Steak Fajitas with Traditional Marinade
Ingredients
The Marinade
-
1½
pounds
skirt steak
-
6
ounces
onion
-
½
cup
lime juice
-
4
cloves
garlic, crushed
-
⅓
cup
olive oil
The Vegetables
-
6
ounces
red bell pepper
-
6
ounces
green bell pepper
-
to taste
salt
-
to taste
pepper
Instructions
- Juice the limes and crush the garlic.
- Slice the onion into rings and place the steak in a zip-loc bag with lime juice, oil, onions, and garlic.
- Seal the bag and ensure marinade is evenly distributed; refrigerate for 1-2 days.
- Let the steak come to room temperature for 30 minutes before cooking.
- Slice the bell peppers and toss with oil.
- Preheat the grill to high and remove the steak from the marinade, patting it dry.
- Rub oil on the steak and season with salt and pepper; grill to preference.
- Let the steak rest for 10-15 minutes before slicing.
- Char the onions and peppers in a hot skillet until browned.
- Slice the steak and serve with charred vegetables, salsa, and guacamole.
Nutrition Facts (estimated)
Servings
6
Calories
222
Total fat
12g
Total carbohydrates
5g
Total protein
23g
Sodium
0mg
Cholesterol
0mg
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