These easy and delicious steak fajitas start with traditional Marinade of lime juice, crushed garlic and onions. They're the standard by which I judge all fajitas
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
1 1/2poundsskirt steak
Charred Onions and Peppers
6ouncesred bell pepper
6ouncesgreen bell pepper
onions from the marinade
salt and pepper
Steak Fajita Marinade:
Roll 4 limes back-and-forth on the counter, pressing firmly, to make juicing easier. Cut and juice the limes. Peal and crush the garlic cloves, giving them a quick rough chop and put with the lime juice. Slice a medium onion into rings about 3/8 inch thick. Cut the skirt steak in half and place into a large zip-loc bag. Pour the lime juice and oil into the bag. Add onions and garlic to both sides of the bag and between the skirt steak. Seal the bag and mush things around so that the ingredients are fairly evenly distributed throughout. Put the bag into a glass dish to prevent leaks and turn the bag over every few hours. Best if marinated over night - two days. Let the fajita meat come to temperature for 30 minutes before cooking.
Slice the bell peppers and place into a bowl large enough to accommodate them and the onions from the marinade, but not the crushed garlic. Pour a little oil over the onions and peppers and toss to coat.
Preheat the grill to high. Remove the skirt steak from the fajita marinade and dry with paper towels or they won't brown on the grill. Rub a little oil on both sides and salt and pepper liberally. Grill the steak to your liking. If it is not as brown as you like, put it in a very hot iron skillet to brown. Let the meat rest 10-15 minutes before slicing.
Charred Onions & Peppers:
While the fajitas rest, preheat an iron skillet until very hot. Add the onions in a single layer and let cook until browned and charred. Turn over with tongs and cook the other side. Remove to a serving plate and add the next round of vegetables, making sure not to crowd the pan. Continue until all of the vegetables are done. This process will produce a little bit of smoke.
Slice the steak straight down through the top, not at on the diagonal as for a flank steak, and serve with the charred peppers and onions, fresh salsa and guacamole. Serves 6.
I did not factor in the carbs for the lime juice, garlic or the calories and fat from the oil in the marinade. Since the marinade is discarded, I believe the carbs it contributes to be minimal.
Steak Fajitas with Traditional Marinade
Amount Per Serving
Calories 222Calories from Fat 108
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.