The flavors of the marinade combine to form a great taste. This fajita recipe has a LOT of flavor due to the marinade. Whenever I make this it goes quickly and I rarely have left overs.
Ingredients
- 2-3 lbs of skirt steak cut into about 8″ long steaks
- 1 small onion chopped finely + 1 onion sliced.
- 10 – 15 sprigs of cilantro minced finely
- 1/4 cup of lime juice
- 4 cloves of garlic minced finely
- 1 tsp ground coriander
- 1 tsp red pepper flakes
- 1/4 cup of canola oil
- 1 bell pepper sliced
Directions
Add all the ingredients but the sliced onion and bell pepper into a ziploc bag and marinade for at least 2 hours or up to 10 hours in the refrigerator. Grill the steaks on a very hot grill so you get some char on it. While the steaks are grilling fry the sliced onions and bell peppers in a preheated pan and get a little char on them cooking till tender. When the steaks are done, let them rest for 10-15 minutes, then slice across the grain. Serve with taco size flour tortillas, grilled onion and bell pepper, salsa, cheese, guacamole and sour cream laid out to create the fajitas. Everyone can customize their fajita by adding the toppings they like.
