Prep 30 mins
Cook 2 hrs
This recipe was inspired by Alton Browns Fajita Marinade. If skirt steak is not available, any lean beef steak not more than 1/2 inch thick will do. This smells amazing on the grill.
- 1⁄2 cup vegetable oil
- 1⁄3 cup soy sauce
- 4 green onions or 1⁄2 medium onion
- 2 large garlic cloves
- 1⁄4 cup lime juice
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 teaspoon cumin
- 2 lbs skirt steaks
- Place all ingredients, except meat, in blender.
- Blend for 1 minute.
- Place meat in large plastic bag and pour marinade over all.
- Close top securely and make sure all meat is covered with marinade.
- Place in refrigerator for at least one hour.
- Grill on high to desired doneness, or 5-10 minutes each side.
- remove from grill and cover with aluminum foil to rest for at least 30 minutes.
- Slice thinly and mix with any juices from resting plate.
- Serve with grilled or sauted onions and bell peppers, salsa, sour cream and flour tortillas.
Yum Bama! I marinated sliced flank steak over night, minus the hot peppers, then cooked them on my grill pan. Served chopped with cheese, sour cream and La Parilla Taqueria Guacamole. They were great together!
I"m not sure I'm giving this a fair review as I couldn't find skirt steak and used round steak instead of. The meat was a bit tough even after marinating for about 4 hours. I think a more tender cut of beef would have made the difference. I will say DH and DS'sx2 didn't complain because the flavor was still apparent even thru the toughness. This was my first attempt at fajitas and so was still pleased w/the results. Thanks Bama~ Made for Spring PAC 08'
Oh my.....is this ever good! The steak turns out extremely tender, moist and flavorful. I marinated it abut 12 hours. This makes the best Fajitas EVER!!!!! thanks for sharing this winner, bama jr.