Skirt Steak Fajitas
Fajitas are extremely popular these days because of the rich flavors, economic cuts of meat and ease of preparation. Great for weekend events where everything is more casual! These will be good!
1 orange, juiced
2 limes, juiced
3 Tbs olive oil
3 garlic cloves, minced
2 jalapeno, seeded and minced
1 Tbs fresh cilantro, finely chopped
1 tsp cumin
1 tsp salt
1 red onion, thinly sliced
2 pounds skirt steak, trimmed
Let's get started! In a small bowl, thoroughly combine the marinade ingredients - everything but the tortillas and steak. Now, place steak in a zip lock bag and pour marinade over it making sure the marinade coats all sides. Refrigerate 8 hours or overnight to tenderize meat. Turn occasionally - when awake!
Before beginning to cook the steak, keep your tortillas warm, but not dried out.
Next, drain your marinade from the meat. Grill the steak over medium-high heat for about 4 minutes each side and transfer to a cutting board and let sit a few minutes.
Thinly slice the steak against the grain diagonally. To prepare the fajitas, top each tortilla with a few slices of steak - see below for additional ingredients. Roll up the tortilla to enclose it.
Looking to supercharge your fajitas? Consider sauteing bell peppers, onions, or even adding guacamole, salsa, cheese or anything else you may enjoy! Just have the extra ingredients ready to go when the steak is ready!