo (minced) to the marinade for a smoky heat that complements the liquid smoke.
Ingredients
Directions
Trim fat from steak.
Pound lightly to tenderize. Place meat in non-metallic container.
Top with onion rings. Combine remaining ingredients.
Pour over meat and onions. Cover and refrigerate overnight.
Next day - or whenever you find your way back home, remove the meat and onions, reserving the marinade.
Separate the meat and onions. Place meat on grill, basting often with the marinade and turning often to prevent charring.
You gotta do this on a grill - it’s not the same in a broiler.
Meanwhile, sauté the onions in butter with some green and maybe some yellow peppers sliced into strips.
When the meat’s done, slice it into thin strips, cutting across the grain.
Serve with homemade refried beans, Mexican rice, guacamole, picante sauce or salsa, sour cream, grated cheddar, your sautéed veggies and of course, warm flour tortillas to hold it all together.
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