Skirt Steak Fajitas


Recipe by Mary Baron

  • 2 1lb packages of Grow and Behold Skirt Steak (defrosted)
  • Marinade consisting of:
    • Juice of 1 orange
    • Juice of 2 limes
    • 4 tablespoons olive oil
    • 2-4 cloves chopped garlic depending on how much you like garlic
    • chopped cilantro (however much you prefer- up to probably 4 tablespoons)
    • 1 tsp ground cumin
    • 1 tsp Kosher salt
  • Red and/or green bell peppers sliced
  • 1 large onion sliced
  • Guacamole (your favorite recipe)
  • Beans (preferably pinto) cooked as you like
  1. Marinate steak a minimum of 1 hour at room temperature or up to overnight in refrigerator. If overnight, set out at room temperature for the last hour.
  2. Meat can be cooked on either a grill outside or in a serrated, cast iron pan on a burner inside. (I cooked mine outside.)
  3. Once the meat is cooking, toss the vegetables in the marinade and then place them either on the grill or in another cast iron pan.
  4. The meat will cook quickly. However, cook it long enough to suit your taste (well done to rare). The vegetables may take a bit longer. When they are limp, they are cooked enough.
  5. Once the meat is cooked, slice it into strips.
  6. Serve wrapped in heated flour or corn tortillas with your favorite type of cooked bean and/or guacamole.

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