Wagyu Skirt Steak Fajitas

Name: Wagyu Skirt Steak Fajitas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Mexican-American
Ingredients: 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; 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

Rated 5.0 stars by 1 users

Cuisine

Mexican-American

Author

Tuffy Stone

Servings

4 to 8

Prep Time

20 minutes

Cook Time

25 minutes

Calories

914

Marinade

Overnight, plus 1 hour

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.

Ingredients

Marinade Ingredients

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

Fajita Ingredients

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

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.
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.
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.
Remove the steak from the marinade and pat dry.
Heat the grill to 500°F for direct grilling.
Place the grill basket with the peppers and onions directly over the heat, close the lid and cook for 5 minutes. Set aside.
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.
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.
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.

Recipe Note

Author Bio

Dubbed “The Professor,” Tuffy Stone is a legendary pitmaster known for his precision and dedication to the science of smoke. He’s earned Grand Champion titles at nearly every major barbecue competition, including the American Royal, Memphis in May, and the Jack Daniel’s Invitational. A Barbecue Hall of Famer, Tuffy is also the author of Cool Smoke and a former judge on BBQ Pitmasters.

Nutrition

Serving Size 4 to 8
Calories 914, Carbs 75 grams (25%), Protein 56 grams (112%), Fat 48 grams (73%), Saturated Fat 15 grams (93%), Trans Fat 1 grams, Cholesterol 141 milligrams (47%), Fiber 16 grams (65%), Sugar 19 grams, Sodium 5274 milligrams (229%), Iron 9 milligrams (50%), Potassium 2035 milligrams (58%)