I love grilling recipes and am always looking for new ways to grill a meal. These Skirt Steak Fajitas are super easy and delicious! The steak is rubbed with a spice mixture which I then let marinate for a few hours before grilling it. Set out your favorite fajita makings (salsa, guacamole, etc.) and you’ve got a great dinner!

Skirt Steak Fajitas
-recipe from Williams-Sonoma.com
Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).

Skirt steak is the best choice for quick marinating and grilling. It is well marbled, which makes it very flavorful, and slightly stringy, which makes it chewy—so be sure to slice it across the grain.

Serves 8.

1/4 cup olive oil 
1 small yellow onion, minced 
2 garlic cloves, minced 
3 Tbs. red wine vinegar  
1 tsp. chili powder 
1 tsp. ground cumin 
1 tsp. freshly ground pepper 
2 skirt steaks, about 4 lb. total, trimmed 
Salt, to taste 
8 large flour tortillas 
1/4 cup minced fresh cilantro  
2 cups guacamole
1 head lettuce, shredded  
1 cup fresh salsa  
1 cup pico de gallo salsa  
1 1/2 cups shredded Monterey jack cheese  
1/2 cup crema or sour cream  

In a bowl, whisk together the olive oil, onion, garlic, vinegar, chili powder, cumin and pepper.

Cut each steak crosswise into 3 or 4 pieces. There will be thicker pieces and thinner end pieces. Place the meat in a disposable aluminum roasting pan and generously season with salt. Pour the marinade over the meat and turn to coat well. Let stand for 5 to 10 minutes. Alternatively, dip the steaks in the marinade just before grilling.

Prepare a hot fire in a grill. Brush and oil the grill grate.

Remove the steaks from the marinade and pat dry with paper towels; discard the marinade. Grill the skirt steaks directly over high heat, turning once, 3 to 4 minutes per side for medium-rare, or until done to your liking. Meanwhile, wrap the tortillas in aluminum foil and place them on the side of the grill to warm.

Transfer the steak to a carving board, cover loosely with foil and let rest for 5 minutes. Slice the steaks across the grain into strips, toss with any accumulated juices from the carving board and mound onto a platter. Garnish with the cilantro and serve immediately with the tortillas, guacamole, lettuce, fresh salsa, pico de gallo, cheese and crema in separate dishes alongside.

Tags: Beef, grilling, guacamole, Mexican, pico de gallo, skirt steak fajitas, tacos

Homemade salsa is super easy to make and waaaaay better than most you’ll buy at the grocery store. Plus, you can make it exactly how you like it (spicier, milder, more lime, etc.). Whip up a batch of this salsa, buy the best tortilla chips you can find and invite some friend over! Homemade salsa is definitely a party pleaser!!!

If you can’t find serrano chiles, jalepenos will do just fine. Enjoy!

Note: I like Juanita’s Tortilla Chips…available in the Portland area

Pico de Gallo
-recipe courtesy Marcela Valladolid, Food Network

In Mexico, pico de gallo is used to describe a wide variety of regional salsas, which are always made with fresh cubed fruit and/or vegetables. The most common version is made with any red tomato, onion and green chiles and is sometimes called “salsa mexicana” or “salsa bandera,” because the colors in the salsa represent the Mexican flag. Makes 3 cups

1 1/2 pounds yellow or red tomatoes, seeded and chopped
1 small onion, chopped
1/2 cup chopped fresh cilantro leaves
3 tablespoons fresh lime juice
2 serrano chiles*, seeded and minced
Pinch kosher salt and fresh ground black pepper

Add all the ingredients to a medium bowl, and toss to combine. Cover and chill until ready to serve. This salsa can be made 4 hours ahead.

*The serrano chile is a fresh, small, green chile. Traditionally used in salsas it is slightly hotter than a jalapeno chile and can be found at most supermarkets, Latin specialty markets or online.

Tags: cilantro, homemade salsa, lime juice, Marcela Valladolid, onion, pico de gallo, salsa, serrano chile, tomatoes