Sweet and Spicy Steak Fajita Tacos

Staff Writer
In collaboration with Tabasco, Chef Mario Batali is serving up these sweet and spicy steak fajita tacos
tacos
Kate Previte / Tabasco.

In collaboration with Tabasco,  Chef Mario Batali is serving up these sweet and spicy fajita tacos just in time for Super Bowl Sunday.

Start this recipe the day before, or even a couple of days, before the Big Game so the skirt steak has time to absorb all the flavor in the sweet and spicy marinade. 

4
Servings
819
Calories Per Serving
Deliver Ingredients

Ingredients

For the Sweet and Spicy Marinade

  • 3 Tablespoons extra-virgin olive oil
  • 2 medium yellow onions, thinly sliced
  • 6 cloves garlic, roughly chopped
  • 4 medium jalapeño peppers, sliced
  • 1 Tablespoon cumin
  • 1 Tablespoon smoked paprika
  • 2 Tablespoons honey
  • 1/2 Cup Tabasco Original Red Sauce, plus 1 tablespoon
  • 1 Cup tomato juice

For the Fajita Steak

  • 2 Pounds skirt steak, cleaned and trimmed of fat, cut into 6-inch pieces
  • salt and freshly ground pepper
  • 1 medium red onion, sliced paper thin into half moons
  • 1 bunch cilantro, chopped including stems to yield 1/4 cup
  • zest and juice of 3 limes
  • 12 soft corn tortillas
  • 2 limes cut into wedges for serving

Directions

For the Sweet and Spicy Marinade

Heat a 10-inch skillet over medium heat, add the oil and heat until oil is smoking.  Add the onions, garlic, jalapeños, cumin and paprika and cook until softened, 3-4 minutes. Add the honey, Tabasco Sauce and tomato juice and bring to a boil, cooking for about 4 minutes before removing from heat.

Transfer the mixture to a blender and pulse until smooth. Allow the purée to cool to room temperature and then place mixture in refrigerator until chilled. 

For the Fajita Steak

Place the skirt steaks into a sealable plastic zipper bag and add half of the purée, making sure to coat the steaks fully. Store chilled for at least 12 hours and up to 72 hours.

Place the remaining purée in a sealable bowl, season with a tablespoon of salt and refrigerate.

When you’re ready to grill the steaks, season them with salt and pepper and allow them to rest at room temperature for 20 minutes.  Grill over extremely high heat, about 5-6 minutes, on the first side, then turn and cook 4-5 minutes on the second side, until they are nicely charred on both sides. (This step is important! To my taste, the char is the most important. It is better to have steaks charred than rare, a nice charred medium rare or medium is delish, and well done is very delicious too, go with your preference.)

Move steaks to a cutting board to rest at least 10 minutes.

Meanwhile, in a medium bowl mix together the chopped red onion, cilantro, scallions, lime juice, lime zest, and remaining 1 tablespoon Tabasco Sauce. Heat the tortillas on the grill and place in a folded towel to keep warm.

Cut the steaks across the grain (this is important!) into 1/2-inch slices. Place 2 or 3 slices of the steak in a warmed tortilla and add a heaping tablespoon of the red onion-scallion salsa.  Finish with a teaspoon of the original purée, a squeeze of lime, and more Tabasco Sauce.  For extra fun, present the tacos with your favorite toppings on the side, like shredded cheese, sliced jalapeños, cilantro, etc. Yumbang!!  

Nutritional Facts

Total Fat
42g
65%
Sugar
16g
N/A
Saturated Fat
13g
67%
Cholesterol
147mg
49%
Protein
53g
100%
Carbs
64g
21%
Vitamin A
109µg
12%
Vitamin B12
6µg
93%
Vitamin B6
1mg
73%
Vitamin C
84mg
100%
Vitamin D
0.2µg
0.1%
Vitamin E
4mg
18%
Vitamin K
49µg
62%
Calcium
170mg
17%
Fiber
10g
39%
Folate (food)
55µg
N/A
Folate equivalent (total)
64µg
16%
Folic acid
5µg
N/A
Iron
9mg
49%
Magnesium
134mg
33%
Monounsaturated
22g
N/A
Niacin (B3)
14mg
71%
Phosphorus
631mg
90%
Polyunsaturated
4g
N/A
Potassium
1216mg
35%
Riboflavin (B2)
0.8mg
49.4%
Sodium
1279mg
53%
Sugars, added
9g
N/A
Thiamin (B1)
0.4mg
27.4%
Trans
2g
N/A
Zinc
15mg
100%