Include in Print View:

Grilled Chicken Salad

Grilled Chicken Salad recipe image
This recipe features skirt steak marinated in a zesty blend of beer, lime, cilantro, and spices for deep flavor and tenderness. The meat is smoked and grilled to perfection, then sliced against the grain for maximum juiciness. Serve with warm tortillas, salsa, and guacamole for a complete Mexican-inspired meal.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1188.4
Description
This recipe features skirt steak marinated in a zesty blend of beer, lime, cilantro, and spices for deep flavor and tenderness. The meat is smoked and grilled to perfection, then sliced against the grain for maximum juiciness. Serve with warm tortillas, salsa, and guacamole for a complete Mexican-inspired meal.
Ingredients
  • 4 jalapeno Peppers -- pierced
  • 3 tablespoons Chili powder
  • 1 teaspoons Cayenne pepper
  • oz bottle herb and garlic oil-based -- salad dressing
  • 1 cans Beer
  • 1 1/2 teaspoons Garlic powder
  • 4 small Mexican limes -- juiced
  • 2 teaspoons Cumin powder
  • 1 large Onion -- minced
  • 2 tablespoons Cilantro -- minced
  • 1 tablespoons Worcestershire sauce
  • 1 bay Leaf
  • 3 lbs Skirt steak
Directions
  1. 1
    About twelve to fifteen years ago, fajitas were "discovered." since then, an awful lot of good meat has been wrecked, and skirt steak--once a "grinder" item--has risen sharply in price.
  2. 2
    Because skirt doesn't come from a "tender quadrant" of the carcass, some care is needed to turn it into good food.
  3. 3
    First, it needs to be marinated to tenderize and flavor it.
  4. 4
    Mix all the ingredients together, except the meat, to make a marinade.
  5. 5
    Pour over the skirt steak, in a non-reactive container (not metal),
  6. 6
    cover , and
  7. 7
    stir occasionally for six to eight hours.
  8. 8
    Fajitas can be cooked in several ways.
  9. 9
    If you have the space, smoke the fajitas for 30 minutes with pure mesquite smoke, and then
  10. 10
    cook for 4-7 minutes per side over direct
  11. 11
    heat --mesquite coals being the
  12. 12
    heat of choice.
  13. 13
    Baste with the marinade throughout the cooking process.
  14. 14
    If you need to
  15. 15
    cook completely over direct
  16. 16
    heat , then use a fairly slow fire, about like you should use when grilling chicken, and
  17. 17
    cook , covered if possible, for about 10 - 15 minutes per side, basting with the marinade.
  18. 18
    Figure about a half pound of meat and 3 to 4 tortillas per person.
  19. 19
    When slicing fajitas, you'll notice that the grain of the skirt steak all runs the same way.
  20. 20
    If you'll
  21. 21
    slice the skirt at a forty-five degree angle to the grain, and hold your knife on a forty-five degree angle as well, you'll find that the fajitas are much more tender!
  22. 22
    Serve the fajitas with flour tortillas, pico de gallo salsa, guacamole, and cold beer.
  23. 23
    You'll notice that I didn't say anything about chicken fajitas--that's a contradiction in terms

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1188.4kcal
% Daily Value *
Total Fat 59.2g92%
Saturated Fat 23.6g119%
Cholesterol 279.2mg94%
Sodium 796.2mg34%
Total Carbohydrate 55.5g19%
Dietary Fiber 16.4g66%
Sugars 7.6g
Protein 107.0g214%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: skirt steak, fajitas, mexican, grilled, smoked, beer marinade, lime, cilantro, cumin, chili powder, jalapeno, garlic, worcestershire, tender, main course, barbecue, tortillas, spicy
Read it online: https://www.chefs-mate.com/recipe/grilled-chicken-salad-7/