Skirt Steak Fajitas
Created by Denise on October 24, 2011
- Servings: 6
- Prep Time: 20m
- Cook Time: 11m
- Recipe #1218
Ingredients
- 1 orange, whole (juiced)
- 2 limes, whole (juiced)
- 3 tablespoons oil (canola oil)
- 2 garlic cloves, minced
- 1 jalapeno, seeded and minced
- 1 tablespoon cilantro, finely chopped (fresh)
- 1 teaspoon cumin
- 1 teaspoon salt
- 2 1/4 pounds beef skirt steak (or flank steak, trimmed of fat)
- 1 green bell pepper (thinly sliced)
- 1 red bell pepper (thinly sliced)
- 1 yellow bell pepper (thinly sliced)
- 1 red onion (thinly sliced)
- 12 flour (612 grams) tortillas
- Toppings - guacamole, salsa fresca, optional
How to Make
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Step 1: In a small bowl, whisk together marinade ingredients. Place steak in a shallow container, and pour marinade over it. Refrigerate, covered, 8 hours or overnight to tenderize meat. Drain the marinade from the meat. Grill the steak in a ridged grill pan over medium-high heat for 4 minutes each side. Transfer the steak to a cutting board and let stand.
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Step 2: In the same pan with the steak juices, add the bell peppers and onions. Saute the mixture for 3 minutes until the vegetables are limp. Thinly slice the steak against the grain on a diagonal. Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions and salsa fresca. Roll up the tortilla to enclose the filling.