When we relocated we searched the entire area for a good Mexican restaurant. There are only three in our area and none of them have impressive fajitas. To me, good fajitas should be tender, smoky, spicy and just a little sweet. These fajitas fit that bill perfectly; sweet, smoky, tangy and just a tad spicy. A tex-mex dream! I rave about these fajitas to anyone who will listen. Now you don’t have to take my word for it. Try these out for yourself. I promise you will never want to leave the house for fajitas again!
The marinade is the real star here. There are a lot of ingredients, but don’t let that scare you away:
5 cloves garlic
1/4 cup olive oil
2 Tbs apple cider vinegar
1 jalapeno, stemmed and seeded
1 handful of cilantro
Juice of 1 orange
Zest of 1 lime
Juice of 3 limes
1 Tbs soy sauce
2 tsp kosher salt
1 tsp cumin
1/2 tsp ground chipotle powder
Black pepper to taste
1 Tbs honey
Add all the ingredients except honey to your food processor and process until well combined. With the processor running, add honey and continue processing until well combined. If you add the honey without the processor running, it will sit on the bottom of the processor and not combine with the marinade.
Reserve 1/3 of the marinade then pour the marinade over the trimmed skirt steak and let it rest for 2-4 hours in the fridge. For the last hour, remove the steak from the fridge and let it finish marinading at room temperature.While we wait for the steak to finish soaking up all that awesomeness, lets work on some pico de gallo. I’m kind of ashamed to admit that until 4 years ago I didn’t even know what pico was. I just kind of absently nodded my head when someone mentioned it. Come to find out, its easy to make and goes with just about any type of Mexican or Tex-Mex dish. There are also different variations, so there is something for everybody! Don’t like tomatoes? That’s fine, just leave them out. Don’t like jalapeno’s? That’s ok too. Don’t like either? Perfectly acceptable, leave them both out.
First, dice up 2 roma tomatoes. Spread them in a wire mesh sieve over a bowl. Sprinkle with about 3/4 tsp salt. Stir slightly, then spread out again. Allow the tomatoes to drain in the sieve for at least 30 minutes, but I like to leave them as long as possible. The more moisture your tomatoes have the soggier your pico will be. And soggy pico is just no fun 🙁
Finely dice half an onion, one large seeded jalapeño and about 1/4 cup cilantro leaves. Make sure not to include the stems. Set aside until you are ready to add the tomatoes.
While your grill is getting good and hot, slice a red bell pepper and an orange pepper in half length wise. Pull out all the seeds and membranes. Slice an onion in half inch slices, taking care not to separate the layers. Brush both sides of the peppers and onion slices with olive oil then place on the grill. Cook until charred lightly on one side, then add the skirt steak to the grill. Continue cooking the peppers and onions until soft and lightly charred on both sides. Grill the skirt steak 3-4 minutes per side or until desired doneness is reached.
Once cooled slightly, slice the skirt steak into strips about 3”-4” long going against the grain. Slice peppers and onions.
Add the tomatoes and one tablespoon of lime juice to your pico, then season with salt and pepper to taste. Stir gently until combined.
Pile all that marinaded deliciousness in a tortilla and top with shredded cheese, sour cream and pico de gallo.