Sizzling Steak Fajitas

Recipe by JKRunning
READY IN: 45mins
YIELD: 18 fajitas




  • 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.