Put a little sizzle in your summer with these easy and savory steak fajitas! Grassfed skirt steak is a delicious and economical cut of beef that grills beautifully and can be used for creating not only the ultimate fajita, but also a flavorful main entrée steak.
I recommend seeking a source for pastured (grassfed) beef since it’s nutritionally and ethically superior. Many whole food type markets carry a variety of pastured meats and poultry. And if you cannot find a resource in your area, companies like US Wellness Meats are also an option.
These succulent steak fajitas are great on either my homemade soaked grain tortillas or grain-free, dairy-free tortillas. We like to top them with a variety of fresh, nutritious favorites, such as raw cheese, cultured sour cream, diced avocado, pico de gallo and fresh chopped cilantro – YUM!
And whether you’re a novice, or veteran griller, be sure to check out my Top 10 Best Grilling Tips for some secrets of success that are certain to take your grilled foods to a whole new level of excellence!
Be sure to save any leftovers to make a delicious steak-n-cheese sub-sandwich or wrap.
Ingredients
- 1 lb. grassfed skirt steak
- 1 medium yellow onion, cut into thick slices
- 2 organic red peppers, quartered & seeded
- 1/4 cup olive oil
- 1/4 cup of freshly-squeezed lime juice (approx. 2 limes)
- 2 cloves garlic, finely minced
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 tsp homemade Emeril Essence Seasoning
- 3 tbsp olive oil
- 1/2 tsp homemade Emeril Essence Seasoning
- 1/4 tsp sea salt
Instructions
- In a 9x13-inch baking dish (or gallon-size ziplock bag). Add all of the steak marinade ingredients; combine well. Cut the skirt steak into two pieces and place in marinade, making sure both sides are well coated. Marinate steak for at least 30 minutes at room temperature, or overnight in the refrigerator.
- The key to juicy, tender meat is to bring it to room temperature prior to cooking. So be sure to take the marinated steak out of the frig about 30-45 minutes prior to grilling.
- When ready to grill, whisk together the veggie marinade in a small bowl. Cut veggies into large pieces and place on a large plate. Brush marinade on both sides.
- Then, preheat half of the grill to high heat, with the other half devoted to medium-low heat. Place the onions and peppers on the low-heat side of the grill, turn every few minutes until the veggies are slightly charred and just tender.
- As onions and peppers are finishing, remove the steaks from their marinade, making sure to shake off excess marinade. Place steaks on the grill and remove veggies; cover with foil and set aside.
- Grill steak over high heat for 2-3 minutes on each side for medium/medium rare depending on the size and thickness. Remove steaks from grill; cover with foil, and allow to rest for 3-5 minutes.
- While meat is resting, warm tortillas on grill over low heat for about a minute per side. Remove from grill; cover and set aside.
- Thinly slice skirt steak against the grain. Add sliced steak to your warmed tortilla and top with grilled onions and peppers. Finish with your favorite toppings such as diced avocado, pico de gallo and fresh chopped cilantro. Fantastic!
This recipe was shared at: Homestead Barn Hop, Modest Mondays, Welcome Home Link-Up, Make Your Own Mondays, I Gotta Try That!, Titus 2sdays, Fat Tuesdays, Traditional Tuesdays, Titus 2 Tuesdays Link-Up, Hearth & Soul, Living Well Wednesdays, Works for Me Wednesday, Allergy-Free Wednesdays, Gluten-Free Wednesday,