These grilled mojo skirt steak fajitas are super easy, yet packed with flavor and loaded with sauteed peppers and onions! Also includes suggestions for how to host a Build-it-Yourself Fajita Bar!
Hi ya’ll and Happy Labor Day weekend!!
Do you have any big plans?
Maybe taking a vacation?
Going to the beach?
Taking your boat out on the lake?
Simply spending quality time with your loved ones?
Boy and I have BIG plans to catch up on some much needed R & R. A.K.A we plan on doing a whole lot of not much.
Of course, you will be able to find me in the kitchen… as that is a place where I find relaxation.
And you will be able to find Boy with our girls in his man cave (yes he has one) taking a nap or watching a movie. A
side from being in the kitchen, I will definitely be grilling out at least one day.
Grilling feels required on summer holidays, or at least it should be.
If your plans involve more people than your husband and two four legged, furry daughters you should totally have a BIY (build it yourself) fajita bar party.
Fajitas are perfect for feeding a crowd because guests can assemble their own and eat at their leisure.
The mojo marinated skirt steak fajitas I am posting here today are just a starting point.
The possibilities are pretty endless for your BIY fajita bar.
For protein: grill up some chicken, pork, shrimp, fish, tofu, of course this skirt steak… whatever your heart desires. Simply slice it into strips after cooking and arrange it in cast iron skillets (for an authentic feel), on platters, in warmers or slow cookers (if you want to keep items warm) for your guests to help themselves. I suggest providing tongs, as opposed to spoons or large forks, for more ease of serving.
Grill or Sautee Veggies: Bell peppers of multiple colors, onions (yellow, red, & green scallions), and mushrooms… the sky is the limit. Just be sure to slice large vegetables into strips proportional to your proteins.
Then lay out some tortillas, at the beginning of the fajita bar of course, along with plates and silverware.
Finish it up with a choice of condiments at the end of the bar. Sour cream, pico de gallo, guacamole, mango salsa (really good on fish or shrimp fajitas), queso, hot sauce, different types of shredded or crumbled cheeses, black beans, corn, cilantro, lime wedges… use your imagination here. Your guests can never have too many options!
I recommend you label everything on small cards so your party patrons know exactly what everything is and they do not feel uncomfortable. There is nothing more awkward than being at a party and whispering to your friend or loved one “what in the H-E-Double hockey sticks is THAT??”
Oh, and don’t forget the basket of chips, beer, wine and margaritas!!
The REALLY great thing about having a BIY party is it allows you, as the host, to actually enjoy your own party. There is nothing worse than being stuck in your kitchen, watching everyone else have a good time. Why do we do that to ourselves??? This labor day, don’t. Instead, host a BIY fajita bar party, kickback, have a drink, and have FUN. Oh, and eat lots and LOTS of fajitas too! Happy Labor Day Everyone!!
- Mojo Marinade:
- 6 Cloves Garlic – finely diced
- 2 small Jalapeno – partially seeded and finely diced
- 2 tsp Salt
- ½ tsp Fresh Cracked Black Pepper
- 2 tsp Cumin
- 12 oz Orange juice
- 2 oz Lime Juice
- 2 TBS White Vinegar
- 4 oz Yellow Onion – finely chopped (1 small Onion)
- 2 tsp Dried Oregano (can substitute freshly minced if you have it on hand, about 2 TB)
- 4 TBS Fresh Cilantro – chopped
- 8 TBS Extra Virgin Olive Oil
- 1 pound Skirt Steak – trimmed of excess fat (about ½ # after trimming) (can substitute Flank Steak)
- 3 Red Bell Peppers – thinly sliced (can use red, yellow, green or a combination)
- 2 Onions – thinly sliced (can use white, yellow, red or a combination)
- Tortillas - warmed *I will be providing a recipe for Homemade Tortillas soon!*
- Optional for Serving: Lime Wedges, Pico De Gallo, Guacamole, Sour Cream, Cilantro, Shredded Cheese
- For the Mojo Marinade:
- Using a Mortar and Pestle, Crush the Garlic Cloves, Jalapeno, Salt, Pepper, and Cumin together until the mixture resembles a rough paste. (Options: You can mince the veggies and use a fork to mash together in a bowl if you do not have a mortar and pestle available. You can also use a blender or food processor if you have one readily available).
- Transfer the Paste into a medium sized mixing bowl or glass jar. Add the remaining Marinade Ingredients, stir (or shake) to combine. Cover and Refrigerate for at least 2 hours – up to 6 hours.
- Once the Marinade has had time to develop flavor in the refrigerator, Pour 1/4th of the marinade into a separate Zip Lock bag. (If you used a glass jar, now you would transfer the mixture to a Zip Lock or a Baking Dish). Add your Skirt Steak to the bag containing 3/4ths of the marinade. Add your vegetables to the remaining marinade.
- Shake (or Flip) to thoroughly coat Steak and vegetables. Place in the refrigerator to Marinate for at least 2 hours – up to 8 hours. **no more than 8 hours or Steak will cook due to acidic juices in mojo marinade!**
- For the Fajitas:
- Preheat a Grill, Cast Iron Skillet, or Grill Pan over Medium-High Heat and lightly oil grates.
- Drain the Vegetables from the marinade.
- Add Peppers and Onions to Grill or Skillet, season with salt and pepper.
- Cook, turning once or twice, about 8 minutes total; or until slightly charred and just cooked through… you don’t want them to be limp and lifeless. Remove to a plate and set aside.
- Drain the Beef From the Marinade.
- Grill Steaks for about 3-4 minutes per side. Transfer to a Cutting Board or Plate and allow to rest for at least 3 minutes to allow the juices to redistribute.
- As Steak rests, warm tortillas (if you are not using fresh homemade tortillas). You can do this in a dry skillet, about 30-45 seconds per side over low heat, until warmed through. Or, in an Oven on your lowest temperature setting for a few minutes, until warmed through.
- Once ready to Serve: Thinly Slice the Steak into strips, ACROSS THE GRAIN, on a diagonal.
Inactive Time: 4 hours +
Yield: 3 Cups Marinade
Top Warmed Tortilla with Thinly Sliced Mojo Steak, Peppers, Onions, and desired optional garnishes.
Or lay everything out on a Build It Yourself Bar for your guests to help themselves.