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Recipes: Skirt Steak Fajitas And Grilled Margaritas

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Skirt Steak Fajitas

(credit: Robyn Medlin)

By Robyn Medlin, GrillGrrrl.com

Dallas and Fort Worth have some of the best Mexican restaurants in the country (see our picks for Best Mexican Food in DFW), but sometimes making your own favorite dishes (and drinks!) at home is even better. Get out the grill, try these recipes for skirt steak fajitas and grilled margaritas (yes, grilled) and enjoy your own Mexican feast right at home.

Skirt Steak Fajitas

Try this recipe for Skirt Steak Fajitas – a true Texas Original. While many people will make their fajitas with flank steak, Texans know that a fajita is only a fajita when made with skirt steak. This inexpensive cut of meat is great paired with a citrus- chili marinade that tenderizes while adding flavor and zest!

Ingredients: (serves 2-3 people)
1.5-2 lbs skirt steak
1 onion, sliced in thin strips
2  largebell peppers, red/green/yellow or orange- sliced in strips
8 tortillas

Marinade Ingredients:
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 teaspoon ground chipotle pepper
1 tablespoon fresh cilantro
1 tablespoon lime zest
2 cloves garlic

Toppings: (this can vary depending on what you like!)
1 avocado (optional), sliced in half- sprinkled with lime juice and sea salt
1 package queso fresco (white Mexican cheese), crumbled
2 limes, sliced
sea salt (to taste)
pepper (to taste)
cilantro
one tomato
1/2 cup sour cream
1 cup chopped cilantro
1 jalapeno

Combine all marinade ingredients in an immersion blender or food processor.

Marinate your skirt steak for at least 1 hour and up to 5 hours.

Preheat your grill for medium direct heat, about 350-400 degrees. Using a cast iron skillet, put the skillet on the grill and add the olive oil. Once the oil gets hot, add the onion and peppers to saute on the grill.

Grill the skirt steak on direct heat for 4 minutes per side, or until they begin to lightly develop char marks. Be careful not to overcook as this is a thin cut of meat and keep in mind that the meat will continue to cook after it’s taken off the grill. Tent the meat in foil for 5 minutes after it is taken off the grill. Once the onions are translucent, the veggies are ready to be taken off the grill.

While the meat is resting, grill the tomato, jalepeno, avocado and limes until they develop nice char marks. This is going to add even more smoky flavor to your fajitas! Take the veggies off and heat the tortillas for 10 seconds each side, just long enough to get them warm.

Slice the meat against the grain for your fajitas. Serve with your sauteed peppers and onions, sliced fire roasted tomatoes, avocado slices w/lime, fresh cilantro, crumbled queso fresco, and sour cream.

These fajitas will trump any restaurant fajitas you will have! Enjoy!

Grilled Margarita

(credit: Robyn Medlin)

Grilled Margaritas

If you love the smokiness the grill imparts in food, then you will love this classic citrus cocktail with a twist. By grilling the lemons and lime, the fruit caramelizes and gets a nice char while also making them extra juicy for squeezing into your pitcher.

Ingredients:

3 lbs limes/lemons plus a few oranges, sliced in half
½ cup sugar
3/4 cup tequila
1/4 cup triple sec
1/2 cup simple syrup to taste
pitcher full of ice

Dip the sliced citrus in a bowl of sugar so they have a light coating. Grill the citrus on medium high heat until they have char marks. Let them rest until they are cool enough to be juiced . Fill your margarita pitcher halfway full of ice, then add the tequila and trip sec. Add the juice to the ice/tequila mixture- by adding it to ice it will help cut the tartness of the citrus. Add the simple syrup in small batches until the proper sweetness is achieved.

Enjoy your first smoky margarita that goes great with grilled foods, specifically skirt steak fajitas!

Robyn Medlin is the ‘Grill Girl’ behind the popular GrillGrrrl.com, where she focuses on healthy and fun recipes, and innovative grilling ideas. She hosts and instructs Women’s Grilling Clinics across the US, is a VIP blogger for Kingsford Charcoal’s Grilling.com, and contributor to Charbroil’s Sizzle on the Grill. She will be featured in an episode of the Cooking Channel’s ‘Food(ography)’ this summer.

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