Grilled Fajita Skirt Steak
Ingredients
The steak and marinade
-
2
lb.
Skirt Steak, tenderized
-
1
clove
garlic
-
½
cup
red onion
-
¼
cup
red bell pepper
-
½
jalapeño
jalapeño, seeds removed
-
2
tablespoons
fresh cilantro
-
2
tablespoons
red wine vinegar
-
4
tablespoons
olive oil
To serve
-
to taste
salt & pepper
-
to serve
chimichurri sauce
Instructions
- Blend garlic, red onion, jalapeño, cilantro, and red bell pepper until slightly chopped.
- Add red wine vinegar, olive oil, salt, and pepper, and pulse until combined.
- Marinate the skirt steak in the mixture, ensuring it is fully covered.
- Refrigerate for 30 minutes.
- Let the steak sit for 10 minutes before grilling.
- Preheat the grill to medium-high heat.
- Grill the skirt steak for 4-5 minutes per side, depending on thickness.
- Remove from grill, let it rest for 5 minutes, then slice and serve with chimichurri sauce.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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