Skirt Steak photo 3

Papaya Habanero Skirt Steak Fajitas

For those of you not afraid of a little spice in your life, I have the recipe for the perfect skirt steak fajita.  The natural sugars in the papaya and citrus ingredients balance out the heat from the habanero while the acids help tenderize the steak.  I found the ingredients easy to pull together and the results are nothing short of fabulous.  Feeds 3-4. 

Ingredients:

2 lbs Beef Skirt Steak, trimmed

1  Papaya

1 Ruby Red Grapefruit

1 Lime

1/4 Cup of Olive Oil

1/4 Cup of Agave Nectar

1 to 3 Habanero Peppers (Depending on spice level preferred)

1 Tablespoon of Kosher Salt

2 Tablespoons of Ground Black Pepper

1.)  Halve the papaya, remove the seeds, and scoop out the soft insides into a food processor or blender.  Puree the papaya in a food processor along with the olive oil, agave syrup, salt, pepper, juice from the grapefruit and the lime, and  your stemmed and seeded habanero pepper(s).

2.)  Pour the marinade into a gallon-size resealable plastic bag.  Add your steak and force out as much air as possible as you seal the bag.  Massage to coat steak completely.  Set out at room temp for 45 minutes.

3.)  Heat a charcoal or wood grill.  After it is done marinating, add the steak to the hottest part of the grill, turning as needed.  The sugars in the marinade should caramelize and produce a crust or charred sections on the steak.  Cook to the desired doneness, 10-12 minutes for medium rare.  Let steak rest for 10 minutes before cutting.

4.)  Slice the steak thinly on the bias.  Serve with warm flour tortillas.  (Tortilla recipe also on the blog)

Let me know what you think!

Fork&Stave