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12 oz
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Skirt Steak
Want to upgrade your family fajitas? Then, you must have Wholesome Farms Direct Skirt Steak. Skirt steak is lean and full of intense beefy flavor. Taking to marinades very well is one of its well-known features. Grill it up!
Master Chef Choice
Skirt Steak
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Skirt Steak Tacos
Total Time: 25 minutes
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients:
8 (6-inch) flour tortillas
1 1/2 lbs skirt steak
2 tbsp canola oil
Salt and freshly ground black pepper
1/2 head romaine lettuce, thinly shredded
Grilled Tomato Salsa, recipe follows
2 tbsp canola oil, plus more for brushing tomatoes
2 serrano chiles
1 small red onion, coarsely chopped
4 cloves garlic, peeled
6 plum tomatoes, halved and seeded
Salt and freshly ground black pepper
2 limes, juiced
1/4 cup chopped fresh cilantro leaves
Optional Toppings:
8 oz sour cream
1 ripe avocado, peeled, pitted, halved and diced
1 medium red onion, thinly sliced
Directions:
Steak:
Heat grill to high.
Wrap tortillas in aluminum foil and on the top rack of the grill while the steak is grilling.
Heat grill pan over high heat.
Brush steak with oil and season with salt and pepper on both sides.
Grill on one side until golden brown and slightly charred, about 3 to 4 minutes.
Turn the steak over and cook to medium-rare doneness, about 3 to 4 minutes longer.
Let rest 5 minutes then slice against the grain into 1/4-inch thick slices.
Grilled Tomato Salsa:
Heat grill to high.
Heat oil in a small saute pan and saute the chiles, onion, and garlic until soft.
Brush tomatoes with oil and season with salt and pepper.
Grill on both sides until slightly charred and soft.
Transfer tomatoes and serrano mixture to a food processor; add the lime juice and salt and pepper and process until smooth.
Add the cilantro and pulse a few times (there should be flecks of cilantro in the salsa.)
Transfer to a bowl.
Assemble tacos with tortilla, meat, salsa, and desired toppings.
Poblano and Skirt Steak Fajitas
Total Time: 1 hour
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 6
Ingredients:
2 ripe avocados
1/2 cup chopped fresh cilantro
3 tbsp lime juice, divided
1 1/2 tsp kosher salt, divided
1/2 tsp ground pepper, divided
2 bunches scallions, trimmed
3 poblano peppers
3 tsp extra-virgin olive oil, divided
1 tsp ground ancho chile
1/2 tsp ground cumin
1 lb skirt steak, trimmed
12 6-inch corn tortillas, warmed
Directions:
Preheat grill to high.
Cut open and remove pit from avocados.
Mash avocados in a medium bowl.
Add cilantro, 2 tablespoons of lime juice, 3/4 teaspoon salt and 1/4 teaspoon pepper.
Cover scallions and poblano peppers with 2 tablespoons of the olive oil.
Mix ancho chile, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl.
Rub all sides of the steak with the remaining olive oil and the spices.
Oil the grill rack.
Grill the poblanos for 8 to 12 minutes. They are done when softened and charred. Turn often.
Set aside and cover to keep warm.
Grill the scallions for 2 to 4 minutes. They are done when softened and lightly charred. Turn often.
Grill the steak 2 to 3 minutes per side for medium-rare doneness.
Set aside steak, let rest and cover will foil to keep warm.
Meanwhile, slice the scallions into 1-inch pieces.
Discard the skin, stems and seeds from the peppers and slice into 1/2-inch strips.
Place scallions and peppers in a serving dish.
Add the remaining tablespoon of lime juice and 1/4 teaspoon salt to the dish.
Toss to combine.
Slice steak into thin strips.
Serve the steak, vegetables, guacamole and any other desired toppings with the corn tortillas.
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