Chili Lime Skirt Steak Fajitas
Go ahead and bookmark this Chile Lime marinade because while it is great on skirt steak, it is also equally amazing on all proteins for making fajitas. This simple marinade only requires a few ingredients: cilantro, lime, chipotle peppers in adobo, and garlic for a marinade that adds a ton of flavor to beef or any protein you marinate it in.
Ingredients
- 1.5-2 lbs skirt steak
- 1 onion sliced in thin strips
- 2 large bell peppers red/green/yellow or orange- sliced in strips
- 8 organic flour tortillas
Marinade Ingredients:
- the juice of 2 limes
- the zest of 2 limes
- ⅓ cup olive oil
- 1 chipotle pepper in adobo sauce plus 1 tsp sauce
- 1 large bunch cilantro stems removed
- 2 cloves garlic
- 1 tsp sea salt or to taste
- Toppings this can vary depending on what you like!
- 1 avocado optional, sliced in half- sprinkled with lime juice and sea salt
- 1 package queso fresco white Mexican cheese, crumbled
- 2 limes sliced
- sea salt to taste
- pepper to taste
- cilantro
- 1 large tomato chopped
- ½ cup sour cream or Mexican Crema
- 1 cup chopped cilantro
- 1 jalapeno OR serve with pickled jalapenos
Instructions
- Combine all marinade ingredients in an immersion blender or food processor.
- Marinate your skirt steak for at least 1 hour and up to 5 hours.
- Preheat your grill for medium direct heat, about 350-400 degrees. Using a cast iron skillet, put the skillet on the grill and add the avocado oil. Once the oil gets hot, add the onion and peppers to sauté on the grill.
- Grill the skirt steak on direct heat for 4 minutes per side, or until they begin to lightly develop char marks. Be careful not to overcook as this is a thin cut of meat and keep in mind that the meat will continue to cook after it’s taken off the grill. Grill to 125 degrees (medium rare) and then remove from heat keeping in mind it will continue to cook once you remove from the grill.
- Tent the meat in foil for 5 minutes after it is taken off the grill. Once the onions are translucent, the veggies are ready to be taken off the grill.
Notes
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