Why You’ll Love This Recipe
Fajitas have always held a special place in my stomach. My introduction to fajitas came decades ago when I worked at US Bar and Grill, where sizzling platters of fajita steak would catch everyone’s attention. The aroma of that grilled steak sizzling and charring on a screaming hot cast iron platter was unforgettable. Over the years, I’ve learned to make my own version of marinated fajita skirt steak, which is perfect for batch cooking. This recipe allows you to enjoy delicious fajitas, street tacos, or even steak salads with ease. The flavors are bold, the process is simple, and the results are consistently tender—especially if you take my tip about sourcing your steak from a Latin market.
Batch cooking this marinated skirt steak is a game-changer. You can cook up a large amount, portion it into batches, vacuum seal, and freeze it for future meals. Whether you’re feeding a crowd or planning quick weeknight dinners, this recipe will quickly become a favorite in your meal rotation.
The Magic of Fajita Skirt Steak
- Tenderizing with Pineapple and Orange Juice: These juices work wonders for tenderizing the beef. Pineapple’s natural enzymes break down the meat’s fibers, while citrus adds a bright, zesty flavor that balances the steak’s richness.
- Flavor Boost from Soy Sauce: Soy sauce adds a salty, umami kick that complements the sweetness of the juices. It also locks in moisture, helping the steak stay juicy during cooking.
The secret to this recipe lies in the marinade. A combination of pineapple and orange juice works wonders for tenderizing the beef. The natural enzymes in pineapple break down the meat’s fibers, while the citrus juice adds a bright, zesty flavor that cuts through the richness of the steak. Soy sauce, with its salty and umami flavor, brings balance to the sweetness of the juices and helps lock in moisture during cooking. When cooked, the marinade creates a flavorful crust that seals in the juices, ensuring every bite is tender and delicious.
One of my best tips is to get your steak from a Latin market. Many of these markets sell skirt steak that has been butterflied, making it thinner and much more tender. This step saves time and effort, especially for beginners, and ensures that the steak cooks quickly and evenly. At the counter, you may be asked if you want the steak coated with seasoning. I always decline because I prefer to use this marinade.
Versatile Dishes with Batch-Cooked Steak
- Street Tacos: Thinly sliced steak on grilled corn tortillas with green salsa, cilantro, and finely chopped white onion.
- Salads: Sliced steak over greens with roasted corn, black beans, avocado, and a tangy vinaigrette.
- Burrito Bowls: Layer steak over rice and beans, topped with pico de gallo, guacamole, or cheese.
- Breakfast Tacos: Steak paired with scrambled eggs and queso fresco for a hearty breakfast.
This marinated fajita steak is not only perfect for classic fajitas but can also elevate a variety of dishes. Imagine the possibilities:
Street tacos are my go-to. Thinly sliced steak piled onto grilled corn tortillas, topped with green salsa, fresh cilantro, and sometimes finely chopped white onion, is a simple yet satisfying meal. The bold flavors of the steak shine through, making every bite unforgettable. Honestly, I could eat them all the time.
You can also use this steak for salads. Sliced over a bed of crisp greens with roasted corn, black beans, avocado, and a tangy vinaigrette, it transforms a simple salad into a hearty and protein-packed dish.
For something heartier, try making burrito bowls. Layer the steak over rice and beans, then add your favorite toppings like pico de gallo, guacamole, or shredded cheese. It’s a perfect make-ahead meal that’s as customizable as it is delicious.
Even breakfast can benefit from this steak. Pair it with scrambled eggs and some queso fresco for quick breakfast tacos. The possibilities are truly endless, making this recipe a versatile addition to your kitchen.
Tips for Perfect Fajita Steak
- Marinate Properly: At least two hours, but overnight is better for deeper flavor.
- Cook Hot and Fast: Use a grill or cast iron skillet to quickly sear the steak and lock in juices.
- Rest and Slice: Let the steak rest for 5-10 minutes, then slice against the grain for the best texture.
- Storage for Batches: Stack or fold whole pieces, vacuum seal, and slice after thawing to preserve moisture.
- Reheating: Thaw overnight in the fridge, slice, and pan-sear on a hot skillet with beef fat or avocado oil.
To get the best results with this recipe, there are a few tips I always recommend. First, give the steak enough time to marinate. At least two hours is ideal, but overnight is even better. This allows the flavors to penetrate the meat and ensures tenderness.
