Skirt Steak FajitasSteven Mark Needham
Skirt steak, which is full of flavor and holds marinades well, is the essential beef cut for fajitas.
Ingredients
2 skirt steaks (about 1 1/2 pounds each)
1/2 cup fresh lime juice (about 4 limes)
1/2 cup chopped fresh cilantro
2 teaspoons minced jalapeño pepper
2 teaspoons finely minced garlic
2 tablespoons olive oil
1 teaspoon ground cumin
Salt and freshly ground black pepper, to taste
Preparation
Step 1
1. Cut the steak crosswise into 2 to 4 pieces and place in a bowl. In a separate bowl, combine the remaining ingredients; pour over the steak, turning it to coat well. Marinate overnight, covered, in the refrigerator, turning once or twice. Remove from the refrigerator 30 minutes before cooking.
Step 2
2. Preheat the broiler. Remove the steak from the marinade, scrape off any bits and place on a baking sheet. Broil 4 inches from heat source for 3 minutes per side for medium-rare meat. Let rest 10 to 15 minutes. Slice the meat thinly. (For easy eating, the steak strips should be 1/4- to 1/2-inch thick.) To assemble fajitas, click here .
Nutrition Per Serving
Nutritional analysis per serving (steak and marinade only): 290 calories
1 g carbohydrate
36 g protein
15 g fat
95 mg cholesterol
#### Nutritional analysis provided by PARADE
