Grilled Skirt Steak Fajitas

seriouseats.com

Cory Bence

subheading: For the Steak Fajita Marinade:

½ cup (120ml) soy sauce

½ cup (120ml) lime juice, from 6 to 8 limes

½ cup (120ml) canola oil

¼ cup (55g) packed brown sugar

2 teaspoons ground cumin seed

2 teaspoons freshly ground black pepper

1 tablespoon chili powder (see note)

3 medium cloves garlic, finely minced (about 1 tablespoon)

2 pounds (900g) trimmed skirt steak (about 1 whole steak; see note), cut crosswise into 5- to 6-inch pieces (see our detailed trimming instructions here)

subheading: For the Fajitas:

1 large red bell pepper, stemmed, seeded, and cut into ½-inch-wide strips

1 large yellow bell pepper, stemmed, seeded, and cut into ½-inch-wide strips

1 large green bell pepper, stemmed, seeded, and cut into ½-inch-wide strips

1 white or yellow onion, cut into ½-inch slices

12 to 16 fresh flour or corn tortillas, hot

1 recipe guacamole, for serving, if desired

1 recipe Pico de Gallo, for serving, if desired

Sour cream, shredded cheese, and salsa, for serving, if desired

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer