A vibrant and flavorful recipe for grilled skirt steak fajitas, perfect for a casual dinner or a festive gathering.
Combine olive oil, soy sauce, onion, garlic, lime juice, cumin, chili powder, brown sugar, and salt in a blender and blend until smooth.
Blending the marinade ensures all flavors are evenly distributed.
Place the steak in a ziploc bag and pour the marinade over it. Seal the bag and refrigerate for at least 1 hour or overnight.
Marinating overnight enhances the flavor penetration into the steak.
Preheat the charcoal grill until the coals are covered with gray ash.
Use natural chunk charcoal for a better flavor.
Remove the steak from the marinade and pat it dry. Grill the steak directly over the hot coals for 2-3 minutes per side.
Avoid overcooking to maintain the steak's tenderness.
Wrap the grilled steak in aluminum foil and let it rest for 10 minutes.
Resting allows the juices to redistribute within the steak.
Heat a cast iron skillet on the grill and add a bit of olive oil. Sauté the bell peppers, zucchini, and mushrooms until tender.
Stir occasionally to ensure even cooking.
Slice the rested steak thinly against the grain.
Slicing against the grain ensures the steak is tender.
Warm the tortillas on the grill for a few seconds on each side.
Warming the tortillas enhances their flavor and texture.
Assemble the fajitas by placing steak slices and vegetables on a tortilla. Add sour cream, cheese, and pico de gallo as desired.
Serve immediately for the best taste and texture.
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