Fajitas Arrachera Grilled Skirt Steak
Fire up the grill and savor the bold, smoky flavors of Fajitas Arrachera Grilled Skirt Steak! This mouthwatering recipe centers around tender, marinated skirt steak, infused with a zesty blend of lime and orange juices, soy sauce, garlic, and aromatic spices like smoked paprika and cumin. Grilled to perfection and paired with a vibrant medley of sautéed bell peppers and onions, these fajitas are a fiesta of flavors wrapped in warm tortillas. Perfect for a quick weeknight dinner or a weekend barbecue, this dish is customizable with your favorite toppings—think fresh cilantro, creamy guacamole, or tangy salsa. Easy to prepare and bursting with Tex-Mex flair, this recipe promises to be the showstopper at your table!
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Recipe Information
Ingredients
- 1 pound skirt steak
- 2 tablespoons lime juice
- 2 tablespoons orange juice
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 yellow onion
- 1 tablespoon olive oil (for sautéing)
- 8 tortillas
- 1 optional toppings (salsa, guacamole, sour cream, cilantro, etc.)
Instructions
In a shallow dish or a resealable plastic bag, combine lime juice, orange juice, soy sauce, olive oil, minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix well to form the marinade.
Add the skirt steak to the marinade. Ensure the steak is fully coated, then cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor infusion.
While the steak marinates, slice the red, green, and yellow bell peppers into thin strips. Slice the onion into similar-sized strips.
Preheat your grill to high heat or prepare a grill pan over medium-high heat. Remove the steak from the marinade and discard any excess marinade.
Grill the steak for about 3-4 minutes per side for medium-rare, or longer depending on your preferred level of doneness. Remove from the grill and let the steak rest for 5 minutes before slicing it thinly against the grain.
While the steak rests, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the bell peppers and onions to the skillet and sauté until tender and slightly charred, about 8-10 minutes.
Warm the tortillas on the grill or a skillet for about 30 seconds per side until soft and pliable.
To assemble the fajitas, place a few slices of steak on a tortilla, top with sautéed peppers and onions, and add any desired toppings like salsa, guacamole, sour cream, or cilantro.
Serve immediately and enjoy your Fajitas Arrachera Grilled Skirt Steak!
Nutrition Facts
Calories |
2635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.5 g | 143% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 4435 mg | 193% | |
| Total Carbohydrate | 247.3 g | 90% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 32.7 g | ||
| Protein | 159.3 g | 319% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 643 mg | 49% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 3185 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
