Skirt Steak Fajitas

By KeyIngredient

These are amazing. No matter how much steak I make, it's never enough. Everyone loves it. It so great with just a hint of lime.

Ingredients

• For the marinade:
• 1/3 c. soy sauce
• 1/3 c. fresh squeezed lime juice
• 1/3 c. canola oil
• 3 cloves of garlic, minced
• 2 T. brown sugar
• 1 t. cumin
• 1 t. chile powder
• 2 about 2 lb. skirt steak
• 2-3 bell pepper scut into strips
• 1 large white onion, peeled and sliced into strips
• 18 6-inch flour tortillas
• lime wedges
• toppings of your choice such as, cilantro, salsa, cheese, sour cream & avocados or guacamole

Details

Servings 4
Adapted from applesandsparkle.com

Preparation

Step 1

1. Get the marinade prepared: Whisk together the marinade ingredients in a small bowl. Reserve about 1/3 cup of marinade for the vegetables. Place the steak in a gallon-sized ziplock bag. Add the remaining marinade. Seal the bag, pressing out any excess air, massage the marinade into the meat a bit. Refrigerate anywhere from 3-10 hours.

2. After meat has finished marinating, remove steak from marinade and wipe off excess marinade with paper towel. Brush the vegetables with reserved marinade. Heat your grill or pan to high. Cook till tender about 6 minutes. Stirring occasionally. Remove from heat.

3. Add the peppers and onions turning occasionally until cooked, peppers should take about 5 minutes and onions will take about 10.

4. Briefly heat the tortillas in oven or on a pan, just till warm. Wrap the tortillas in foil to keep warm or keep in a tortilla warmer.

5. Serve and enjoy!!