Go Back

Skirt steak fajitas with grilled veggies and dried chili salsa

Print Recipe Pin Recipe

Ingredients
  

Steak and Marinade

  • 4 cloves garlic
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 2 tablespoons smoked paprika
  • 2 tablespoons fresh cilantro stems use the tops in the slaw
  • 1 tablespoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 2 pound skirt steak

Vegetable Slaw

  • 1 small head of cabbage cut in half leaving core intact for now
  • 1 large white onion peeled halved leaving the root (hairy) end for now
  • 1 bunch scallions trimmed
  • 6 tablespoon olive oil
  • Kosher salt and black pepper
  • 1/4 small red onion finely chopped
  • 3 tablespoon fresh lime juice
  • 1 tablespoon fresh cilantro chopped
  • 1 package warm flour tortillas

Dried Chili Salsa

  • 1 dried chili pasilla
  • 1 dried chili ancho
  • 1 dried chili guajillo
  • 1 medium white onion peeled and chopped
  • 4 cloves garlic peeled and chopped
  • 1 tablespoon kosher salt
  • 1/3 cup distilled white vinegar

Instructions
 

Steak Marinade

  • In a blender add the first 8 ingredients and blend until smooth. transfer to either a sealed container or a ziploc bag. Add the steak and marinade for 4 to 24 hours.

Dried Chile Salsa

  • Toast chiles in a dry medium skillet over high heat, turning often until fragrant. about 3 minutes. Let them cool slightly, remove stems and seeds. Place chiles, onion, garlic, salt and 1 1/2 cups water in a medium saucepan. Bring to a boil. reduce heat and simmer until very soft. about 15-20 minutes.
  • Puree chile mixture in a blender until smooth. Strain until a medium bowl and mix in vinegar.

Veggies

  • In a large bowl add the chopped red onion, lime juice, cilantro and 2 tablespoon of olive oil. season with salt and pepper and set aside.
  • Start grill and when ready at medium-high heat. drizzle cabbage, onion and green onions with olive oil. Season with salt and pepper. Grill turning occasionally, until the veggies are charged and softened. roughly 4 minutes for scallions, 10-12 for cabbage and onion. Let the veggies cool slightly so you can chop them
  • once grilled veggies are cooled, core the cabbage and cut into bite-size pieces along with the scallions and onion. Toss the chopped veggies in the bowl with the red onions season with salt and pepper.

Steak

  • remove the steak from the marinade, scrape off excess. season both side with salt and pepper. Grill steak until medium rare, about 3 minutes per side. Transfer to a cutting board and let rest for 5-10 minutes before slicing. make sure to slice against the grain of the steak into long thin pieces.
  • Serve steak with vegetables, tortilla and dried chili salsa