Grilled Skirt Steak Fajitas (Le Creuset)
INGREDIENTS
2 pounds skirt steak
Olive oil
Salt
Freshly ground black pepper
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
12 corn tortillas
3 bell peppers, cut into slices
1 red onion, sliced
1/2 cup cilantro leaves, roughly chopped
1 cup guacamole
1 cup pico de gallo
1/2 cup sour cream
2 limes, cut into wedges
RECIPE NOTES
For tender, juicy steak fajitas, a meaty skirt steak is the best bet for rich beef flavor. Instead of cutting the meat before cooking, grill it whole to lock in the juices then slice before serving. By cooking the steak and peppers on the Le Creuset Alpine Outdoor Collection Pizza Pan, you can recreate the sizzling magic of restaurant fajitas in a large format on your outdoor grill. Add in tortillas and a trio of sauces for a complete meal and the only other thing you’ll need to provide is a round of refreshing margaritas to wash it all down.
INSTRUCTIONS
Preheat grill to 400°F.
Place the skirt steak on a sheet pan, then drizzle with olive oil to coat the steak. Season all over with salt, pepper, chili powder, cumin, garlic and onion powder, rubbing the mixture into the steak until evenly coated.
Place a pizza pan or griddle on the grill to preheat for 5 minutes. Add the tortillas and toast on each side. Wrap the tortillas in foil and transfer to the cooler side of the grill to keep warm.
Add the steak to the pan and cook on each side until seared and brown, about 5 minutes per side. Remove the steak from the pan and place on a cutting board to rest 5 minutes. Meanwhile, add the peppers and onions to the pan, adding more oil as needed. Season the vegetables with salt and sauté until softened and brown about 5 minutes. Slice the steak against the grain and add it to the pan to reheat. Garnish the steak with cilantro.
Bring the pan with the steak and peppers to the table, and serve immediately alongside warm tortillas, guacamole, pico de gallo, sour cream and lime wedges.