This recipe for traditional fajitas has the great flavor of smoked skirt steak. The smoking time is over an hour but if you are using the smoker for other things this makes a great recipe to use as an appetizer.
Grilling the skirt steak for a minute per side after you have smoked it gives the steak that traditional fajita flavor and texture. The skirt steak gets a little crunchy on the surface giving a great texture and flavor to your fajitas.
- 2 to 3 pounds/.9 to 1.3 kg. skirt steak
- 12 to 16 tortillas (warmed)
- Traditional Fajita Marinade:
- 12-ounces/350 mL beer
- 1/2 cup/120 mL canola oil
- 1 small onion (finely chopped)
- 1/4 cup/60 mL lime juice
- 5 cloves garlic (minced)
- 2 tablespoons/30 mL Worcestershire sauce
- 2 teaspoons/10 mL salt
- 1 tablespoon/15 mL chili powder
- 1 teaspoon/5 mL black pepper
- 1 teaspoon/5 mL hot sauce
- 1 teaspoon/5 mL cumin (ground)
- Traditional Fajita Toppings:
- 4 tomatoes (Roma variety, chopped)
- 1/2 bell pepper (red, chopped)
- 1/2 bell pepper (yellow, chopped)
- 1/4 cup/60 mL onion (chopped)
- 1/4 cup/60 mL cilantro (fresh, chopped)
- 3 jalapenos (fresh, finely chopped)
- 2 tablespoons/30 mL lime juice
Gather the ingredients.
Trim the skirt steak of fat.
Mix marinade together then combine it with skirt steak in a resealable plastic bag or flat baking dish.
Make sure the skirt steak is well coated then let it sit overnight.
Prepare smoker to 200 to 220 F/95 to 105 C.
Remove skirt steak from marinade and let sit for 30 minutes at room temperature.
Mix toppings together.
If you wish to sop (soak) the skirt steak with the marinade during the cooking, put the remaining marinade in a pan and boil for five minutes.
Keep warm for sopping (soaking).
Place skirt steak in smoker and sop (soak) every 20 minutes.
Smoke for 1 to 1 1/2 hours.
If you have a separate gas grill, preheat before the skirt steak is done smoking. If not, preheat the oven.
Remove the skirt steak from the smoker and place on grill or under the broiler.
Cook on each side of the skirt steak for one minute.
Let the skirt steak sit for 10 minutes, then cut into thin slices across the grain.
While the skirt steak is sitting, place foil-wrapped tortillas on the grill or in the oven to warm
Put out the meat, tortillas, topping mixture and any other topping, like sour cream and guacamole, and let your guests put their own traditional fajitas together.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.