Fajita Mesquite Recipe
Delicious mesquite grilled, butterflied aged skirt steak
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Ingredients
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Steak Marinade
For Grilling
Serving
Method
Marinating the Steak
- 1
Prepare Marinade
In a bowl, combine olive oil, soy sauce, lime juice, minced garlic, ground cumin, smoked paprika, black pepper, sea salt, and cayenne pepper. Whisk together until smooth.
- 2
Marinate Steak
Place the skirt steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for best flavor.
Preparing for Grilling
- 3
Soak Wood Chips
Soak the mesquite wood chips in water for at least 30 minutes prior to grilling to prevent them from burning too quickly.
- 4
Grilling the Steak
- 5
- 6
Add Wood Chips
If using a gas grill, place the soaked wood chips in a smoker box or wrap them in aluminum foil, poking holes in the foil for smoke to escape. Place over direct heat.
- 7
Grill the Steak
Remove the steak from the marinade and shake off excess. Place the steak on the grill and cook for about 4-5 minutes per side for medium-rare, or until desired doneness. Use a meat thermometer to check internal temperature (130-135°F for medium-rare).
- 8
Serving Fajitas
- 9
Slice the Steak
Slice the steak against the grain into thin strips.
- 10
Assemble Fajitas
Warm the tortillas on the grill for about 30 seconds per side. Serve the sliced steak with tortillas, sour cream, guacamole, salsa, chopped cilantro, and lime wedges on the side.
