Grilled Skirt Steak Fajitas
Spring is in the air and so is the smell of steaks on the grill! We’re enjoying the warmer weather by perfecting our grilling skills for the upcoming cookout season. We have been making these grilled skirt steak fajitas on repeat because they’re not only easy to make, but they also taste like they’re from our favorite Mexican restaurants. On busy weeknights, you can start marinating in the morning so you can grill the steak when you come home from work for a delicious family dinner.
- 4 garlic cloves (minced and mashed to a paste with 1 teaspoon of salt)
- 1/4 cup fresh lime juice
- 1 1/2 teaspoons ground cumin
- 2 teaspoons olive oil
- 2 pounds skirt steak (trimmed and cut into large pieces to fit on the grill)
- 3 bell peppers (assorted colors, thinly sliced)
- 1 large red onion (or sweet onion, thinly sliced)
- 1/4 cup fresh cilantro sprigs
- 12 (7 to 8-inch) warmed flour tortillas
- In a large, heavy-duty freezer bag, combine garlic paste, lime juice, cumin, and olive oil. Seal and shake the bag to mix.
- Place skirt steak, bell peppers, onion, and cilantro sprigs in the bag. Squeeze out the air, turn to coat the steak, and distribute the vegetables evenly.
- Refrigerate the bag for at least 2 hours or overnight to allow the marinade to penetrate the steak.
- Heat the gas or charcoal grill to high heat. While the grill is heating, remove the skirt steak from the marinade and place it on a platter – shaking off the liquid and reserving the marinade with the vegetables.
- Heat a heavy skillet to the smoking point. Drain the vegetables and cilantro, then quickly stir-fry over high heat until slightly charred and softened, but not mushy. Set aside this and keep warm.
- Grill the skirt steak over high heat for about 2 minutes per side or medium-rare.
- Slice the steak into strips against the grain.
- Serve immediately with warm tortillas, the seared vegetables, guacamole, salsa, sour cream, or your choice of toppings.
- Prep Time: 20 minutes
- Marinate Time: 2 hours
- Cook Time: 10 minutes
- Total Time: 2 hours and 30 minutes
- Yield: 6 servings