Dirty Skirt Fajitas

Dirty Skirt Fajitas

Who doesn’t like nachos as a snack and why not make them even better with some dirty cooked skirt steak.

If you’ve never tried steak cooked directly on the charcoals, then this should be your first go. Skirt steak is a very cheap piece of steak so you don’t need to worry about cooking it this way.

Skirt on top of nachos is very decadent,  served with some home made salsa and guacamole, and your in for a real treat.

This recipe is based on the one from Genevieve Taylors book Foolproof BBQ, it’s a cracking little cook book.

Cooking surfaces

then

Plate setter icon

BBQ Temperature

200°C

Ingredients

For the black beans

  • 1.5 tbsp olive oil
  • 2 cloves garlic, crushed
  • 2 tsp cumin seeds
  • 400g black beans (tinned), drained

For the steak

  • 400g skirt steak
  • 2 tsp dried chipotle flakes
  • 1.5 tbsp olive oil
  • 1 tsp Maldon salt

For the nachos

  • A big back of tortilla chips – 200g
  • 250g grated cheese, we use cheddar but Monterey Jack would be more authentic
  • 4 tbsp picked Jalapeños 
  • 4 spring onions, chopped 
  • A small bunch of coriander, chopped

Equipment

The recipe is based on the one from Genevieve Taylor’s book Foolproof BBQ.

Foolproof BBQ

Method

  1. Setup your Egg for a direct cook at 200°C. 
  2. Warm a Tefal Ingenio pan or a cast iron pan. 
  3. Add 1.5 tbsp olive oil, garlic and cumin seeds. 
  4. Fry for about 2 minutes.
  5. Add the black beans and cook for about 10 minutes.
  6. Squash your beans with the back of a spoon to make a chunky paste.
  7. Take the pan off and set it aside. 
  8. Remove your stainless grid and rake the coals a little with your ash tool to knock off any ash. 
  9. On a plate oil your steak on both sides with 1.5 tbsp olive oil. 
  10. Sprinkle the chipotle and salt over your steak. 
  11. Now throw directly onto the coals and cook for about 3 minutes. 
  12. Turn your steak and knock off any charcoal pieces that are stuck to it. Cook for a further 3 minutes. 
  13. Take off your steak and wrap it in foil to rest. The internal temperature should be 40-45°C, the steak is not cooked. 
  14. Now set up your Egg for an indirect cook at 200°C with the ConvEGGtor and stainless steel grid. 
  15. Into your paella pan, place 1/3 of your tortilla chips. Spoon over 1/3 of your black beans and 1/3 of your cheese. Repeat 3 times making 3 layers.
  16. Now bake for 10 minutes.
  17. Slice your steak thinly across the grain, about 3mm thick slices. 
  18. Add these to the top of the nachos as well as the spring onions. 
  19. Cook for a further 3 minutes.
  20. Remove from the Egg and sprinkle with the fresh coriander.
  21. Serve with guacamole, salsa and sour cream.

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