Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

How to Make a Steak Fajita Charcuterie Board

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Honey Glazed Heritage
  • Prep Time: 15
  • Marinade Time: 30
  • Cook Time: 15
  • Total Time: 1 hour
  • Yield: 4 - 6 servings 1x
  • Cuisine: Mexican

Description

The rainbow of colors on this steak fajita charcuterie board makes it a bonafide show-stopper. There’s tender, flavorful skirt steak surrounded by sliced green, yellow, orange, and red peppers, onions, and of course, the cheeses and all the must-have toppings. Serve this at your next fiesta and you’ll definitely win host of the year. Guaranteed.


Ingredients

Units Scale
  • 1.51.75 lbs skirt steak
  • 1 cup mojo marinade, such as Goya’s Mojo Criollo
  • 2 1/2 teaspoons fajita seasoning blend, such as Kinder’s Mexican Seasoning
  • 12 Tablespoons Avocado or Olive Oil
  • 4oz queso fresco, crumbled
  • 4oz shredded mild cheddar cheese
  • 1 yellow pepper
  • 1 red pepper
  • 1 orange pepper
  • 1 green pepper
  • 1 medium red onion
  • 1/2 large white onion
  • 4oz pico de gallo, homemade or store-bought
  • 2oz sour cream
  • 12 jalapeños, sliced
  • 1 avocado, halved and sliced
  • 1 lime, sliced into wedges
  • 1216 flour tortilla shells (soft taco sized or fajita sized)
  • A few cilantro leaves, for garnish

Instructions

To Cook the Steak and Veggies

Marinate the Skirt Steak: Place the skirt steak in a resealable freezer bag and pour the mojo marinade over it. Seal and refrigerate for at least 30 minutes or overnight.

Prepare the Fajita Vegetables: Slice the peppers and onions into strips. Heat a cast iron skillet or a heavy-bottom skillet over medium-high heat and add 1/2 tablespoon drizzle of oil. Sauté the sliced peppers, one color at a time, and onions for 2-3 minutes until they are tender and slightly caramelized. Remove from heat and set aside. Wipe out the skillet with a few paper towels.

Cook the Skirt Steak: Remove the skirt steak from the marinade and discard any excess marinade. Use a few paper towels to pat the steak dry. Depending on the length of your steak, you may need to slice it in half so that it fits in your skillet.

Sprinkle the fajita seasoning (just 2 1/2 teaspoons, not the entire packet) over both sides of the steak. Drizzle the remaining oil in the same skillet over medium-high to high heat. Once the skillet is hot, sear the steak for 5-6 minutes per side, or until it reaches your desired level of doneness. Remove from heat and let it rest for a few minutes before slicing thinly against the grain.

To Assemble the Board

1. Place the bowls on the board. Place the crumbled queso fresco, shredded cheddar cheese, pico de gallo, sour cream, and sliced jalapeños in small  bowls or ramekins. Set the bowls on the board allowing space between them for the additional ingredients.

2. Add the sliced skirt steak and peppers. Place the cooked, sliced steak on the board laying in a pattern that shows off it’s beautiful char. Leave a small gap in the middle of the steak slices for the onions. Place the peppers on the board keeping them separated by their color.

3. Add the onions and avocados. Place the onions in the small space between the sliced steak. Place the sliced avocado halves opposite each other on the top and side of the board.

4. Fill in any remaining gaps. Toss a few handfuls of the tortilla chips around the pico de gallo. Fill in any remaining empty spaces the lime wedges. Overlap a few soft tortilla shells on the side of the board.

Garnish and Serve: Garnish the board with fresh cilantro and additional lime wedges for a finishing touch. Serve immediately and let everyone assemble their own steak fajitas with their favorite toppings.