Skirt Steak Fajitas with Cherry Tomato Salsa

The skirt steak here is full of flavour – the acid in the lime will begin to break the meat down and ensure the flavorful marinade is really absorbed!   

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Ingredients

For the marinade;125g Soy Sauce125g Sunflower Oil60g Soft Brown Sugar6 Limes, juiced2 Tsp Ground Cumin2 Tsp Smoked Paprika1/2 Tsp Chilli Flakes4 Cloves of Garlic, crushedFor the steaks;4 8oz Skirt Steaks1 Red Pepper, deseeded and sliced1 Yellow Pepper, deseeded and sliced1 Green Pepper, deseeded and sliced1 Red Onion, sliced8 Flour TortillasFor the cherry tomato salsa;250g Cherry Tomatoes, quartered1 Small Red Onion, finely diced1 Large Red Chilli, chopped1 Lime, juiced4 Tbsp Olive Oil1 Bunch of Coriander, half roughly chopped, half leaves picked

Instructions

Prevent your screen from going dark as you follow along.

This technique (coupled with the speedy cooking in Roccbox!) make these a great, quick mid week dinner as well as being impressive enough to serve at a party…

Step 1;

Combine the marinade ingredients in a bowl and set half of this aside for later. Pop the steaks in the remaining marinade ensuring they are well coated and leave for around 6-8 hours.

Step 2;

When ready to cook, grab the marinated steaks out of the fridge to come up to room temperature as you light up Roccbox and pop the sliced vegetables in the reserved marinade to take on some of that beautiful flavour.

Step 3;

To make the salsa, combine the ingredients in a bowl with a little seasoning and the roughly chopped coriander (reserve the picked leaves for garnish) and pop onto your table for later.

Step 4;

Heat a cast iron pan in Roccbox with a drizzle of olive oil, shake the excess marinade off the steaks, season with a little salt and cook for around 3 minutes on one side, flip over for a further 2-3 minutes, check the steaks are cooked to your liking and leave to rest.

Step 5;

Using the same pan, throw in the marinated vegetables and cook, shaking regularly until charred and softened.

Step 6;

Finally, heat the tortillas lightly and slice the steaks thinly against the grain before wrapping it all up and getting stuck in!