The weather is still warm before the snow comes this weekend. My grill is looking lonely, so I will visit it to make some steak fajitas. Try this recipe below with all your favorite fajita accompaniments.
Skirt Steak Fajitas
- 1/2 cup fresh lime juice
- 1/4 cup vegetable oil
- 3 cloves garlic, minced
- 2 Tbsp soy sauce
- 2 Tbsp ground cumin, toasted
- 1 Tbsp light brown sugar
- 1 jalapeno chile, seeded and chopped fine
- 1 Tbsp minced fresh cilantro leaves
- 1 1/2 pound skirt steaks
- 1 large onion, cut into 1/2-inch slices
- 1 green bell pepper, cut into 1/2-inch slices
- 1 red bell pepper, cut into 1/2-inch slices
- 12 (6-inch) flour tortillas
- Whisk lime juice, 2 tablespoons oil, garlic, soy sauce, cumin, brown sugar, and jalapeno in a bowl.
- Transfer 1/4 cup marinade to bowl, add cilantro, and set aside.
- Poke steaks with fork on each side, then cut each steak in half crosswise.
- Place steaks in gallon zipper lock plastic bag, pour in marinade without cilantro.
- Seal bag, and refrigerate at least 30 minutes or up to 2 hours.
- Remove steaks from bag, pat dry with paper towels, and discard marinade in bag.
- Grill steaks over hot coals or gas grill on high.
- Grill until seared on both sides but still pink in the middle.
- Meanwhile cook peppers and onions in a very hot cast iron skillet.
- Transfer steak and vegetables to serving platter and pour cilantro marinade over both.
- Cover with foil, and let rest 5 minutes.
- Meanwhile, toast tortillas over hot side of the grill, about 10 seconds per side.
- Wrap in aluminum foil to keep warm.
- Slice steak into 1/2 inch slices.
- Serve immediately with warm tortillas and your favorite toppings.