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Wagyu Skirt Steak Fajitas

Tuffy Stone

Servings

4 to 8

Prep Time

20 minutes

Cook Time

25 minutes

Calories

914

Cuisine

Mexican-American

Category

Grilled & BBQ

Skirt steak was made for fajitas. Tuffy Stone's marinade leans hard on garlic, shallot and jalapeño, with a splash of bread and butter pickle juice for tang, and an overnight rest gives all of it time to settle in before the steak hits a hot grill. Char the peppers and onions in a basket while the grates are screaming, toast the tortillas right on the grill and you have a platter worth building a table around. Set out salsa, avocado, cilantro and lime, then let everyone build their own.

Wagyu Skirt Steak Fajitas

Ingredients

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    • 1 cup soy sauce

    • ½ cup fresh lemon juice

    • ¼ cup garlic, minced

    • ¼ cup shallots, minced

    • ¼ cup jalapeño, minced

    • ¼ cup red wine vinegar

    • ½ cup bread and butter pickle juice

    • 2 ¼ teaspoons freshly ground black pepper

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    • 1 SRF Black® American Wagyu skirt steak (about 1 1/2 pounds)

    • 3 bell peppers, cut into ¼" strips

    • 1 red onion, cut into ¼" strips

    • 1 tablespoon neutral cooking oil

    • ¼ teaspoon kosher salt

    • ¼ teaspoon freshly ground black pepper

    • 2 cups of your favorite salsa

    • 8 flour tortillas, about 6" diameter

    • 1 ½ cups packed fresh cilantro leaves

    • 2 avocados, pitted, peeled and diced

    • 2 limes, cut into wedges

    • 1 cup sour cream

    Directions

    1. Make the marinade the day before you plan to cook. Combine the soy sauce, lemon juice, garlic, shallots, jalapeño, vinegar, pickle juice and black pepper. Cover and refrigerate overnight.

    2. The next day, place the skirt steak in a shallow dish. Pour the cold marinade through a strainer over the steak to completely cover. Refrigerate for 1 hour, turning the steak after 30 minutes.

    3. In a large bowl, toss the bell peppers and red onion with neutral cooking oil. Season with salt and black pepper. Place in a grill basket and set aside.

    4. Remove the steak from the marinade and pat dry.

    5. Heat the grill to 500°F for direct grilling.

    6. Place the grill basket with the peppers and onions directly over the heat, close the lid and cook for 5 minutes. Set aside.

    7. Place the skirt steak directly over the heat, close the lid and cook for 5 minutes. Flip and cook for another 3 to 5 minutes, or until a meat thermometer reads 125°F at the thickest part. Remove from heat and let rest for 5 minutes.

    8. While the steak rests, grill the tortillas directly on the hot grill. Toast for about 5 seconds per side, then stack on a plate and cover with a napkin to keep warm.

    9. Slice the steak across the grain. Divide the steak and pepper-and-onion mixture evenly among the tortillas. Garnish with salsa, cilantro and avocado. Serve with lime wedges and sour cream on the side.