This is a great marinade for all steak so don’t be scared to use it even if you aren’t making fajitas. Remember, not guts, no glory!
Ingredients:
- 1/2 cup olive oil or vegetable oil
- 1/3 cup soy sauce
- 2 tsp onion powder or 1 small onion, chopped
- 2 large cloves garlic or 1 1/2 tsp garlic powder
- 1/4 cup lime juice
- 1/2 teaspoon red pepper flakes
- 1 teaspoon ground cumin
- 3 tablespoons brown sugar
- 1 1/2 - 2 pounds skirt steak
Marinate beef 8 hours or over night in above ingredients. Fajitas need to be cooked fast over very high heat so cook as soon as coals turn gray or cook on very hot gas grill. Remove the meat from marinade and pat dry with paper towels. Place on grill and cook about 2-3 minutes each side and then remove from grill and wrap in foil to continue cooking while they rest. Cut into thin strips against the grain and place back in foil in juices.
Serve on flour tortillas with grilled peppers and onions, cheese, guacamole, pico de gallo and sour cream. Delicioso! Wash it down with margaritas or Corona with lime.
note—flat iron steak can be substituted for skirt steak and sometimes is less expensive. You can also use beef tenderloins like the restaurants but it is very expensive and not in this cowgirls budget! I’ve also read that a tri tip roast can be used. You are supposed butterfly it before marinating and grilling. I may try this if I can find one.
