This sweet and spicy Grilled Fajita Skirt Steak is made with sweet bell peppers, spicy jalapeños and fresh herbs. It’s then seared to perfection on the grill!
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Grilled Fajita Skirt Steak
Just.. can’t… stop… posting… Mexican … Food…. Recipes!
I’m sorry. You may or may not be sick of Mexican Food by now. I know alot of other bloggers are posting recipes involving Ham, peeps, stuffed chocolate eggs, and bunnies… because well.. Easter is in like 2 weeks.
But I just can’t do it. I’m not a girly girl and I hate ham. So, I just decided to skip the Easter food thing and go for Cinco de Mayo a.k.a The-American-excuse-to-go-to-a-mexican-restaurant-and-stuff-their-face-with-chips-and-salsa!
So along with that chips and salsa your chowing down on, why not serve up this Grilled Fajita Skirt Steak too!
I have been messing around with a good Fajita Steak marinade for years now. It is different each time, but this one just might be the one to stop my endless marinade creations.
It has spicy from the jalapeno, sweet from the red bell pepper, and acid from the red wine vinegar. I have seriously made this recipe 5 times in the past 2 weeks. Not for me of course… pffff… who am I kidding… all for me! There is even a panini recipe with this steak in it coming your way soon. But for now, lets just get your started on the steak portion.
How to Make The Best Steak
To get started, place 1 garlic clove, 1/2 cup of red onion {roughly chopped}, half a jalapeno {seeds removed}, 2 tablespoons of fresh cilantro, and 1/4 cup of red bell pepper {roughly chopped}. Pulse until slightly chopped.
Next add 2 tablespoons of red wine vinegar, 4 tablespoons of olive oil, and salt & pepper. Pulse until completely combined.
Pour mixture over 2 lbs. of tenderized skirt steak, making sure all parts of the steak are covered. Place in refrigerator and let sit for 30 minutes to let the marinade soak in.
Remove from refrigerator and let sit 10 minutes prior to putting on the grill. Heat grill to medium high heat. Place skirt steaks on the grill and grill for 4-5 minutes per side, depending on the thickness of your steak. Remove from grill, let sit for 5 minutes to let juices sink in and slice. Serve with Homemade Chimichurri Sauce.
Grilled Fajita Skirt Steak
- Prep Time: 30 mins
- Cook Time: 10 mins
- Total Time: 40 mins
- Yield: 4-6 servings 1x
- Category: Dinner
- Method: Grill
- Cuisine: American
Description
This sweet and spicy Grilled Fajita Skirt Steak is made with sweet bell peppers, spicy jalapeños and fresh herbs. It’s then seared to perfection on the grill!
Ingredients
- 2 lb. Skirt Steak, tenderized
- 1 garlic clove
- 1/2 cup of red onion
- 1/4 cup of red bell pepper
- half a jalapeño, seeds removed
- 2 tablespoons of fresh cilantro
- 2 tablespoon of red wine vinegar
- 4 tablespoon of olive oil
- Serve with chimichurri sauce
Instructions
- Place garlic clove, red onion {roughly chopped}, jalapeño {seeds removed}, fresh cilantro, and red bell pepper {roughly chopped} in blender. Pulse until slightly chopped.
- Next add red wine vinegar, olive oil, and salt & pepper. Pulse until completely combined.
- Pour mixture over tenderized skirt steak, making sure all parts of the steak are covered.
- Place in refrigerator and let sit for 30 minutes to let the marinade soak in.
- Remove from refrigerator and let sit 10 minutes prior to putting on the grill.
- Heat grill to medium high heat.
- Place skirt steaks on the grill and grill for 4-5 minutes per side, depending on the thickness of your steak.
- Remove from grill, let sit for 5 minutes to let juices sink in and slice.
- Serve with Homemade Chimichurri Sauce.
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