Fajitas are definitely one of those meals that I could never grow tired of. I love to make them at home with homemade pico de gallo, chili con queso, fresh avocado, black beans and rice. I also love to make a homemade flour tortilla – linked below! If you’ve never made your own flour tortillas, I recommend you give it a try. Having a warm fluffy tortilla takes tacos to the next level. I promise it’s worth the time to make these.
So how do you make these fajitas? There’s really not much to it – marinate the fajitas for 4-6 hours then throw them on the grill. Let them rest and then slice thinly against the grain. Make sure you go against the grain and the cuts are super thin or else the texture will be much chewier and harder to eat! Other than that, this is pretty much a no fail recipe. I’ll link a few of my favorite sides/toppings below.
CITRUS MARINATED SKIRT STEAK FAJITAS
Prep time: 4-6 hours
Cook time: 6-8 minutes
Total time: 6 hours 8 minutes
Serves: About 8 tacos
- 1 skirt steak
- 1 lime, juice only (for after grilling)
- 3/4 cup bottled orange juice
- 1/3 cup olive oil
- 1/2 cup cilantro, chopped
- 3 cloves garlic, smashed
- 1 tsp kosher salt
- 1 tsp chipotle chili powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- Mix all your marinade ingredients together in a large resealable bag.
- Tenderize you’re skirt steak on both sides with a meat tenderizer. If you do not own a meat tenderizer, ask your butcher at the grocery store to do it for you. They will gladly do it!
- Add the skirt steak to the bag of marinade. Make sure all the air is sucked out of the bag and then seal it shut. Place in the fridge for 4 or up to 6 hours.
- Remove the bag from the fridge 30 minutes prior to grilling to bring to room temp.
- Preheat your grill to about 450 degrees F or medium high heat. Place the steak on the grill and discard the marinade. Grill over direct heat for about 3-4 minutes a side for medium rare to medium. The steak will cook extremely fast since it is so thin.
- Remove meat from the grill and allow to sit for 10 minutes before slicing. Squeeze the lime over the top of the steak while it rests.
- Cut the flank steak into 3-4 equal chunks and then slice each chunk thinly against the grain. (Cutting the meat into chunks will make it easier to cut against the grain and get each piece of meat the same length.
- Serve with pico, cotija cheese crumbles, extra lime, avocado and hot sauce.