Skirt Steak Fajitas
Tender skirt steak marinated in a flavorful blend of lime juice, cilantro, jalapeño, and spices, then broiled to perfection for classic Tex-Mex fajitas.
Ingredients
- •2 whole skirt steaks (about 1 1/2 pounds each)
- •½ cup fresh lime juice (about 4 limes)
- •½ cup chopped fresh cilantro
- •2 teaspoons minced jalapeño pepper
- •2 teaspoons finely minced garlic
- •2 tablespoons olive oil
- •1 teaspoon ground cumin
- •1 to taste Salt and freshly ground black pepper
- •1 to taste to taste
Cooking Instructions
- 1.
1. Cut the steak crosswise into 2 to 4 pieces and place in a bowl. In a separate bowl, combine the remaining ingredients; pour over the steak, turning it to coat well. Marinate overnight, covered, in the refrigerator, turning once or twice. Remove from the refrigerator 30 minutes before cooking.
720 min
- 2.
2. Preheat the broiler. Remove the steak from the marinade, scrape off any bits and place on a baking sheet. Broil 4 inches from heat source for 3 minutes per side for medium-rare meat. Let rest 10 to 15 minutes. Slice the meat thinly. (For easy eating, the steak strips should be 1/4- to 1/2-inch thick.) To assemble fajitas, click here .
21 min
