Marinated Skirt Steak Fajitas

4 servings
  • Juice of one lime
  • 2 tablespoons vegetable oil
  • 2 garlic cloves
  • 1/2 teaspoon ground cumin
  • 1/2 jalapeno, seeded
  • 1/4 cup cilantro leaves
  • 1 pound trimmed skirt steak
  • Salt and freshly ground pepper
  • Twelve 7-inch flour tortillas, warmed
  • Accompaniments:
  • Salsa
  • Sour Cream
  • Sliced red onions
  • Lime wedges
  • In a food processor or blender combine the lime juice, oil, garlic, cumin, jalapeno and cilantro leaves and process until pureed. Alternatively, combine the lime juice and oil in a bowl. Finely chop together the garlic, cumin, jalapeno and cilantro and whisk into the juice and oil mixture. Pour the mixture over the steak and allow to marinate for 30 minutes.

  • Preheat charcoal grill or stovetop grill pan. Season the steak with salt and pepper. Grill the steak for 2 to 3 minutes per side or until cooked to desired degree of doneness. Transfer the steak to a cutting surface and allow to stand for 5 to 8 minutes. Cut steak across the grain into thin slices or chop into 1/2-inch pieces. Serve immediately with warm tortillas and accompaniments.

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