Skirt Steak Fajitas

READY IN: 30mins
SERVES: 4-6
YIELD: 6 fajitas
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup orange juice
  • 4
    tablespoons lime juice
  • 4
    tablespoons oil
  • 12
    cup cilantro, roughly chopped, do not pack down
  • 1
    teaspoon ground cumin
  • 1
    teaspoon salt
  • 2 -4
    lbs skirt steaks
  • julio's seasoning (or any fajita seasoning, such as adobo seasoning)
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DIRECTIONS

  • In a blender, add the orange juice, lime juice, oil, cilantro, cumin and salt. Puree the marinade until smooth.
  • Cut the steak small enough to handle on the grill. Place the skirt steak in a large ziploc bag.
  • Pour the marinade in the ziploc bag with the skirt steak and seal the bag.
  • Shake bag to ensure the marinade is evenly distributed.
  • Marinade from a few hours or overnight in the refrigerator.
  • Lightly oil the hot grill (can use outdoor or indoor grill).
  • Remove the steak from the ziploc bag and drain off the marinade. Sprinkle the Julio's seasoning (or any fajita seasoning) to both sides of the steak.
  • Grill streak for approximately 4 minutes each side, more or less depending on your temperature preference.
  • Remove steak from grill and let rest for about 10 - 15 minutes.
  • Thinly slice the steak against the grain on a 45 degree diagonal.
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