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Skirt Steak Fajitas with a Chipotle Orange Marinade
Because assembling food tableside is my bliss.
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Fajitas are my jam. Never do I not want to be eating fajitas. The obsession started on my first birthday and has been going strong ever since. The party was at Chi-Chi’s, and that restaurant will forever hold a special place in my heart. It also set the stage for my fixation, maybe a compulsion, to order any remotely Mexican or Tex-Mex item I saw on a menu. If it was listed, I was ordering it, didn’t care if I was at Chili’s, TGI Fridays, some random Italian/Mexican spot or an actual Tex-Mex restaurant.
Being a kid and having that sizzling platter arrive to your table, with all the various accoutrement, was exhilarating. The tortilla warmer! Extra sour cream? Yes. More cheese? Absolutely. Steak or chicken? Both! (Is this allowed!?) Still gets me psyched to this day. Anytime I’m assembling my food tableside is bliss, whether that be at a restaurant or at home. Plus, fajitas are easy to customize, use any protein you want, or none at all, go all veg if that’s your vibe. Scatter bowlfuls of toppings and sides all over the table so everyone helps themselves and then set out a large platter of your grilled items. Make it your own, top it however you like. And, if you have a tortilla warmer, bust it out, show it off. Make it a party.
For this particular version I’m doing grilled skirt steak, because it’s my favorite. I love skirt steak. If you’ve seen some of my other recipes you probably already know, it’s my meat of choice. Also shout out to the hanger steak and the Delmonico steak. They’re both near and dear to me, but for fajitas, they are not it. Skirt steak cooks super quick, has the best flavor (it is deeply and decidedly meaty) and once carved up, it’s super tender. I’m drooling just thinking about it. But, with all that said, you can certainly sub in shrimp, chicken of fish here. Make your own adventure. Tell me about it, I would love to hear!
Ok, now onto the recipe…
Prep Time: 15 mins
Active Cook Time: 20 mins
Marinating Time: 1 hr
2 tsp chipotle powder
1 tsp dried oregano
1/2 orange zest and juice
2 cloves garlic crushed
2 tbsp olive oil
small handful cilantro stems chopped
1 lb skirt steak cut into manageable pieces, roughly thirds
2 peppers bell, poblano, any kind you like
1 onion sliced in wedges
8 flour tortillas plus more
iceberg lettuce finely shredded
cheese cheddar, jack, queso fresco, whatever you like
cilantro roughly chopped
limes cut in wedges
mole powder optional, but I like it
Cut your skirt steak into manageable pieces, about 4 inches long is good. Generously season you steak with salt. Combine your marinade ingredients together in a bowl or container and toss with your divided skirt steak. Cover and let sit for at least 30 minutes, an hour is better.
To prep your peppers I would recommend removing the top and seeds, make one vertical slit and then flatten it out as best you can. I find it easier to grill a few large pieces of pepper, than a million little strips. To prep the onions, slice into wedges keeping the root end intact as much as possible. It helps them stay together on the grill, you can also skewer them. Whatever is easiest. Usually 3-4 wedges on each skewer is a good bet.
Get your grill pre-heated while you coat your onion and peppers in oil and season with salt. Pat your meat dry. Get your meat and veg on the grill and cook to your liking. I typically like the steak mid-rare and the veg charred but not mush, but you do you. Toss your tortillas on at the end to get some color and warm up before serving.
Let your meat rest for 10 minutes and then slice across the grain. Slice peppers into long strips and trim off the root end of those onions is they haven’t already separated themselves.
To serve, arrange your grilled items on a large platter along with the tortillas and set out on the table with your toppings and sides. Eat up.
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