Cooking the steak over high heat is crucial. Whether you use a grill or a cast iron skillet, the goal is to sear the outside quickly, locking in the juices. Letting the steak rest for about 5-10 minutes after cooking is another important step. This helps the juices redistribute, keeping the meat moist and flavorful.
For storing batches of cooked steak, stack or fold whole pieces and vacuum seal them. Slice the steak into strips only after thawing, as this preserves more moisture in the meat. To thaw and heat, simply let the steak defrost overnight in the fridge. Once thawed, slice it into strips and pan-sear on a hot cast iron skillet with a little beef fat or avocado oil. This reheating method brings back the steak’s charred, juicy goodness.
Finally, always slice the steak against the grain. This simple technique makes a big difference in the texture, giving you tender slices that are easy to eat.
Batch Cooking Benefits
Batch cooking this steak isn’t just convenient; it’s a smart way to save time and effort in the kitchen. When you cook a larger quantity, you can portion it into meal-sized servings, vacuum seal, and freeze them for up to three months. This means you’ll always have a flavorful protein ready to go, whether you’re making tacos, salads, or something else entirely.
Freezing the steak also locks in the flavor, so when you reheat it, the taste and texture are just as good as when it was freshly cooked. Plus, having this steak on hand gives you endless meal options, making weeknight dinners or impromptu gatherings a breeze.
Serving Suggestions
Pairing this steak with the right sides can elevate your meal even further. Classic options like Mexican rice and refried beans are always a hit, but don’t hesitate to get creative. Grilled veggies like zucchini or asparagus make a lighter, colorful side dish, while elote (Mexican street corn) brings a smoky-sweet contrast to the bold flavors of the steak. And of course, no fajita night is complete without chips, salsa, and guacamole.
Final Thoughts
This marinated fajita skirt steak recipe is a true gem for home cooks, offering a perfect balance of flavor, simplicity, and versatility. Whether you’re hosting a taco night or prepping meals for the week, this recipe is sure to impress. So why not give it a try? Fire up your grill or skillet, and let me know your favorite way to enjoy this batch-cooked fajita steak. I’d love to hear your ideas and see how you make this recipe your own.
Marinated Grilled Skirt Steak for Fajitas
Equipment
- 1 Grill
Ingredients
- 5 lb Skirt Steak Trimmed
- 1 cup Orange Juice
- 1 cup Pineapple Juice
- 0.5 cup Avocado Oil
- 0.5 cup Soy Sauce
- 1 tbsp Garlic Minced
- 1 tbsp Salt Morton Course Kosher Salt
- 1 tbsp Cumin Ground
- 1 tbsp Black Pepper Ground
- 1 tbsp Oregano Dried
- 1 tbsp Chipotle Powder
- 1 tbsp Smoke Paprika
- 1 cup Onions Sliced
- 1 cup Bell Peppers Sliced
Instructions
- Here’s a more concise and polished version of your instructions:
- Trim any remaining silverskin and fat from the steaks.
- Combine all marinade ingredients in a bowl.
- Place the beef and marinade in a 2.5-gallon ziplock bag. Massage the bag to ensure the meat is fully coated.
- Lay the bag flat on the refrigerator’s bottom shelf, ensuring no ready-to-eat foods are stored below. Refrigerate for 24 hours, flipping the bag every 6-12 hours for even marination.
- Preheat the grill to medium and the oven to 350°F.
- Grill the beef for 3-4 minutes per side, turning 90° after 1-2 minutes to create grill marks. Repeat for the other side.
- Once grill marks are golden brown, remove the beef from the grill, cover with foil, and let it rest for 30 minutes.
Notes
- Choose Quality Steak: Look for well-marbled skirt steak for maximum flavor and tenderness. Trim any excess silverskin or fat before marinating.
- Marinade Timing: While 24 hours is ideal for deep flavor, even 6-8 hours can yield great results if you’re short on time.
- Even Marination: Flipping the bag regularly ensures all parts of the steak absorb the marinade evenly.
- Grill Temperature: Medium heat is perfect for skirt steak to avoid overcooking while achieving beautiful grill marks.
- Resting is Key: Allowing the steak to rest under foil helps redistribute juices for a tender, juicy result.
- Slicing Tip: Always slice the steak against the grain in thin strips for fajitas. This ensures every bite is tender and easy to chew.
- Serving Suggestions: Pair with warm tortillas, sautéed peppers and onions, and your favorite toppings like guacamole, sour cream, and salsa for a full Tex-Mex experience.
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