Prep 24 hrs
Cook 15 mins
Great recipe from David Rosengarten's It's All American Food. You can also use pork tenderloin instead of skirt steak. Note 24 hour marination time. Cooking time depends on how hot your grill is.
- 4 tablespoons olive oil
- 4 tablespoons fresh lime juice
- 2 tablespoons finely minced garlic
- 2 teaspoons dried oregano, crumbled
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1⁄4 teaspoon cayenne
- 1 1⁄2 lbs skirt steaks
- 8 large flour tortillas
- In a bowl large enough to hold the steak, mix together olive oil, lemon juice, herbs and spices.
- Place the steak in the marinade, coating it thoroughly on all sides.
- Cover and refrigerate for 24 hours.
- Prepare a very hot fire for you r grill.
- Place meat on hot fire and cook quickly until the meat is charred crusty brown on the outside and is medium rare inside.
- Remove to cutting board and let the steak rest for 5 minutes.
- Meanwhile, warm the tortillas quickly on the grill.
- When ready to serve, cut meat on the diagonal into slices, reserving juices.
- Divide the steak among the 8 tortillas, drizzle with reserved meat juice, fold tortillas and serve immediately.
- You can add grilled peppers or chilies, grilled onion slices, salsa, sour cream and/or guacamole, but they are good with just the tortillas!
I have been making these fajitas ever since I found this recipe site, and can't believe I haven't written a review! These are just delicious - and were my 13 yr old son's request for his birthday party! I usually use skirt steak, but have used flank and flat-iron steaks and boneless, skinless chicken breasts as well. All work wonderfully!! I often make Pico de Gallo to accompany the fajitas, but they are just as good plain. Thanks for posting this recipe!!