Beef Fajitas – Grilled Marinated Skirt Steak

Celebrating Cinco de Mayo. Viva México! Recipe adapted from


4 garlic cloves, minced and mashed to a paste with
1 teaspoon salt
1/4 cup fresh lime juice
1-1/2 teaspoons ground cumin
2 Tablespoons olive oil
2 pounds skirt steak, trimmed and cut into large pieces to fit on a grill or in a ridged grill pan

12 (7- to 8-inch) flour tortillas, warmed
Sweet pepper, sweet onion
Guacamole and sour cream as sides

In a large, heavy-duty freezer ziptop bag, combine garlic paste, lime juice, cumin, and olive oil. Seal and shake to combine. Place skirt steak into the bag, squeeze out the air, and turn to coat the meat. Refrigerate at least 2 hours or overnight to allow marinade to penetrate.

Preheat the gas or charcoal grill to high heat. While grill is heating, remove skirt steak from marinade to a platter, shaking off liquid.

Grill skirt steak over high heat quickly until medium rare, about 2 minutes per side. Slice meat against the grain into strips and serve immediately with warm tortillas, guacamole and sour cream.

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One Response to “Beef Fajitas – Grilled Marinated Skirt Steak”

  1. […] rolls, like cream cheese and smoked salmon filling. So, I love wrapped things too! Especially, fajitas. This is easy and fast chicken dinner recipe, adapted from Rachel Ray site. I really like it a […]

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