Prep 15 mins
Cook 30 mins
I got this recipe from the Regis and Kelly show. I believe that it's Kelly's husband, Mark's recipe. It is so good, the longer you marinate the steak, the better. I also just make the veggie's the old fashioned way, cut em' up and saute on the stove.
- 1 1⁄2 lbs skirt steaks
- 1 tablespoon salt
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1 tablespoon pure chile powder
- 1 teaspoon ground coriander
- 1⁄2 teaspoon black pepper
- 2 limes, juice of
- 1⁄2 cup fresh cilantro
- 1⁄2 cup sherry wine vinegar
- 1 chipotle pepper
- 1 green bell pepper
- 1 red bell pepper
- 3 onions
- 2 cups sour cream
- 2 cups guacamole
- 2 cups salsa
- 18 small flour tortillas
- Put skirt steaks in a gallon sized ziploc bag. Add the salt, cumin, garlic and onion powders, chili powder, coriander, black pepper, sherry vinegar, cilantro, lime juice and chipotle pepper in a bowl and mix well. Pour this mixture over the meat. Marinate in the refrigerator for 30 minutes, or overnight for really yummy flavor.
- Preheat grill (temperature should be high).
- Grill peppers until charred on all sides, turning, 15 to 20 minutes. Transfer to a cutting board, wrap in tin foil, until cool, then peel.
- Grill the onions until nicely browned, 3 to 5 minutes per side.
- Unwrap the peppers; scrape off charred skin of pepper with a knife. Scrape out the seeds, and cut into thin inch strips. Cut the onions into pieces.
- Grill skirt steaks to taste (3 to 4 minutes per side for medium-rare). Slice when done.
- Place the tortillas on grill (15 seconds per side).
- To serve, place steak and vegetables on a tortilla. Add guacamole, sour cream, and salsa on top. Wrap and eat.
I did enjoy these fajitas, but the taste of vinegar was VERY strong. I used a white wine vinegar and marinated the steaks overnight. The veggies (and the steak) I grilled on the Foreman. Served with some homemade refried black beans, and fresh salsa.