Skirt Steak Fajitas on a Charcoal Grill

Notes: Toast the cumin in a dry skillet over medium heat until fragrant (about 1 minute), then remove the pan from the heat so the cumin won't scorch. Serve the fajitas as is or with salsa, shredded cheese, and/or sour cream. To use flank steak instead of skirt steak, see related tip, "Telling Skirt Steak and Flank Steak Apart".


Serves 4


1/2 cup fresh lime juice
1/4 cup vegetable oil
3 cloves garlic , minced
2 tablespoons soy sauce
2 tablespoons ground cumin , toasted (see above note)
2 teaspoons light brown sugar
1 jalapeno chile, seeded and chopped fine (1 chipotle can be substituted for the jalapeno)
1 tablespoon minced fresh cilantro leaves
2 skirt steaks , each about 3/4 pound
2 large onions , cut into 1/2-inch slices
3 bell peppers (large), 1 red and 2 green, tops and bottoms removed, then cut in half lengthwise and seeded
12 (6-inch) flour tortillas



1. Whisk lime juice, 2 tablespoons oil, garlic, soy sauce, cumin, brown sugar, and chile in bowl. Transfer 1/4 cup marinade to bowl, add cilantro, and set aside. Prick steaks with fork about 50 times on each side, then cut each steak in half crosswise. Place steaks in large zipper-lock plastic bag, pour in marinade without cilantro, seal bag, and refrigerate at least 30 minutes or up to 2 hours. Remove steaks from bag, pat dry with paper towels, and discard marinade in bag.

2. Light large chimney starter filled with charcoal briquettes (about 100 coals) and burn until coals are covered with fine gray ash. Pour coals into pile on one side of grill. Set cooking grate in place, cover, and let grill heat up 5 minutes. Scrape cooking grate clean.

3. Meanwhile, brush onions and peppers with remaining 2 tablespoons oil. Grill onions and peppers, turning occasionally, until charred and softened, 8 to 12 minutes (peppers will cook more quickly). Move vegetables to cool side of grill. Grill steak directly over coals until seared on both sides but still pink in center, 4 to 6 minutes per side. Transfer steak and vegetables to serving platter, pour cilantro marinade over, cover with foil, and let rest 5 minutes.

4. Meanwhile, toast tortillas over hot fire, about 10 seconds per side. Wrap in aluminum foil to keep warm. Slice steak as shown in photo and cut vegetables into finger-length pieces.
Serve immediately with warm tortillas.

8/2006 - Cook's