This recipe pairs skirt steak (a flavorful, yet less tender cut of beef) with citrus, garlic and chile- all piled into a soft flour tortilla. The garnishes are up to you: We like pico de gallo and sour cream, but also try grilled onions and bell peppers. An easy and low-calorie Tex-Mex favorite from Ladies Home Journal Test Kitchen.
- 1 tablespoon orange zest
- 1 tablespoon grated lemon, rind of
- 1⁄3 cup fresh orange juice
- 1⁄4 cup fresh lemon juice
- 1 tablespoon chopped garlic
- 1 tablespoon ground arbol chile (or chile powder)
- 1⁄2 teaspoon salt
- 2 lbs skirt steaks (or flank steak)
- 6 soft flour tortillas, warmed
- pico de gallo
- sour cream (for garnish)
- Make marinade:.
- Combine all marinade ingredients in a large shallow baking dish. Add steak, turning to coat. Cover and marinate steak in the refrigerator, 45 minutes.
- Meanwhile, heat grill. Remove steak from refrigerator and stand at room temperature, 15 minutes. Remove steak from marinade and grill 5 minutes. Turn and grill steak 3 to 5 minutes more, or until instant-read thermometer inserted in center of steak reaches 135 degrees F for medium-rare.
- Transfer to cutting board and slice. Divide and fill warm tortillas with steak, pico de gallo and sour cream, if desired.
- Makes 6 servings.
- NOTE: Time does not include marinaing time.
Good, interesting recipe! After all, the orange flavor in fajitas was not our cup of tea, but well worth trying!
This was my first time preparing fajitas but they turned out beautifully! We really loved the flavor of the meat but I did need to grill it for about 6 minutes more than called for to get it done to our liking. We topped the fajitas with taco sauce instead of the pico de gallo as I didn't have time to prepare any. We also added fried onions and cheddar cheese to them. They received rave reviews from adults and children a like. Thanks so much for sharing this wonderful recipe!