Skirt steak is the most traditional and popular cut of meat used to make fajitas. To boost the flavor, marinate the meat for at least eight hours or as long as twenty-four hours if possible.
Ingredients
- 2 lbs skirt steak
- ¼ cup olive oil
- 1 green bell pepper, sliced ¼ inch thick
- 1 red bell pepper, sliced ¼ inch thick
- 1 medium yellow onion, sliced ¼ inch thick
- 8 to 10 flour tortillas
Marinade Ingredients
- ½ cup pineapple juice
- ¼ cup soy sauce
- ¼ cup canola oil
- ¼ cup minced garlic
- 1 tsp ground cumin
Toppings (optional) Ingredients
- Shredded semisoft cheese (queso blanco), such as Monterey Jack, farmer’s cheese, or queso asadero
- Sour cream
- Charred peppers
- Salsa
- Cilantro
- Guacamole
Instructions
Set the EGG for direct cooking with the EGGspander at 500°F/260C. Add the Half Moon Griddle to preheat.
Remove the steak from the marinade and discard the marinade.
Carefully pour the oil on the Griddle, and add the peppers and onion. Close the lid of the EGG and sauté until tender. Add the steak to the Griddle, close the lid, and grill for 3 to 4 minutes on each side for medium-rare.
While the steak and vegetables are cooking, place the tortillas on the top sliding tier of the EGGspander until warm. Transfer the tortillas to a sheet of aluminum foil and wrap tightly to keep warm.
To assemble, slice the steak across the grain into thin strips, place in a large bowl, add the peppers and onions, and toss together. Transfer to a platter and serve with the warm tortillas and your choice of toppings. Serves 4
Your instructions say to slice the steak after removing from the marinade and then again after cooking. Which is it?
We’ve edited the recipe. Slice after cooking.
How do we not over smoke a roast. We taste all smoke and little meat.
Maybe check the wood you are using.