How to Make Skirt Steak Fajitas with Jeff Mauro | The Kitchen | Food Network

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These SIZZLING skirt steak fajitas are restaurant-quality!

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Skirt Steak Fajitas
Level: Easy
Total: 3 hr 10 min
Active: 40 min
Yield: 4 servings


1 1/2 pounds outside-cut skirt steak
1/2 cup olive oil
1/4 cup lime juice
1/4 cup soy sauce
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon ancho chile powder
1/2 teaspoon ground cumin
2 tablespoons canola oil
1 red bell pepper, stemmed and seeded, then sliced 1/2-inch-thick
1 poblano chile, stemmed and seeded, then sliced 1/4-inch-thick
1/2 yellow onion, sliced 1/4-inch-thick
Freshly ground black pepper
12 warm corn tortillas
Serving suggestions: guacamole, pico de gallo, sour cream, shredded iceberg lettuce, pickled jalapenos


Special equipment: a squeeze bottle

Cut the skirt steak into 3 equal size pieces and place in a gallon-sized resealable bag.

Combine the olive oil, lime juice, soy sauce, salt, chile powder and cumin in a bowl. Reserve about 1/4 cup marinade in a squeeze bottle for later use, then pour the rest into the bag with the steaks. Seal the bag and press out all the air, making sure all sides of the steaks are evenly coated. Refrigerate for at least 30 minutes.

Remove the steaks from the bag and shake off any excess marinade. Place on a wire rack-lined baking sheet and return to the fridge, uncovered, for another 2 hours. (This will make sure the steaks get a beautiful rich color when seared.)

Heat a 12-inch cast-iron skillet over medium-high heat. Add 1 tablespoon canola oil. Give the steaks a generous sprinkle of salt, then put in the hot skillet. Sear until a crust has developed, 2 to 3 minutes per side. Remove to a cutting board. Without cleaning the skillet, add the remaining tablespoon canola oil, followed by the peppers and onions, and cook until slightly softened, 5 to 6 minutes.

Meanwhile, slice each steak in half with the grain. Now turn the steaks 90 degrees and slice against the grain into 1/4-inch strips. When the peppers and onions are almost finished cooking, add the steak to the hot skillet for a final sizzle and season with salt and pepper. Squirt the reserved marinade into the hot skillet to create a steamy sizzle. Serve with the tortillas and any toppings you wish.

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How to Make Skirt Steak Fajitas with Jeff Mauro | The Kitchen | Food Network

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How to Make Skirt Steak Fajitas with Jeff Mauro | The Kitchen | Food Network

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You can differ the recipe to your own tastes and exclude the important things you don’t like. Instead of using chicken or steak in your next stir fry, try utilizing thinly sliced sweet potatoes.

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For a grilled taste, you will require to scorch the marinaded Steak Fajitas in a frying pan prior to baking them. Brown the meat in some butter in a frying pan over a moderate heat for a number of minutes per side. Scorching the meat is elective however a browned steak looks much better and searing it also assists to lock in the juices so this action is recommended.

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In a small sized baking meal, mix half of the lime juice and half of the olive oil with garlic, chilli powder and cumin. Add the salmon and coat both sides. Let it sit.

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You can bake a whole chicken which is called roasting. No more sitting around, believing what you need to produce supper tonight. This might sound like a small information, but it can make or break a finished product.

After consuming healthy food, you will feel fresh and happy. I ought to give you a little background before you sign and go up. Pregnant ladies require other 300 calories daily during the 2nd and 3rd trimesters. – How to Make Skirt Steak Fajitas with Jeff Mauro | The Kitchen | Food Network


How to Make Skirt Steak Fajitas with Jeff Mauro | The Kitchen | Food Network, Get Favorite Chicken Pasta, Healthy Recipes related to Which Steak for Fajitas.

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