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.
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makes:1
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total time:20 min + 2hrs Marinade
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cooking difficulty:Easy
Ingredients
Nutrition Values
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Calories:656
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Protein:42g
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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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