Ingredients
Method
- Start by marinating the skirt steak. In a mixing bowl, combine lime juice, olive oil, minced garlic, cumin powder, chili powder, salt, and black pepper. Mix well.
- Place the steak in the bowl and ensure it’s completely coated with the marinade. Set aside for at least 15 minutes.
- While the steak is marinating, slice the poblano peppers, red bell pepper, and onion into thin strips.
- Heat a grill pan over medium-high heat. Once hot, grill the marinated skirt steak for about 4 minutes on each side or until it’s cooked to your desired level of doneness.
- Remove the steak from the grill and let it rest for a couple of minutes. This ensures the juices remain inside the steak, making it juicy and flavorful.
- In the same grill pan, add the sliced peppers and onion. Sauté them until they’re slightly charred and soft.
- Slice the grilled skirt steak thinly against the grain.
- Warm up the tortillas on the grill for about 1 minute on each side.
- Assemble your Grilled Skirt Steak Poblano Fajitas by placing the sliced steak on a tortilla, followed by the grilled peppers and onions.
Notes
For an even more intense flavor, you can marinate the skirt steak for a couple of hours or even overnight.
If you don’t have a grill pan, a regular skillet works just fine. Just ensure it’s hot before adding the steak or veggies.
Customizing the toppings can add a burst of flavors. Think guacamole, salsa, or a drizzle of fresh lime.
If you don’t have a grill pan, a regular skillet works just fine. Just ensure it’s hot before adding the steak or veggies.
Customizing the toppings can add a burst of flavors. Think guacamole, salsa, or a drizzle of fresh lime.