I bought two of Weber’s Grills cookbooks from the dollar store a couple of weeks ago and decided to make fajitas over the long weekend. I think I may have halfa$$ed making fajitas a few years ago but I haven’t tried it since, until now. A great marinade makes all the difference in the world! And you have to choose the right cut of meat. We used skirt steak and marinaded it for 30 minutes, but I have also seen recommendations to marinade 3 hours to overnight. The meat was cooked in my cast iron skillet, but I am always afraid of super high heat and I don’t think I heated the pan enough. It took forever to cook to medium doneness. The outside got charred quite a bit but its mostly the caramelization of the marinade and it was delicious! I’m quite pleased with my cookbook find as well. It goes through all the steps to barbecuing beef, and includes a lot of recipes for marinades, rubs, sauces, and grilled sides. I have a feeling I will keep coming back to this book. This one’s an all-star. Weber’s on the Grill: Steak and Sides
(I didn’t bother making the salsa and used store bought instead.)
Skirt Steak Fajitas with Jalapeno Salsa
1/4 cup fresh lime juice
2 Tbsp vegetable oil
2 tsp light brown sugar
1 tsp minced garlic
1 tsp ground cumin
1 tsp kosher salt
2 lbs skirt steak, 1/2 – 3/4 inch thick, trimmed of excess surface fat, cut into foot-long pieces
1 1/2 cups coarsely chopped ripe tomatoes
2 large Hass avocados, diced
1/4 cup roughly chopped, fresh cilantro
3 Tbsp finely chopped green onions (white part only)
1-2 jalapenos, minced with seeds
1 Tbsp fresh lime juice
1/4 tsp Tabasco
kosher salt, to taste
pepper, to taste
2 large yellow onions cut crosswise ito 1/2 inch slices
2 large red peppers, cut into flat slices, ribs and seeds removed
8 flour tortillas (10 inches)
1. In a small bowl whisk the marinade ingredients. Place the steaks in a large resealable plastic bag and pour in the marinate. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade. Marinate at room temperature for 30 minutes, turning the bag occasionally.
2. Prepare the grill for direct cooking over high heat (450 F to 550 F).
3. In a medium bowl combine the salsa ingredients, and season with salt and pepper.
4. Brush the cooking greats clean. Brush the onions and pepper slices with oil and grill them over direct high heat, with the lid closed as much as possible, until they are lightly charred and softened, 6-8 minutes, turning once or twice. Remove from grill and allow to cool. Roughly chop the onions, and slice the peppers into 1/4 inch strips.
5. Remove the steaks from the bag, allowing most of the marinade to drip back in to the bag. Discard the marinade. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 4-6 minutes for medium rare, turning once or twice (if flare ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 5 minutes.
6. Wrap the tortillas in foil and warm over direct high heat, about 2 minutes, turning once. Cut the steaks across the grain into thin slices. Serve with the onions, peppers, tortillas, and salsa.