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Skirt steak is the traditional cut used to make beef fajitas. Aside from being full of flavor, it's a relatively inexpensive cut of meat, perfect for large gatherings. Marinating the steak overnight only improves its flavor and tenderness.

Recipe by Oxmoor House June 2007

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Recipe Summary

prep:
27 mins
cook:
25 mins
additional:
8 hrs
total:
8 hrs 52 mins
Yield:
10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a shallow dish. Add steak, turning to coat with marinade. Cover and chill 8 hours.

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  • Heat 3 tablespoon oil in a large cast-iron skillet over medium-high heat. Add bell peppers, onions, and oregano. Cook 12 minutes or until tender, stirring often. Add remaining minced garlic, and cook 2 minutes, stirring often. Stir in cilantro. Keep warm.

  • Warm tortillas according to package directions.

  • Remove steak from marinade, discarding marinade. Grill steak, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes on each side or to desired degree of doneness. Transfer steak to a cutting board, and let stand 10 minutes. Cut steak diagonally across the grain into thin strips. Serve with tortillas, onions and peppers, and desired toppings.

Source

Christmas with Southern Living 2007

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