Ancho Chile Skirt Steak Fajitas w/ Fire Roasted Vegetables
Firing up the grill for the first time in spring is certainly a special moment of the year. A rite of passage for most and an opportunity to say goodbye to harsh winter temps, snow, and ice. With the grill started and flavor jets revved up, we checked in with one of our co-workers at Certified Piedmontese and asked him what was on his menu for the weekend and what meat was going to hit the grill first! When he started talking about Skirt Steak Fajitas, we knew we found the right recipe to kick off spring.
These fajitas are a great meal for spring and summer grilling! Skirt Steak is prized for its beefy flavor and ability to take on quick marinades and easier cooking. Our Certified Piedmontese Skirt Steak is no exception and not only packs flavor, its incredibly tender as well. The rub isn't overpowering, allowing you to enjoy the flavor of the grilled skirt steak. The ancho chile powder adds a nice smoky flavor with a touch of heat. Fire roasting spring time vegetables adds a sweet, crunchy compliment to our deliciously tender skirt steak for a healthy and enjoyable family meal. (Recipe Provided by Todd Finner, Systems Developer, Certified Piedmontese) Prep Time: 15 Minutes Rest Time: 30 Minutes Cook Time: 30 Minutes
Ingredients: 2lbs Certified Piedmontese Skirt Steak (thawed) 4 Bell Peppers (Green, Red, Orange, and Yellow), Sliced into 1 inch slices 1 Large White Onion, sliced into 1 inch slices
8 Flour Tortillas For the Rub:
1 tbsp Paprika 1 tsp Ground Cumin 1 1/2 tsp Ancho Chile Powder 1/2 tsp Garlic Powder 1/2 tsp Onion Powder 1 tsp Kosher Salt
For the Marinade: 2 Limes (zested and juiced) 2 tbsp Worcestershire Sauce (Additional Toppings) Guacamole Sour Cream Shredded Cheese Salsa
Directions: 1) Mix the paprika, cumin, ancho chile powder, garlic and onion powder, and kosher salt in a bowl, Mix with a fork to evenly combine.
2) Add Certified Piedmontese Skirt Steak to a dish with the Worcestershire and Lime Zest & Juice 3) Rub Skirt Steak with rub mixture, cover, and let marinade for 30 minutes.
4) Slice & Skewer Vegetables, then season with Olive Oil, S&P
5) Pre-Heat grill to 350 degrees 6) Grill veggie skewers 8 mins a side until you have developed some char and are semi-tender.
7) Remove steak from marinade, and place on the grill, grilling for 4-5 mins a side. Once finished, transfer steaks to a cutting board and let rest for 5 mins
8) Slice steak with the grain into 3 in sections, then slice the steak against the grain into 3/4 in strips.
9) 6) Warm tortillas on the grill or put in oven for 15-20 mins. Once finished, remove from grill and keep covered and warm until ready to serve.
10) Build fajitas with steak and veggies. Adding additional toppings if you like!