Grilled Steak Fajitas from El Torito feature tender, marinated skirt steak chargrilled to perfection, served sizzling with sauteed bell peppers and onions, accompanied by warm flour tortillas, fresh guacamole, and zesty salsa for an authentic Tex-Mex experience.
Equipments
- Grill or grill pan
- Tongs
- Mixing bowls
- Whisk
- Cutting board
- Chef’s knife
- Cast iron skillet or fajita skillet
- Aluminum foil
- Serving platter
- Small bowls (for guacamole and salsa)
- Tortilla warmer or clean kitchen towel
Ingredients
- 1.5 lbs (680g) skirt steak
- 2 tablespoons olive oil
- 1/4 cup fresh lime juice
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large yellow onion, sliced
- 8-10 flour tortillas
- 2 ripe avocados
- 1 small tomato, diced
- 1/4 cup chopped red onion
- 2 tablespoons chopped cilantro
- 1 jalapeño, minced
- 1 lime (for guacamole)
- Salt (for guacamole)
- 1 cup salsa
- Lime wedges (for serving)
Make sure to use fresh skirt steak weighing about 1.5 lbs (680g) for tender, flavorful fajitas, and marinate it with lime juice, soy sauce, Worcestershire sauce, garlic, and spices such as ground cumin, chili powder, and smoked paprika for an authentic taste. Use a mix of red, yellow, and green bell peppers along with a large yellow onion, all sliced evenly for balanced grilling. Fresh, ripe avocados are essential for creamy guacamole, combined with lime, cilantro, jalapeno, and salt to complement the steak's smoky flavor. Flour tortillas should be warmed before serving to enhance their softness and flexibility, making your fajitas easier to assemble and enjoy. Your meal will closely replicate the Grilled Steak Fajitas from El Torito copycat menu, delivering sizzling, authentic Tex-Mex flavors straight to your table.
Instructions
- Prepare marinade: In a mixing bowl, combine olive oil, lime juice, soy sauce, Worcestershire sauce, minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Whisk until blended.
- Marinate steak: Place skirt steak in a bowl or resealable bag, pour marinade over, and coat evenly. Cover and refrigerate for at least 1 hour.
- Slice vegetables: Cut red, yellow, and green bell peppers and yellow onion into strips.
- Preheat grill or grill pan to medium-high heat.
- Remove steak from marinade; pat dry with paper towels.
- Grill steak: Place steak on hot grill, cook 3-5 minutes per side for medium-rare or desired doneness. Remove and let rest under foil.
- Heat cast iron skillet on high; add sliced bell peppers and onions. Sauté until softened and slightly charred.
- Warm flour tortillas in a tortilla warmer or wrapped in a clean kitchen towel.
- Make guacamole: In a bowl, mash avocados; stir in diced tomato, chopped red onion, chopped cilantro, minced jalapeño, lime juice, and salt to taste.
- Slice rested steak against the grain into thin strips.
- Serve sizzling vegetables and sliced steak on a fajita skillet or serving platter.
- Portion guacamole and salsa into small bowls.
- Serve steak fajitas with warm tortillas, guacamole, salsa, and lime wedges.
Substitution
Grilled Steak Fajitas from El Torito copycat menu use skirt steak marinated in a zesty blend of lime juice, soy sauce, Worcestershire sauce, and spices, then chargrilled to achieve tender, flavorful meat. If skirt steak is unavailable, flank steak or sirloin can be substituted without compromising texture or taste. When grilling is not an option, a cast iron skillet works well to sear the steak and saute the bell peppers and onions for that classic fajita sizzle. Your guacamole can be customized by adding diced tomatoes or extra lime juice to enhance freshness according to preference. Flour tortillas can be warmed in a tortilla warmer or wrapped in aluminum foil and heated in the oven or on a stovetop skillet.
Tips
Make sure to pat the skirt steak dry before grilling to achieve a better sear and avoid steaming. Marinating the steak for at least one hour enhances flavor and tenderness but avoid marinating longer than 4 hours to prevent the meat from becoming mushy. Slice the steak against the grain to ensure each bite is tender and easy to chew. Warm your tortillas just before serving to keep them soft and pliable for wrapping your fajitas.
Nutritions
Grilled Steak Fajitas from El Torito provide a balanced combination of protein-rich skirt steak and nutrient-dense vegetables like bell peppers and onions, which are high in vitamins A and C. The inclusion of avocado in the guacamole adds healthy monounsaturated fats and fiber, supporting heart health and digestion. Your meal is also enhanced by the antioxidants and phytochemicals found in fresh salsa ingredients such as tomatoes, cilantro, and jalapeno. Warm flour tortillas contribute carbohydrates, making this dish a satisfying and energy-boosting option for a well-rounded Tex-Mex experience.
Storage
Store leftover grilled steak fajitas in airtight containers to maintain freshness and prevent moisture loss. Keep the marinated skirt steak, sauteed peppers and onions, and cooked steak slices separately to preserve texture and flavor. Your guacamole is best stored in a sealed container with a layer of plastic wrap directly on the surface to minimize browning.
Variation or Alternatives
For a variation, substitute skirt steak with flank or hanger steak for a slightly different texture while maintaining tenderness. Swap out flour tortillas for corn tortillas or whole wheat wraps to cater to different dietary preferences or add more fiber. You can also grill the bell peppers and onions wrapped in foil on the grill for a smokier flavor instead of sauteing. Try adding a splash of tequila or orange juice to the marinade for an extra layer of citrusy brightness in your fajitas.
Allergies
The Grilled Steak Fajitas contain soy sauce and Worcestershire sauce, which may include soy and fish allergens, posing risks for those with allergies to these ingredients. Flour tortillas also present a gluten concern for individuals with wheat sensitivities or celiac disease. Your guacamole includes avocado, which can cause reactions in people with latex-fruit syndrome, so exercise caution if you have known allergies.
Why this recipe?
Grilled Steak Fajitas from El Torito restaurant are popular for their tender, marinated steak cooked to perfection with a smoky char, served with sizzling bell peppers and onions that enhance the flavor profile. The dish offers an authentic Tex-Mex experience with fresh ingredients and bold spices that satisfy cravings for rich, savory cuisine. You can recreate this flavorful combination at home to enjoy the satisfying taste and aroma while customizing heat levels, seasoning, and accompaniments to your preference. Making the copycat recipe allows you to capture the essence of El Torito's iconic menu item while controlling quality and costs.