Achiote-marinated skirt steak with charred vegetables and fresh salsa.
SHOPPING: Achiote paste from Mexican markets. Outside skirt steak. This is how serious Tex-Mex restaurants approach fajitas.
Ingredients
Scale
Measurement units
- 1 ½ lb Outside skirt steak
- 2 tbsp Achiote paste
- ¼ cup Lime juice
- 2 tbsp Orange juice
- 3 tbsp Vegetable oil
- 4 clove Garlic cloves
- 1 tsp Ground cumin
- 3 whole Bell peppers
- 1 whole Onion, thick slices
- 2 whole Tomatoes, diced
- 1 whole Jalapeño, minced
- ½ cup Fresh cilantro
- ½ tsp Salt
Ingredients
Scale
Measurement units
- 1 ½ lb Outside skirt steak
- 2 tbsp Achiote paste
- ¼ cup Lime juice
- 2 tbsp Orange juice
- 3 tbsp Vegetable oil
- 4 clove Garlic cloves
- 1 tsp Ground cumin
- 3 whole Bell peppers
- 1 whole Onion, thick slices
- 2 whole Tomatoes, diced
- 1 whole Jalapeño, minced
- ½ cup Fresh cilantro
- ½ tsp Salt
Instructions
Marinate the meat
Blend achiote, lime juice, orange juice, oil, garlic, and cumin. Marinate steak 4 hours.
Ingredients
- steak (1 ½ lb)
- achiote (2 tbsp)
- lime (¼ cup)
- orange (2 tbsp)
- oil (2 tbsp)
- garlic (4 cloves)
- cumin (1 tsp)
Make the pico
Combine tomatoes, jalapeño, half the cilantro, 2 tbsp lime juice, and salt.
Ingredients
- tomatoes (2 whole)
- jalapeño (1 whole)
- cilantro (¼ cup)
- salt (½ to taste)
On the grill
Grill peppers and onion until charred. Grill steak 3-4 minutes per side. Rest 5 minutes. Slice against grain.
Equipment
- charcoal grill
Ingredients
- peppers (3 whole)
- onion (1 whole)
Warm the tortillas and serve
Arrange steak and vegetables sizzling. Serve with pico, remaining cilantro, and warm tortillas.
Ingredients
- cilantro (¼ cup)
Before you cook
Cook notes
- • SHOPPING: Achiote paste from Mexican markets. Outside skirt steak.
- • This is how serious Tex-Mex restaurants approach fajitas.
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