Grilled Steak Fajitas
By Morgan BollingPublished on February 26, 2017
Time
1¼ hours, plus 2 hours marinating
Yield
Serves 6
Ingredients
¾ cup pineapple juice ½ cup plus 1 tablespoon vegetable oil ¼ cup soy sauce 3 garlic cloves, minced2 pounds skirt steak, trimmed and cut crosswise into 6 equal pieces3 yellow, red, orange, or green bell peppers 1 large red onion, sliced into ½-inch-thick roundsSalt and pepper 12 (6-inch) flour tortillas 1 (13 by 9-inch) disposable aluminum pan 1 tablespoon chopped fresh cilantro
Before You Begin
Serve the fajitas with pico de gallo, avocado pieces or guacamole, sour cream, and lime wedges. One 6-ounce can of pineapple juice will yield 3/4 cup. We cook the skirt steak to between medium and medium-well so that its texture is less chewy and the steak is therefore easier to eat.
Instructions
- Whisk pineapple juice, 1/2 cup oil, soy sauce, and garlic together in bowl. Reserve 1/4 cup marinade. Transfer remaining 1 1/4 cups marinade to 1-gallon zipper-lock bag. Add steak, press out air, seal bag, and turn to distribute marinade. Refrigerate for at least 2 hours or up to 24 hours.
- Using paring knife, cut around stems of bell peppers and remove cores and seeds. Push toothpick horizontally through each onion round to keep rings intact while grilling. Brush bell peppers and onion evenly with remaining 1 tablespoon oil and season with salt and pepper. Remove steak from marinade and pat dry with paper towels; discard marinade. Sprinkle steak with 3/4 teaspoon salt and ½ teaspoon pepper. Wrap tortillas in aluminum foil; set aside.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to low.
- Clean and oil cooking grate. Place bell peppers and onion on hotter side of grill and place tortilla packet on cooler side of grill. Cook (covered if using gas) until vegetables are char-streaked and tender, 8 to 13 minutes, flipping and moving as needed for even cooking, and until tortillas are warmed through, about 10 minutes, flipping halfway through cooking.
- Remove tortillas from grill; keep wrapped and set aside. Transfer vegetables to disposable pan, cover pan tightly with foil, and place on cooler side of grill. (If using gas, cover grill and allow hotter side to reheat for 5 minutes.) Place steak on hotter side of grill and cook (covered if using gas) until charred and meat registers 135 to 140 degrees, 2 to 4 minutes per side. Transfer steak to cutting board and tent with foil. Remove disposable pan from grill.
- Carefully remove foil from disposable pan (steam may escape). Slice bell peppers into thin strips. Remove toothpicks from onion rounds and separate rings. Return vegetables to disposable pan and toss with cilantro and reserved marinade. Season with salt and pepper to taste. Slice steak thin against grain. Transfer steak and vegetables to serving platter. Serve with tortillas.
Time
1¼ hours, plus 2 hours marinatingYield
Serves 6Ingredients
¾ cup pineapple juice
½ cup plus 1 tablespoon vegetable oil
¼ cup soy sauce
3 garlic cloves, minced
2 pounds skirt steak, trimmed and cut crosswise into 6 equal pieces
3 yellow, red, orange, or green bell peppers
1 large red onion, sliced into ½-inch-thick rounds
Salt and pepper
12 (6-inch) flour tortillas
1 (13 by 9-inch) disposable aluminum pan
1 tablespoon chopped fresh cilantro
Test Kitchen Techniques
Ingredients
¾ cup pineapple juice
½ cup plus 1 tablespoon vegetable oil
¼ cup soy sauce
3 garlic cloves, minced
2 pounds skirt steak, trimmed and cut crosswise into 6 equal pieces
3 yellow, red, orange, or green bell peppers
1 large red onion, sliced into ½-inch-thick rounds
Salt and pepper
12 (6-inch) flour tortillas
1 (13 by 9-inch) disposable aluminum pan
1 tablespoon chopped fresh cilantro
Test Kitchen Techniques
Ingredients
¾ cup pineapple juice
½ cup plus 1 tablespoon vegetable oil
¼ cup soy sauce
3 garlic cloves, minced
2 pounds skirt steak, trimmed and cut crosswise into 6 equal pieces
3 yellow, red, orange, or green bell peppers
1 large red onion, sliced into ½-inch-thick rounds
Salt and pepper
12 (6-inch) flour tortillas
1 (13 by 9-inch) disposable aluminum pan
1 tablespoon chopped fresh cilantro
Test Kitchen Techniques
Why This Recipe Works
This recipe is inspired by the fajitas we had at Ninfa's; read about our visit here. To ensure that the bell peppers and onion were perfectly softened but not mushy, we seared them over a hot fire and then moved them to a disposable aluminum pan on the cooler side of the grill to gently steam. We opted to use skirt steak, the classic (some say the only) choice for fajitas. For the best flavor, we whipped up a marinade of salty soy sauce, vegetable oil, garlic, and sweet-tangy pineapple juice. Reserving some of this marinade to toss with the grilled bell peppers and onion before serving them boosted their flavor.
Before You Begin
Serve the fajitas with pico de gallo, avocado pieces or guacamole, sour cream, and lime wedges. One 6-ounce can of pineapple juice will yield 3/4 cup. We cook the skirt steak to between medium and medium-well so that its texture is less chewy and the steak is therefore easier to eat.
Instructions
- Whisk pineapple juice, 1/2 cup oil, soy sauce, and garlic together in bowl. Reserve 1/4 cup marinade. Transfer remaining 1 1/4 cups marinade to 1-gallon zipper-lock bag. Add steak, press out air, seal bag, and turn to distribute marinade. Refrigerate for at least 2 hours or up to 24 hours.
- Using paring knife, cut around stems of bell peppers and remove cores and seeds. Push toothpick horizontally through each onion round to keep rings intact while grilling. Brush bell peppers and onion evenly with remaining 1 tablespoon oil and season with salt and pepper. Remove steak from marinade and pat dry with paper towels; discard marinade. Sprinkle steak with 3/4 teaspoon salt and ½ teaspoon pepper. Wrap tortillas in aluminum foil; set aside.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to low.
- Clean and oil cooking grate. Place bell peppers and onion on hotter side of grill and place tortilla packet on cooler side of grill. Cook (covered if using gas) until vegetables are char-streaked and tender, 8 to 13 minutes, flipping and moving as needed for even cooking, and until tortillas are warmed through, about 10 minutes, flipping halfway through cooking.
- Remove tortillas from grill; keep wrapped and set aside. Transfer vegetables to disposable pan, cover pan tightly with foil, and place on cooler side of grill. (If using gas, cover grill and allow hotter side to reheat for 5 minutes.) Place steak on hotter side of grill and cook (covered if using gas) until charred and meat registers 135 to 140 degrees, 2 to 4 minutes per side. Transfer steak to cutting board and tent with foil. Remove disposable pan from grill.
- Carefully remove foil from disposable pan (steam may escape). Slice bell peppers into thin strips. Remove toothpicks from onion rounds and separate rings. Return vegetables to disposable pan and toss with cilantro and reserved marinade. Season with salt and pepper to taste. Slice steak thin against grain. Transfer steak and vegetables to serving platter. Serve with tortillas.
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