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Servings: 12

Amount Per Serving: 1 fajita

Total Time: 2 hours and 10 minutes

  • 1/4 cup lime juice
  • 1 1/2 tsp cumin
  • 2 Tbsp olive oil
  • 2 pound skirt steak
  • 3 bell pepper
  • 1 red onion
  • 1/4 cup cilantro
  • 12 tortillas

Preparation Notes

Flank Steak can be substituted for Skirt Steak in this delicious dish!

Directions

  1. Mince and mash garlic to a paste with 1 teaspoon salt.
  2. Thinly slice bell peppers and onion.
  3. Trim and cut steak into large pieces to fit on a grill or in a ridged grill pan.
  4. In a large, heavy-duty freezer Ziploc bag, combine garlic paste, lime juice, cumin, and olive oil.
  5. Seal and shake to combine.
  6. Place skirt steak, bell peppers, onion, and cilantro sprigs into the bag, squeeze out the air, and turn to coat the meat, distributing vegetables evenly.
  7. Refrigerate at least 2 hours or overnight to allow marinade to permeate.
  8. Preheat the gas or charcoal grill to high heat.
  9. While grill is heating, remove skirt steak from marinade to a platter, shaking off liquid and reserving marinade with the vegetables.
  10. Preheat a heavy skillet to the smoking point.
  11. Drain vegetables and cilantro, and quickly stir-fry over high heat until slightly charred and softened, but not mushy.
  12. Set aside and keep warm.
  13. Add ingredients to warmed tortillas, roll and serve.

Nutrition

280 calories; 11 g of fat; 3 g saturated fat; 17 g carbohydrate; 2 g fiber; 555 mg sodium; 54 mg cholesterol; 28 g protein

Fajitas Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc. http://homecooking.about.com/od/beefrecipes/r/blbeef11.htm

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