One of my most favorite places to eat out is Chevy’s. Have you ever been there? It’s a Tex-Mex restaurant with the best chips and salsa, chicken enchiladas, and steak fajitas. My husband and I love it so much that we had our wedding rehearsal dinner there 🙂
If you ever have a chance to try Chevy’s, you must have the fajitas….oh my goodness, the fajitas! They come out to you on a sizzling plate, the grill smell rising up off of the meat, sitting along side fresh, homemade tortillas, guacamole, and pico de gallo. So good!
Well, as much as I love these fajitas, there is no way we can afford to go to Chevy’s every week…one plate of fajitas cost almost $20 by themselves! So I decided last week that I was going to find a recipe that I could make at home that would give me the taste of Chevy’s without the big price tag.
The first step is to marinate 1-1 1/2 pounds of skirt steak in a mixture of pineapple juice (2 cups), soy sauce (1 cup), garlic (1 1/2 tsp.), cumin (2 tbsp.) and lime juice (1/4 cup) for about 4 to 5 hours.
I put my marinade in a zip-top bag and set it into a bowl, just in case there are any leaks in the bag. This helps my clean refrigerator stay that way 🙂
This is what the meat looked like after about 5 hours. I used some paper towels to dry the meat…if it is too wet, it won’t develop that nice crust when it’s on the grill.
I cooked my steak on our charcoal grill, although I’m sure you could also do it with the broiler in your oven. I use a charcoal chimney to get the briquets burning, and when they are all gray on top, I pour them in a pile along one side of the grill. This makes a nice hot spot for quick cooking things like this steak. Make sure that when you place the grill on top, scrub it with a wire brush until it’s clean, and let the grill heat up for a few minutes before you place the steak on.
I let the steak cook for about 3 minutes on the first side before I flipped it over. See all those nice grill marks?? Yummy 🙂 Cook the second side for 2-3 minutes, or until your desired doneness. We like our steak medium rare, so it only took about 2 minutes on the second side.
After the steak was done, I let it rest on a cutting board covered with foil for about 10 minutes. I then sliced the meat into strips, cutting on an angle and against the grain. That is very important, because skirt steak is a little chewy, but cutting against the grain helps to keep it more tender.
I served the steak with some nice warm flour tortillas, some grilled onions and peppers, and some homemade guacamole. They were pretty good…not exactly like Chevy’s, but close enough to make me think I was sort of eating there 😉
I hope you try these out soon…I think you’ll like them every bit as much as we did!
Disclosure: This post contains affiliate links. Please refer to the disclosure page for more information.