Skirt Steak Fajitas with Jimmy Nardello's & Charred Salsa Verde
Dalyah & Guy from Birdeye
4
20 minutes
25 minutes
111
Mexican
Grilled & BBQ
Fajita night meets live fire in this recipe built around Snake River Farms Gold grade skirt steak, a thin cut with intense marbling made for hot and fast searing. A coriander-cumin marinade with paprika, oregano and a hit of cayenne seasons the beef, while tomatillos, jalapeños and serranos char in cast iron for a smoky salsa verde. Sweet Jimmy Nardello peppers stand in for standard bell peppers, folded into seared onions for the fajita mix. Slice the steak against the grain, pile it into fire-warmed tortillas and finish with a generous spoon of that charred salsa verde.
Ingredients
- 1 packet Snake River Farms Gold Skirt Steak
- Salt and black pepper, to taste
For the marinaide
- 1 tablespoon coriander
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 tablespoon oregano
- ½ teaspoon cayenne pepper
- Juice of 1 lime
- Salt and pepper, to taste
For the charred Salsa Verde
- 6 - 7 tomatillos, husked
- ¼ onion
- 2 jalapeños
- 1 serrano
- 1 - 2 cloves garlic
- Juice of 2 limes
- Handful of cilantro
- Salt and pepper, to taste
For the Fajita vegetables
- Jimmy Nardello peppers or bell peppers
- 1 onion, sliced
To serve
- Tortillas, warmed over the fire
Directions
Combine the coriander, paprika, cumin, oregano, cayenne, lime juice, salt, and pepper. Rub all over the skirt steak and marinate.
Char the tomatillos, onion, jalapeños, serrano, and garlic on the cast iron over the
fire. Blend until smooth, then stir in the lime juice, cilantro, salt, and
pepper.Pan-sear the Jimmy Nardello’s, then rough chop. Sear the sliced onions, then fold peppers back in.
Sear the marinated skirt steak hot and fast over the fire to desired temp. Let rest, then slice against the grain.
Warm the tortillas over the fire. Build with sliced skirt steak, the onion and pepper mix, and a generous spoon of charred salsa verde.