Grilled Herb Marinated Steak Fajitas Recipe
Ingredients
| 2 pounds skirt steaks | ||
| Lime juice | 1/4 Cup (16 tbs) | |
| 1 jalapefio chili, coarsely chopped | ||
| Garlic | 2 Clove (5gm), minced | |
| Cracked black pepper | 1/2 Teaspoon | |
| 1 cup chopped cilantro leaves and stems | ||
| Cumin seeds | 2 Tablespoon, toasted | |
| 1/4 cup chopped fresh oregano, or 1 tablespoon dried oregano | ||
| Salt | 1 Teaspoon | |
| Twelve 10-inch flour tortillas | ||
Directions
Trim all visible fat from the skirt steaks and cut them against the grain into 6-inch-long pieces.
In a small bowl, combine the lime juice, jalapefio, garlic, pepper, cilantro, cumin, oregano, and salt.
In a 1 -gallon freezer bag, layer the steak pieces with 1 tablespoon of herb mixture between each piece.
Squeeze the excess air out of the bag and seal it.
Marinate the steaks for 2 to 3 hours in the refrigerator, turning the bag periodically so that the meat is marinated evenly.
Light a fire in a charcoal or gas grill.
Twenty minutes before grilling, remove the steaks from the bag and scrape off the excess herb mixture.
Cover and let sit at room temperature.
Grill the steaks over a hot fire for 2 to 3 minutes on each side for medium rare.
Grill the tortillas for 15 seconds on each side.
Do not allow them to crisp.
Place them in a basket lined with a warm towel and serve at once with the beef.
In a small bowl, combine the lime juice, jalapefio, garlic, pepper, cilantro, cumin, oregano, and salt.
In a 1 -gallon freezer bag, layer the steak pieces with 1 tablespoon of herb mixture between each piece.
Squeeze the excess air out of the bag and seal it.
Marinate the steaks for 2 to 3 hours in the refrigerator, turning the bag periodically so that the meat is marinated evenly.
Light a fire in a charcoal or gas grill.
Twenty minutes before grilling, remove the steaks from the bag and scrape off the excess herb mixture.
Cover and let sit at room temperature.
Grill the steaks over a hot fire for 2 to 3 minutes on each side for medium rare.
Grill the tortillas for 15 seconds on each side.
Do not allow them to crisp.
Place them in a basket lined with a warm towel and serve at once with the beef.
Chef
