Grilled skirt steak fajitas and shrimp just screams summer to me. Not that you can’t have them all year long, but I seem to grill them more in the summer than in the winter. I do have an inside grill on my stove so I grill a lot all winter, but there’s just something about grilling skirt steak and having Mexican side dishes that reminds me of summer.
I grilled my onions, peppers and jalapeno and threw in some summer squash, because why not? Grilled vegetables wrapped in a tortilla with some sour cream, guacamole and cheese is delicious!
easy grilled skirt steak fajitas and shrimp
I bought untenderized skirt steak, but there is a tenderized skirt available at some supermarkets. I marinated this overnight. If you do that and make sure you cut across the grain this should be so tender. The steak comes in long strips usually. After I grill and let it rest, I slice in half, turn the meat so that I’ll be cutting across the grain, and slice thinly. This photo is with the grain, so you want to cut across that.
Some of the tools I used in making this dish are these half sheet pans that I love: https://amzn.to/3i1LQfb.
These inserts are great: https://amzn.to/3i3kfdj
I don’t use the same sheet pans for baking cookies that I may use to roast vegetables or meats in the oven. I find they become dark and make the bottoms of your cookies cook faster and more brown. I do use a good parchment on my sheet pans, but still only use pans designated for cookies.
I love these long tongs when I’m grilling! I am the world worst at burning myself! https://amzn.to/2BdHMru
easy grilled skirt steak fajitas and shrimp
I made this yummy guacamole to have alongside our fajitas and these delicious charro beans. Here’s the links for both: https://the2spoons.com/1-delicious-guacamole/
Charro Beans https://the2spoons.com/love-these-charro-beans/
Here’s the recipe for these delicious fajitas. Enjoy!
Ingredients
Method
- Combine the soy sauce, vegetable oil, lime juice and the lime after it is juiced, the garlic, onion and cilantro in a plastic zip lock bag. Add the skirt steak and marinate overnight or at least 4 hours.
- When ready to cook line your vegetables on a sheet pan and brush with oil and salt and pepper both sides.
- Remove the steak from the marinade reserving just a little marinade for the shrimp. Since you did not have chicken in the marinade, it is ok to use a little for the shrimp. Lightly salt and pepper your skirt steak. Place your shrimp in a bowl, pour the reserved marinade over it and allow it to sit while you are preparing your grill.
- When you grill is ready, add your vegetables and the steak. Cook your vegetables to char them on all sides, removing them as they are done. I keep my bell peppers and jalapeno whole while I'm cooking them, and slice them before serving.
- Cook your steak until your preferred doneness. I like to cook my on the medium rare side, but cook as you would cook your favorite steak. When ready, remove, tent with foil and allow to rest for about 15 minutes.
- While the steak is resting add your shrimp to the grill. Cook on the first side about 4 minutes or until they start turning pink. Turn and cook a couple of minutes longer.
- Cut your steak across the grain. Arrange all of the vegetables and meats on a large platter. Serve with flour or corn tortillas, my charro beans, guacamole and some sour cream! Enjoy!
- Note: All of this can be prepared in advance. Before serving, just heat a cast iron skillet to high. Throw your veggies in, the steak and allow to just sit and heat until sizzling, turn and do the same on that side. Serve in the skillet if you like!!
Wonderful recipes! Thanks for posting!
You’re welcome! I hope you try them!