girl meets grill: fajitas

Grillin’ and chillin’ season is in full swing. I’ve spent the past two weeks making sure that my patio is ready for it. I built and planted an herb garden yesterday. And found the perfect bistro set to admire my floral wall with a glass of wine from. Inspired by my fresh cilantro, I decided to grill out my favorite Tex-Mex meal – steak fajitas. Taking a bit from a Pappasito’s copycat recipe and Homesick Texan’s Tacos al Carbon, I’ve perfected the marinade.

Fajitas for One

Ingredients:
1/2 lb. of skirt steak
1/2 cup of pineapple juice
1/4 cup of soy sauce
Juice of 2 limes, freshly squeezed
1/4 cup of cilantro
1 Texas Pete Pepper, roughly chopped
1/3 cup of yellow onion, roughly chopped
1/3 cup of water
1/2 teaspoon of pepper
1/2 teaspoon of salt
1 teaspoons of cumin

1. To make the marinade, in a blender mix the juices, cilantro, pepper, onions, water, and seasonings. Pour over the skirt steak in a ziplock bag and let it marinate for 2 to 8 hours in the refrigerator.
2. Before cooking, rinse off the marinade and let the steak come to room temperature for 15 to 30 minutes before cooking. This helps it cook more evenly.
3. Prepare the grill for direct cooking over high heat (around 550°F). Place skirt steak on the grill and close the lid. Cook until the underside is nicely browned, 4 to 5 minutes.
4. Flip the steak over, cover and continue cooking to your desired doneness, 3 to 4 minutes more for medium. Remove the steak from the grill and let stand for 10 minutes before serving.

This weekend I paired the fajitas with chips, guacamole (find recipe HERE) and Alexia Mexican-Style Street Corn. You may also enjoy the traditional fajita setup with tortillas, sour cream, cheese, Mexican rice, and Ranch Style Beans. That’s usually how my family makes it and it’s delicious.

Hey y’all, enjoy grilling season!

XX – Sassy