Chili Lime Skirt Steak Fajitas Recipe
Skirt Steak Fajitas are one of my favorite things to make. I lived in San Antonio when I was younger and got spoiled with good Tex Mex at a young age. While many people will make their fajitas with flank steak, Texans know that a fajita is only a fajita when made with skirt steak. In fact, the word “fajita” is a derivation of the Spanish word “faja” which translates to “belt” or “girdle” in English. A skirt steak comes from the lower central area of the cow, specifically from the plate to rib area. This inexpensive cut of meat is great paired with this citrus- chili marinade that tenderizes while adding flavor and zest. These fajitas will trump any restaurant fajitas you will have! Enjoy!
Ingredients
- Ingredients: (serves 2-3 people)
- 1.5-2 lbs skirt steak
- 1 onion, sliced in thin strips
- 2 largebell peppers, red/green/yellow or orange- sliced in strips
- 8 tortillas
- Marinade Ingredients:
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon ground chipotle pepper
- 1 tablespoon fresh cilantro
- t tablespoon lime zest
- 2 cloves garlic
- Toppings (this can vary depending on what you like!)
- 1 avocado (optional), sliced in half- sprinkled with lime juice and sea salt
- 1 package queso fresco (white Mexican cheese), crumbled
- 2 limes, sliced
- sea salt (to taste)
- pepper (to taste)
- cilantro
- 1 tomato
- 1/2 cup sour cream
- 1 cup chopped cilantro
- 1 jalapeno
Directions
- Combine all marinade ingredients in an immersion blender or food processor.
- Marinate your skirt steak for at least 1 hour and up to 5 hours.
- Preheat your grill for medium direct heat, about 350-400 degrees. Using a cast iron skillet, put the skillet on the grill and add the olive oil. Once the oil gets hot, add the onion and peppers to saute on the grill.
- Grill the skirt steak on direct heat for 4 minutes per side, or until they begin to lightly develop char marks. Be careful not to overcook as this is a thin cut of meat and keep in mind that the meat will continue to cook after itâs taken off the grill. Tent the meat in foil for 5 minutes after it is taken off the grill. Once the onions are translucent, the veggies are ready to be taken off the grill.
- While the meat is resting, grill the tomato, jalepeno, avocado and limes until they develop nice char marks. This is going to add even more smoky flavor to your fajitas! Take the veggies off and heat the tortillas for 10 seconds each side, just long enough to get them warm.
- Slice the meat against the grain for your fajitas. Serve with your sauteed peppers and onions, sliced fire roasted tomatoes, avocado slices w/lime, fresh cilantro, crumbled queso fresco, and sour cream.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 633g | |
| Recipe makes 3 servings | |
| Calories 1228 | |
| Calories from Fat 553 | 45% |
| Total Fat 61.71g | 77% |
| Saturated Fat 20.63g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 179mg | 60% |
| Sodium 750mg | 31% |
| Potassium 1487mg | 42% |
| Total Carbs 86.43g | 23% |
| Dietary Fiber 11.8g | 39% |
| Sugars 7.26g | 5% |
| Protein 82.68g | 132% |
