Beef Skirt Fajita

Beef Skirt Fajita:

An excellent cut of meat, and when used in fajita it really adds to the flavour.

 

Beef skirt fajita

Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 4 people

Ingredients

  • 1 large beef skirt steak
  • Marinade for the steak
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • Zest of one lime
  • 1 tbsp chopped fresh coriander
  • ½ tsp chipotle chilli powder
  • ½ tsp chipotle chilli flakes

For the sauce

  • 1 tbsp olive oil
  • 1 onion chopped
  • 1 sliced red pepper
  • or 270g jar roasted peppers sliced
  • 2 tsp ground cumin
  • 2 tsp oregano
  • 2 tsp sweet paprika
  • ½ tsp crushed black pepper
  • 1 tsp hot paprika
  • or 1 tsp hot chilli powder if you don’t have hot paprika
  • A good pinch Maldon salt
  • 1 tin good quality chopped tomatoes

To serve

  • 1 pkt flour tortillas

Instructions

  1. Mix together the marinade ingredients in a dish and coat the beef well. Cover and leave to marinate in the fridge for at least 2 hours. When you are ready to cook, set up the BGE direct at around 205 deg C (400 deg F) with the cast iron griddle, ridge side up. 

  2. Fry the chopped onion in the olive oil then add the red pepper and the cumin, paprika, hot paprika (or chilli powder) and fry for a few seconds. Then add the tomatoes, black pepper, salt and oregano. Simmer for ten minutes until the onions and peppers are tender and cooked. 

  3. While the sauce is cooking, remove the beef from the marinade and place on the pre-oiled grill for a few minutes then turn over to sear both sides (if cooking indoors, fry on a cast iron skillet). 

  4. Continue to cook until the meat reaches 57 deg C internal temperature (for medium rare). Skirt steak will be tough if served any more cooked than medium rare. If you like your beef more done than this, you would be better off using a different cut such as stir-fry or flat-iron steak. 

  5. Carve the skirt steak into thin slices, against the grain and cut into bite-sized chunks. Add the meat and the juices to the sauce and serve with the flour tortillas, guacamole, soured cream, grated mature cheddar and hot salsa. Lush! 

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