Easy Grilled Skirt Steak Fajitas
Tastes just like those you get at your favorite Mexican restaurant!
Servings
6
Ready In:
PREP: 20 minutes
COOK: 10 minutes
READY: 30 minutes
MARINATE: 2 hours
This grilled skirt steak fajitas recipe is easy enough to make at home and tastes like those you get at your favorite Mexican restaurant. For a busy weeknight, you can start marinating it in the morning so you can grill the steak when you come home for a perfect family dinner.
Fajitas are actually a Tex-Mex specialty. The Spanish word “fajita” means “little strips” and comes from the word “faja,” which means “belt,” “strip,” or “girdle.” It refers to the strips of meat (usually skirt steak) originally used for this dish. This recipe works just as well with chicken, pork, or vegetables if you do not want to use beef.
| Nutritional Guidelines (per serving) | |
|---|---|
| 330 | Calories |
| 17g | Fat |
| 21g | Carbs |
| 24g | Protein |
Ingredients
Steps to Make It
- 4 garlic cloves (minced and mashed to a paste with 1 teaspoon salt)
- 1/4 cup lime juice (fresh)
- 1 1/2 teaspoons cumin (ground)
- 2 tablespoons olive oil
- 2 pounds skirt steak (trimmed and cut into large pieces to fit on a grill or in a ridged grill pan)
- 3 bell peppers (assorted colors, sliced thin)
- 1 large red onion (or sweet onion, sliced thin)
- 1/4 cup fresh cilantro sprigs
- 12 (6- to 8-inch) flour tortillas (warmed)
1) Gather the ingredients.
5) Heat the gas or charcoal grill to high heat. While the grill is heating, remove skirt steak from the marinade and place on a platter, shaking off the liquid and reserving marinade with the vegetables.
7) Grill the skirt steak over high heat until medium-rare — about 2 minutes per side.
8) Slice meat into strips against the grain.
9) Serve immediately with warm tortillas (2 per serving), the seared vegetables, and the toppings of your choice.
