Mexican · lunch

Skirt Steak Fajitas

Name: Skirt Steak Fajitas
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2-3 bell peppers, ends trimmed, cored and seeded, cut into a couple large pieces; 2 T. brown sugar; 1/3 c. canola oil; 1 t. chile powder; cilantro; 1 t. cumin; 18 6-inch flour tortillas; 1 clove of garlic, peeled and finely chopped; 1/3 c. fresh squeezed lime juice; lime wedges; salsa; about 2 lb. skirt steak; sour cream; 1/3 c. soy sauce; 1 large white onion, peeled and cut into 1/2-3/4-inch slices (keep the slices intact)

“Skirt Steak Fajitas takes about 45 minutes from beginning to end. This main course has 700 calories, 43g of protein, and 34g of fat per serving. For $4.51 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 6. Not a lot of people made this recipe, and 2 would say it hit the spot. It can be enjoyed any time, but it is especially good for valentin day. A mixture of bell peppers, cream, squeezed lime juice, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of Mexican cuisine. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 77%, which is solid. Similar recipes include Skirt Steak Fajitas, Skirt Steak Fajitas, and Skirt Steak Fajitas.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Bell peppersends trimmed, cored and seeded, cut into a couple large pieces2
Brown sugar2 tsp
Canola oil⅓ cup
Chile powder1 tsp
Cilantro6 servings
Cumin1 tsp
Flour tortillas18 6-inch
Garlicpeeled and finely chopped1 clove
Squeezed lime juice⅓ cup
Lime wedges6 servings
Salsa6 servings
Skirt steak2 lb
Cream6 servings
Soy sauce⅓ cup
Onionlarge, keep the slices intact, peeled and cut into 1/2-3/4-inch slices1 large

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

9 steps · 45 min

1
Whisk together the marinade ingredients in a small bowl. Reserve about 1/3 cup of marinade for the vegetables.
2
Place the steak in a gallon-sized ziplock bag.
3
Add the remaining marinade. Seal the bag, pressing out any excess air, massage the marinade into the meat a bit. Refrigerate anywhere from 3-10 hours.After meat has finished marinating, remove steak from marinade and wipe off excess marinade with paper towel. (I also cut the steak into a couple of more manageable sized pieces, for easier turning on the grill). brush the vegetables with reserved marinade.

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