Pappasito’s Copycat Steak and Shrimp Fajitas

Ingredients

• 1.5 lb Inside skirt steak (Source specifies 1.5–2 lb; trim the silver membrane and cut into 5-inch rectangles with the grain.)
• 1 cup Fresh pineapple juice (Fresh juice is crucial because its active bromelain enzymes tenderize the steak; canned juice will not have the same effect.)
• 0.5 cup Low-sodium soy sauce (Provides deep umami flavor and color.)
• 0.33 cup Water (Dilutes the acid in the marinade.)
• 2 tbsp Avocado oil (For the marinade.)
• 2 tbsp Fresh lime juice (Adds bright Tex-Mex acidity.)
• 2 tsp Ground cumin (The earthy background spice.)
• 1 tsp Salt (For the steak marinade.)
• 0.5 tsp Black pepper (For the steak marinade.)
• 0.33 White onion (Chopped; approximately one-third of a medium onion.)
• 1 Jalapeño (Chopped.)
• 0.25 cup Fresh cilantro (Chopped.)
• 1 tbsp Avocado oil (For searing the steak; the shrimp are cooked in the residual steak oil.)
• 0.5 lb Jumbo shrimp (Source specifies 0.5–1 lb; peeled and deveined, with tails on.)
• 1 tbsp Avocado oil (Toss with the shrimp before seasoning.)
• 1 tsp Ancho chili powder (Use 100% pure poblano pepper powder.)
• 0.5 tsp Smoked paprika (Adds smoky flavor and red color.)
• 0.5 tsp Garlic powder
• 0.25 tsp Kosher salt (Keep the seasoning light because the finished dish is savory.)

Steps

1. 1

   Trim the silver membrane from the inside skirt steak. Cut the long steak into approximately 5-inch rectangles with the grain so the pieces can lie flat in the skillet rather than curling up the sides.

2. 2

   Place the steak, chopped onion, jalapeño, cilantro, pineapple juice, soy sauce, water, 2 tablespoons avocado oil, lime juice, cumin, salt, and black pepper in a vacuum-seal bag. Close the bag most of the way, submerge it in a bowl of water to force out the air, then seal it completely.

3. 3

   Refrigerate the sealed steak for exactly 4 to 6 hours. Do not exceed 6 hours, because the fresh pineapple enzymes can make the meat mushy.

4. 4

   Remove the steak from the refrigerator 30 minutes before cooking so it can approach room temperature. Remove it from the marinade and discard the marinade.

5. 5

   Pat both sides of every steak piece completely dry with paper towels. A dry surface is essential for browning instead of steaming.

6. 6

   Heat a cast-iron skillet over maximum heat until it is smoking hot. Add 1 tablespoon avocado oil.

7. 7

   Add the steak pieces to the hot skillet without crowding them. Sear undisturbed for 2 to 3 minutes on the first side, then flip and sear 2 to 3 minutes on the second side for medium-rare.

8. 8

   Transfer the seared steak to a plate and tent loosely with foil. Rest for 10 minutes so the juices redistribute.

9. 9

   While the steak rests, pat the shrimp completely dry. About 15 minutes before cooking, toss the shrimp with 1 tablespoon avocado oil, ancho chili powder, smoked paprika, garlic powder, and kosher salt.

10. 10

    Place the seasoned shrimp flat in the residual steak oil in the still-hot skillet immediately after removing the steak.

11. 11

    Cook the shrimp for 2 minutes on the first side, until deeply browned, then flip and cook for 1 to 2 minutes more. Remove them immediately when opaque and cooked through to prevent overcooking.

12. 12

    Slice the rested steak thinly at a 45-degree angle across the grain. Serve the steak and shrimp together as fajitas.

Notes

Use fresh, not canned, pineapple juice for the marinade. Marinate no longer than 6 hours. The source recommends serving immediately after the shrimp finish cooking so they remain tender.

Nutrition per serving

• main
• fajitas
• Mexican
• steak
• shrimp
• cast-iron
• high-heat
• gluten-free adaptable