Skirt Steak Fajitas

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

Ingredients:

  • 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

Instructions:

  1. Whisk lime juice, 2 tablespoons oil, garlic, soy sauce, cumin, brown sugar, and jalapeno in a bowl.
  2. Transfer 1/4 cup marinade to bowl, add cilantro, and set aside.
  3. Poke steaks with fork on each side, then cut each steak in half crosswise.
  4. Place steaks in gallon zipper lock plastic bag, pour in marinade without cilantro.
  5. Seal bag, and refrigerate at least 30 minutes or up to 2 hours.
  6. Remove steaks from bag, pat dry with paper towels, and discard marinade in bag.
  7. Grill steaks over hot coals or gas grill on high.
  8. Grill until seared on both sides but still pink in the middle.
  9. Meanwhile cook peppers and onions in a very hot cast iron skillet.
  10. Transfer steak and vegetables to serving platter and pour cilantro marinade over both.
  11. Cover with foil, and let rest 5 minutes.
  12. Meanwhile, toast tortillas over hot side of the grill, about 10 seconds per side.
  13. Wrap in aluminum foil to keep warm.
  14. Slice steak into 1/2 inch slices.
  15. Serve immediately with warm tortillas and your favorite toppings.
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