Skirt Steak Fajitas
- Ready In:
- 24hrs 15mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 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
directions
- 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!
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Reviews
-
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!!
RECIPE SUBMITTED BY
iris5555
United States