Thanks to Symon, we immediately had a craving for skirt steak. He stated throughout the entire show that skirt steak was one of his favorite cuts. When we were putting together our order for US Wellness Meats, I told Bill that we HAD to get a skirt steak, and I REALLY wanted to take a stab at a fajita recipe.
Around the same time that we were pulling our order together with US Wellness, we were also trying to come up with our recipe submission for the first issue of Paleo Magazine. After juggling some ideas around in our heads, we decided to send off the soon to be delicious skirt steak recipe using the meat we received form US Wellness. Now that the first issue is out, it is time for us to share this recipe with you.
- 1 pound skirt steak
- 2 tablespoons olive oil
- The juice of 1.5 limes
- 4 cloves of garlic, minced
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon chipotle pepper
- 1 teaspoon cumin
- Rinse skirt steak under cool water and pat dry with a paper towel.
- Carefully remove any remaining silver skin from the steak.
- Place steak in a gallon ziplock bag, and set aside.
- In a small mixing bowl, whisk together olive oil, lime juice, salt, pepper, chipotle, cumin, and garlic.
- Pour marinade over steak, seal bag, and toss to evenly coat the entire skirt steak.
- Place in the refrigerator and allow to marinate for up to 24 hours.
- Preheat grill to 500, 10 minutes prior to cooking.
- Remove steak from the fridge and bring up to room temperature.
- Grill steak 3-4 minutes a side.
- Allow to rest for 5 minutes.
- Cut steak in thin strips, against the grain for serving.
Fajita Vegetable Ingredients:
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 vidalia onion, thinly sliced
- 2 cups sliced baby bella mushrooms
- 1 tablespoon olive oil
- 1 teaspoon each, salt, pepper, chipotle pepper, and cumin
Fajita Vegetable Process:
- Heat olive oil on medium heat in a cast iron skillet.
- Add vegetables and seasonings, and saute until onions are translucent, and peppers have softened. Remove from heat and set aside.
- Turn oven onto broil at 500, and raise oven rack to the top level.
- Place vegetables in cast iron skillet under the broiler for 3-5 minutes.
- Top steak with fajita vegetable medley.
- Garnish with chopped cilantro, and a side of guacamole with a lime wedge.
This recipe was delicious and simple. The meat was amazingly tender, and the fajita flavors packed just the right amount of punch.
Once again I find myself wishing that I had just happened to stop by your place when such creations of yours were still sizzling hot. 🙂 "Oh, fajitas? What a coincidence! Why, sure, I'd love to try some!"
Shared this – as I do so many of your recipes, on my Google Reader feed. 🙂
Imagine our surprise here in the office when the very first edition of Paleo magazine arrived with your skirt steak recipe on the cover! Cain kept it all cleverly under wraps, so we were totally shocked. The whole magazine is just gorgeous. We feel honored just to be a part of the issue, let alone on the cover. Truly amazing work (as always). Cheers and congratulations!