Skirt Steak Fajitas

Ingredients for Skirt Steak Fajitas

• 2 skirt steaks (about 675g each)

• 120ml fresh lime juice (about 4 limes)

• 1/2 cup chopped fresh coriander

• 2 teaspoons minced jalapeño pepper

• 2 teaspoons finely minced garlic

• 2 tablespoons olive oil

• 1 teaspoon ground cumin

• Salt and freshly ground black pepper, to taste

How to make Skirt Steak Fajitas

1. Cut the steak crosswise into 2 to 4 pieces and place in a bowl. In a separate bowl, combine the remaining ingredients; pour over the steak, turning it to coat well. Marinate overnight, covered, in the refrigerator, turning once or twice. Remove from the refrigerator 30 minutes before cooking.

2. Preheat the grill. Remove the steak from the marinade, scrape off any bits and place on a baking sheet. Grill 4 inches from heat source for 3 minutes per side for medium-rare meat. Let rest 10 to 15 minutes. Slice the meat thinly. (For easy eating, the steak strips should be 1/4- to 1/2-inch thick.) To assemble fajitas, click here .

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.