Red Fajitas (Marinated Skirt Steak)
Red Fajitas (Marinated Skirt Steak)
Ingredients
For the Red "Meat Market" Marinade
- 1/4 cup fresh orange juice, freshly squeezed
- 1/4 cup fresh pineapple juice, freshly squeezed
- 1/2 cup lime juice, freshly squeezed
- 1 tablespoon apple cider vinegar
- 1/4 cup olive oil
- 1 tablespoon kosher salt
- 1 tablespoon black pepper, freshly ground
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon ground cumin
- 2 tablespoons smoked paprika
- 2 teaspoons chili powder
- 3 tablespoons achiote paste
For the Fajitas
- 4 pounds skirt steak, about two 2-pound strips
- 12 tortillas, for serving
- 1 cup green salsa, for serving, as needed
Instructions
- 1
Combine all liquid ingredients for the marinade (fresh orange juice, fresh pineapple juice, lime juice, apple cider vinegar, and olive oil) in a blender.
⏱️ 1 min
- 2
Add all the dry spices and flavorings (kosher salt, black pepper, granulated garlic, granulated onion, dried Mexican oregano, ground cumin, smoked paprika, chili powder, and achiote paste) to the blender with the liquids.
⏱️ 1 min
- 3
Blend the mixture for approximately 20 to 30 seconds until it forms a smooth, rich, reddish-brown marinade. Taste and adjust seasoning if necessary.
⏱️ 2 min
- 4
Place the two strips of skirt steak into a baking dish or a large, sealable container.
⏱️ 1 min
- 5
Pour a portion of the blended marinade onto the bottom of the dish. Place one strip of skirt steak on top of the marinade and rub it in thoroughly to ensure it's well-coated.
⏱️ 2 min
- 6
Add more marinade, then place the second strip of skirt steak, and cover it completely with the remaining marinade, rubbing it into the meat. Ensure both pieces of steak are fully submerged and coated for maximum flavor and color.
⏱️ 2 min
- 7
Cover the dish tightly with plastic wrap or a lid and refrigerate. Allow the steak to marinate for at least 4 hours, or preferably overnight (8-12 hours) for the best flavor development.
- 8
When ready to cook, remove the steak from the refrigerator at least 30 minutes before grilling to bring it closer to room temperature. Preheat your grill to high heat (around 450-500°F).
⏱️ 10 min•🌡️ 475
- 9
Place the marinated skirt steak on the hot grill. Grill for 3-5 minutes per side for medium-rare to medium doneness, depending on thickness and desired char. Skirt steak cooks quickly, so watch it closely to avoid overcooking.
⏱️ 10 min
- 10
Once cooked, transfer the steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender steak.
⏱️ 10 min
- 11
Slice the steak against the grain into thin strips. Serve immediately with warm tortillas and green salsa for delicious Red Fajitas.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Red Fajitas (Marinated Skirt Steak)
Ingredients
For the Red "Meat Market" Marinade
- 1/4 cup fresh orange juice, freshly squeezed
- 1/4 cup fresh pineapple juice, freshly squeezed
- 1/2 cup lime juice, freshly squeezed
- 1 tablespoon apple cider vinegar
- 1/4 cup olive oil
- 1 tablespoon kosher salt
- 1 tablespoon black pepper, freshly ground
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon ground cumin
- 2 tablespoons smoked paprika
- 2 teaspoons chili powder
- 3 tablespoons achiote paste
For the Fajitas
- 4 pounds skirt steak, about two 2-pound strips
- 12 tortillas, for serving
- 1 cup green salsa, for serving, as needed
Instructions
- 1
Combine all liquid ingredients for the marinade (fresh orange juice, fresh pineapple juice, lime juice, apple cider vinegar, and olive oil) in a blender.
⏱️ 1 min - 2
Add all the dry spices and flavorings (kosher salt, black pepper, granulated garlic, granulated onion, dried Mexican oregano, ground cumin, smoked paprika, chili powder, and achiote paste) to the blender with the liquids.
⏱️ 1 min - 3
Blend the mixture for approximately 20 to 30 seconds until it forms a smooth, rich, reddish-brown marinade. Taste and adjust seasoning if necessary.
⏱️ 2 min - 4
Place the two strips of skirt steak into a baking dish or a large, sealable container.
⏱️ 1 min - 5
Pour a portion of the blended marinade onto the bottom of the dish. Place one strip of skirt steak on top of the marinade and rub it in thoroughly to ensure it's well-coated.
⏱️ 2 min - 6
Add more marinade, then place the second strip of skirt steak, and cover it completely with the remaining marinade, rubbing it into the meat. Ensure both pieces of steak are fully submerged and coated for maximum flavor and color.
⏱️ 2 min - 7
Cover the dish tightly with plastic wrap or a lid and refrigerate. Allow the steak to marinate for at least 4 hours, or preferably overnight (8-12 hours) for the best flavor development.
- 8
When ready to cook, remove the steak from the refrigerator at least 30 minutes before grilling to bring it closer to room temperature. Preheat your grill to high heat (around 450-500°F).
⏱️ 10 min•🌡️ 475 - 9
Place the marinated skirt steak on the hot grill. Grill for 3-5 minutes per side for medium-rare to medium doneness, depending on thickness and desired char. Skirt steak cooks quickly, so watch it closely to avoid overcooking.
⏱️ 10 min - 10
Once cooked, transfer the steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender steak.
⏱️ 10 min - 11
Slice the steak against the grain into thin strips. Serve immediately with warm tortillas and green salsa for delicious Red Fajitas.
⏱️ 5 min