Test cook Christie Morrison makes Julia the perfect Grilled Steak Fajitas.
Get the recipe for Grilled Steak Fajitas:
Buy our winning grill tongs:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
25 Comments
Leave a Reply
You must be logged in to post a comment.
I made this recipe today and I regret not listening to my skepticism of this recipe. It wasn’t bland but it certainly wasn’t flavorful. Definitely needed some more layers to the flavor such as cumin, onion/garlic, chili pepper, even black pepper. The soy sauce did salt the meat nicely tho, but I think lime juice would have provided more complex flavor in addition to tenderizing, as opposed to pineapple juice which was weak in flavor and got completely washed away by the beef. I know for a fact that the McCormick fajita seasoning packet would have made the fajitas taste better but you can only use it when you’re cooking on a pan, not the grill.
To much like a infomercial.
Finally a recipe without chili powder and cumin…
I just love this recipe I will make it thank you and May God Bless 🙏
You ladies are totally hot!
I made this recipe tonight but used a lot less garlic and only had time to marinade for one hour and it still turned out great. Grilled the skirt steak on high for a total of six minutes and they were perfectly pink and juicy in the middle. Great recipe!
Just what I was looking for, the marinade. Thanks once again to ATK..you guys always nail it!
The original ones are more faster to cook and less ingredients, But I would like to try them american version.
I like my steak a little more done not moving around but all and all that's a good recipe
Arnie Tex. Podcast the real thing. This is fake.
Man! I was skeptical about this marinade recipe at first… but it turned out so good! I will definitely do this again.
A few changes: I subbed the steak for chicken. I subbed the pineapple juice for orange/pineapple juice. I also added some Adobe seasoning to the marinade. Whew! Almost as good as restaurant. 😋
I enjoy Christie Morrison because she cooks like my family did. Her techniques are simple to follow and are basic but with good flavor and visual appeal. She is down to earth and is not trying to over-impress everybody with her expertise. She is an American that eats with a fork American-style, and doesn’t do that pretentious continental upside-down eating thing.
Yum I have to make these
Try serving the fajitas in a hot cast iron skillet
Lazy gringos!😑
Soy sauce and then more salt? Not too salty?
Lots of sausage…fingers
Soy sauce goes so well in marinades. Try mixing 1/4 soy w/ 1 plain whole milk yogurt for a (skinless) chicken marinade.
It's a great as is or as a base to spice up. Try w/ citrus or peach yogurt, just be sure it's not low fat and no artificial sweeteners. I have not tried w/ 'Greek yogurt' but suspect it won't work as well.
That meat is too raw in the middle
Julia is hot!
Yankee fajitas. Y'all should've learned about pico de gallo from Mama Ninfa's place.
0:45 – That is NOT silver skin idiot. Its just great tasting fat.
0:47 – Already TWO problems with this "recipe". And BTW I have been cooking skirt steak since BEFORE fajitas were "invented" at Ninfa's in Houston around 1980 or so. #1.NO reason to "marinate" in anything. Season with SPG and possibly add some chili and/or cumin and that's it. #2. NO reason to trim any of that luscious fat. This fat is GREAT flavor. 1:45 – Soy sauce and pineapple juice? Last time I checked fajitas had ZERO Asian seasonings. These New Englanders should stick with clam chowda.
followed the recipe, it was perfect, juicy, seasonings not overpowered, beef turned out medium cooked, use charcoal grill, wonderful!!
It turned out great!!