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    You are in: Home / Recipes / Fajitas - Arrachera - Grilled Skirt Steak Recipe
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    Fajitas - Arrachera - Grilled Skirt Steak

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on July 04, 2012

      I am rating the marinade and not the cooking method as we used a gas grill instead of charcoal. The marinade is so delicious and the aroma told of good things to come. I did grill some onions and bell peppers in a grill basket to serve with the steak which was thinly sliced after a 5 to 10 minute standing time. Fresh guacamole was served as an accompaniment along with corn tortillas and Mexican Yellow Rice and Black Beans. Thank you for a wonderful recipe that I will use again and again.

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    • on March 20, 2011

      This recipe was muy delicioso! I tasted the marinade before pouring it over the steak and I was in heaven. I made a second batch to pour over the fajitas later and to serve with chips. Perfecto! Marinated the skirt steak for four hours in the fridge in three separate plastic bags. I piled charcoal in a mound on one side of my grill and seared the steak on the grill over the red-hot coals, then transferred to a foil pouch. I also heated sliced onions and green peppers in a foil pouch over the coals. I moved both to the center of the grill, tossed foil-wrapped tortillas on the top, and cooked for another 15 minutes. My wife and three sons begged me to make this again. They won't have to wait long.

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    • on August 08, 2009

      I marinated the steak overnight with just a meat tenderizer not knowing what to use when I found this recipe the next day. I used about 1T of chipotles in adobo (I open the can and whirl in a mini food processor and store in the fridge for when I need it) I used the 2T brown sugar and about 1-2T honey. I ended up only marinating for about 1 1/2 hours and it was great. Can't wait to make again and marinate overnight. Thank you so much for this recipe, it's exactly what we've been looking for.

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    • on July 29, 2009

      phenomenal! It tasted so amazingly good, will make it again

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    • on September 09, 2008

      Outstanding technique for cooking the steak. Couldn't have been easier. Steak was tender and juicy with a great smokiness. Definitely something I will do again. The flavor was not like any fajitas I've had before. I thought the onion flavor was too pronounced. I had a hard time tasting the other flavors. I don't think I would liquefy the marinade again. That would subdue the onion flavor a lot. I'd also cut back on the sugar. Given those changes, I think the flavor would be spot on for me. Enjoyed the assortment of veggies. I used all of them except mushrooms. The tortillas were jam packed with good stuff. A filling meal.

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    • on December 23, 2007

      who ever invented this should be a million air

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    • on June 30, 2013

      We used a cast-iron griddle on a gas grill to get the contact heat, and sliced the steak before marinating. Other than that, we followed the recipe closely and loved it. The blender gave us a thick, creamy marinade that coated everything beautifully, and the flavor coming off the grill was marvelous. We love fajitas and these are great!

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    Nutritional Facts for Fajitas - Arrachera - Grilled Skirt Steak

    Serving Size: 1 (511 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 682.5
     
    Calories from Fat 412
    60%
    Total Fat 45.8 g
    70%
    Saturated Fat 10.8 g
    54%
    Cholesterol 147.4 mg
    49%
    Sodium 1788.1 mg
    74%
    Total Carbohydrate 15.8 g
    5%
    Dietary Fiber 1.1 g
    4%
    Sugars 9.6 g
    38%
    Protein 51.3 g
    102%

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