Robyn Medlin Lindars has always loved to write … and she has always loved to cook. “Years ago, I bought my husband a new grill, but I’m the one who officially became addicted to grilling,” admits Lindars. In search of a creative outlet, and with the benefit of a journalism degree, Robyn started blogging about her grilling adventures at the popular grillgirl.com.
Robyn’s focus is on healthy, simple and creative recipes on the grill. Try this Chili Lime Skirt Steak Fajitas recipe, or try Robyn’s recipe for Cilantro Lime Beef Satay from her new eBook, Meal on the Grill: How to Make a Meal, from Appetizer to Dessert, Entirely on Your Grill.” To follow Robyn’s grilling adventures, go to grillgirl.com.
Recipe courtesy Robyn Medlin Lindars.
Set the EGG for direct cooking at 350°F/180°C. Place a cast iron griddle on the cooking grid and add olive oil. Once the oil gets hot, add the onion and peppers to sauté on the grill. Grill the skirt steak over direct heat for 4 minutes per side, or until they begin to lightly develop char marks. Be careful not to overcook, this is a thin cut of meat that will continue to cook after it’s taken off the EGG. Remove the skirt steak and tent in foil. Once the onions are translucent, the veggies are ready to be taken off the grill.
Grill your favorite toppings for extra smoky goodness!
While the meat is resting, grill the tomato, jalapeño, avocado and limes until they develop nice char marks; this will add a smokier flavor to your fajitas! Heat the tortillas on the cooking grid for 10 seconds each side, just long enough to get them warm. Slice the meat against the grain and serve with the toppings. Enjoy!
Serves 2 to 3
Combine all marinade ingredients in an immersion blender or food processor; marinate the skirt steak for at least 1 hour and up to 5 hours.