Skirt Steak Fajitas on a Charcoal Grill

Name: Skirt Steak Fajitas on a Charcoal Grill
Yield: Serves 4
Cuisine: Mexican
Ingredients: 1/2 cup, fresh lime juice; 1/4 cup, vegetable oil; 3 cloves, garlic, minced; 2 tablespoons, soy sauce; 2 tablespoons, ground cumin, toasted (see above note); 2 teaspoons, light brown sugar; 1 , jalapeno chile, seeded and chopped fine; 1 tablespoon, minced fresh cilantro leaves; 2 , skirt steaks, each about 3/4 pound; 2 , large onions, cut into 1/2-inch slices; 3 , bell peppers (large), 1 red and 2 green, tops and bottoms removed, then cut in half lengthwise and seeded; 12 , (6-inch) flour tortillas

5 comments

Appears in Cook's Country August/September 2006

The success of good fajitas is partly due to the rich beefy flavor of skirt steak, but it can be tough if not handled properly. High-heat grilling and a double marinade for the steak are what give our fajitas their bright, bold flavor.

SERVES4

WHY THIS RECIPE WORKS

Because of its beefy flavor, skirt steak makes great fajitas, but it can cook up tough if not handled properly. For a foolproof skirt steak fajitas recipe that packed meaty flavor and wouldn’t overcook, we started with a marinade that inclu...

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