Skirt Steak Fajitas

Skirt Steak Fajitas

You'll need to start prepping the steak 2 hours before you plan to cook it to allow the marinade to work its magic.

Ingredients

Whole wheat or low-carb tortilla
2
Avocado
1/2
Bell pepper, thinly sliced lengthwise
1/2
Yellow or red onion, thinly sliced lengthwise
1/2
Garlic clove, minced
1
Lime juice
1 Tbsp
Olive oil
1 Tbsp
Cilantro, freshly chopped
1 Tbsp
Ground Cumin
1/2 tsp
Chili Powder
dash
Salt
dash

Nutrition Values

  • Calories:
    656
  • Protein:
    42g
  • Fat:
    25g

Utensils

  • Skillet
  • Heavy duty freezer bag

Instructions

1. Season both sides of the steak with salt and set aside. 

2. In a small dish, mash the minced garlic with 1 tsp of salt to create a paste. In a large, heavy-duty freezer bag, combine the garlic paste, lime juice, olive oil, cumin, and chili powder. Seal and shake to combine. 

3. Place the steak, peppers, onion, and cilantro in the bag. Squeeze out the air, and turn to coat the meat and vegetables. Refrigerate for at least two hours, or a maximum of four, allowing everything to marinate. 

4. Heat up your grill or skillet. Remove the skirt steak from the marinade and place in on a platter, shaking off the liquid. Grill your skirt steak until medium-rare, about 2-3 minutes per side. 

5.  Drain the vegetables and cilantro & pat them dry with paper towels. Saute the vegetables until crisp-tender. Remove from the heat. Season to your liking and set aside. 

6. Serve immediately with warm homemade tortillas, seared vegetables, fresh lime, or any other toppings of your choice. 

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