Skirt Steak Fajitas
- Level: Easy
- Yield: 4 servings (8 fajitas)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 601
- Total Fat
- 30
- Saturated Fat
- 9
- Carbohydrates
- 52
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 33
- Cholesterol
- 81
- Sodium
- 907
- Total: 35 min
- Active: 25 min
Ingredients
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 yellow bell peppers, quartered
1 red bell pepper, quartered
1 yellow onion, cut into thick rounds
1 bunch scallions, trimmed
2 tablespoons canola oil
1 pound skirt steak, cut into 2 long pieces
8 small flour tortillas, warmed
For serving: sour cream, shredded iceberg lettuce, guacamole, shredded cheese and lime wedges
Directions
- Preheat a grill to medium-high heat.
- In a small bowl, combine the chili powder, sugar, garlic powder, onion powder, salt and pepper.
- Use a pastry brush to coat both sides of the bell peppers, onions and scallions with some of the oil, then sprinkle with a quarter of the spice mix. Pat the steaks dry with a paper towel, then brush with the remaining canola oil and season with the remaining spice mix.
- Grill the steaks until grill marks appear and they start to char slightly, about 3 minutes per side for medium rare. Grill the peppers, onions and scallions until grill marks appear, 3 to 4 minutes per side. Remove everything to a cutting board. Coarsely chop the vegetables first to allow the steaks some time to rest. Slice the steaks against the grain into thin slices.
- Serve with the warm flour tortillas (I like to wrap a stack of tortillas in foil and warm on the grill) and sour cream, lettuce, guacamole, cheese and lime wedges.