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Skirt Steak Fajitas


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Skirt Steak Fajitas 0 Picture


  • 1/4 cup dry red wine
  • 2 tbsp. extra virgin olive oil
  • 2 tbsp. finely chopped garlic
  • 2 lbs skirt steak, cut into 4 inch pieces
  • 6 large plum tomatoes, seeded and coarsely chopped
  • 3 jalapenos, seeded and finely chopped
  • 1/2 large white onion, finely chopped
  • 3 tbsp. finely chopped cilantro
  • 3 tbsp. fresh lime juice
  • salt and freshly ground pepper
  • 1 hass avocado, thinly sliced
  • 6 oz Monterey jack cheese shredded (1 cup)
  • 1 cup sour cream
  • twelve 9 inch flour tortillas, warmed



Step 1

in a medium bowl, mix the red wine and olive oil with 1 tbsp. and 2 tsp of the garlic. add the skirt steak and toss to coat. then let stand for 15mins

meanwhile in another bowl, toss the tomatoes with the jalapenos, onion, cilantro, lime juice and the remaining 1 tsp of garlic. season the salsa with salt and pepper.

light a grill or heat a grill pan. remove the steak from the marinade; season with salt and pepper. grill over moderately high heat, turning once until medium rare, about 4mins. transfer to a cutting board; let stand for 3mins. thinly slice the steak across the grain and arrange on a platter. serve with the salsa, avocado slices, shredded cheese, sour cream and warm tortillas.

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