Skirt Steak Fajitas with Lime, Chili, and Roasted Tomatillo Salsa

  • Yield : about 8 servings
  • Prep Time : 35m
  • Cook Time : 45m
  • Ready In : 35m
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  • 3 large onions, peeled and cut lengthwise into wedges, leaving root ends intact
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper
  • 1/4 cup balsamic vinegar
  • 1/3 cup fresh lime juice
  • 3 pounds skirt steak
  • 1 tablespoon ancho chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 24 flour tortillas
  • 1 1/2 cups fresh cilantro
  • Roasted Tomatillo Salsa, recipe follows
  • 3 pounds fresh tomatillos or 6 (11-ounce) cans tomatillos
  • 10 fresh serrano chiles
  • 6 garlic cloves, unpeeled
  • 2 onions, cut into wedges
  • 1 cup fresh cilantro leaves
  • 1 tablespoon plus 1 teaspoon kosher salt
  • 2 teaspoons freshly squeezed lime juice


Step 1

Prepare grill for cooking. 

Step 2

Thread onions onto skewers (or put in grill basket), then brush with 1 tablespoon oil and season with salt and pepper. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill onions, turning occasionally, until tender, 16 to 20 minutes. Transfer to a cutting board. When just cool enough to handle, cut onions into 1-inch pieces and toss with vinegar in a bowl. Season with salt and pepper. While onions are grilling, stir together the lime juice and remaining 3 tablespoons oil in a shallow dish, then add steak and marinate at room temperature, turning once, 10 minutes. 

Step 3

Pat steak dry, then rub with chili powder, cumin, and coriander and season with salt and pepper. Grill steak on lightly oiled grill rack, turning once, 6 to 10 minutes total for medium-rare. Transfer to cutting board, then let stand 5 minutes before cutting diagonally into thin slices. 

Step 4

While steak is standing, toast tortillas directly on grill rack, turning once, until puffed slightly and browned in spots, about 1 minute total. Serve steak, onions, cilantro, and salsa all wrapped in tortillas. 

Step 5

Preheat broiler. 

Step 6

If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness. If using canned tomatillos, drain and measure out 4 cups. Broil fresh tomatillos (do not broil canned), chiles, garlic, and onions on rack of a broiler pan 1 to 2 inches from heat, turning once, until softened and slightly charred, about 8 minutes. 

Step 7

Peel garlic and pull off tops of chiles. Puree all ingredients in a food processor. 

Step 8

Yield: 6 cups

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