This recipe for traditional fajitas has the great flavor of smoked skirt steak. Of course, 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.
Prep Time: 45 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 2 hours, 15 minutes
Yield: Serves 4 to 6
Ingredients:
- 2-3 pounds skirt steak
- warmed tortillas
- Traditional Fajita Marinade:
- 1 12 ounce beer
- 1/2 cup canola oil
- 1 small onion finely chopped
- 1/4 cup lime juice
- 5 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon chili powder
- 1 teaspoon black pepper
- 1 teaspoon hot pepper sauce
- 1 teaspoon ground cumin
- Traditional Fajita Toppings:
- 4 roma tomatoes, chopped
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1/4 cup onion, chopped
- 1/4 cup chopped fresh cilantro
- 3 fresh jalapenos, finely chopped
- 2 tablespoons lime juice
Preparation:
Trim skirt steak of fat. Mix marinade together and place with skirt steak in a resealable plastic bag or flat baking dish. Make sure the skirt steak is well coated. Let sit overnight. Prepare smoker to 200-220 degrees. Remove skirt steak from marinade and let sit for 30 minutes at room temperature. Mix toppings together. If you wish to sop 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. Place skirt steak in smoker. Sop 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.
