| Level: | Easy |
| Total: | 2 hr 45 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 pounds skirt steak
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 tablespoons vegetable oil, plus more for the grill grates
- 1/2 lime, juiced
- 1/2 orange, juiced
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne
- 2 cloves garlic, finely grated
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 2 large avocados, pitted and peeled
- 1/2 lime, juiced
- 2 tablespoons finely chopped red onion
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon minced jalapeno
- Kosher salt
- 18 flour tortillas, warmed in the microwave
- 2 cups pico de gallo
- 1 cup chopped fresh cilantro
Instructions
- For the fajitas: In a large bowl or resealable plastic bag, combine the steak, onions, green peppers and red peppers with the oil, lime juice, orange juice, coriander, cumin, cayenne, garlic, 2 1/2 teaspoons salt and a few grinds of black pepper. Rub well with your hands to coat. Marinate in the refrigerator for at least 2 hours and up to overnight.
- For the guacamole: Mash the avocados with the lime juice in a medium bowl. Stir in the red onion, cilantro and jalapeno and season with salt. If not serving right away, press plastic wrap to seal the surface and prevent browning.
- Prepare an outdoor grill or large 2-burner grill pan for medium-high heat. Lightly brush the grill grates with oil.
- If necessary, cut the steak into lengths that will fit on your grill. Grill the steak, turning once, until well-marked and cooked to medium-rare, 3 to 5 minutes per side, depending on thickness. Transfer to a cutting board and cover loosely with foil.
- Add the onions and peppers (from the marinade) to the grill and cook, turning occasionally, until lightly charred and slightly softened, about 10 minutes. Transfer to a large platter.
- Thinly slice the steak against the grain and transfer to the platter with the grilled vegetables.
- Serve with the warm tortillas, guacamole, pico de gallo and cilantro.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 999 |
| Total Fat | 50 g |
| Saturated Fat | 12 g |
| Carbohydrates | 98 g |
| Dietary Fiber | 12 g |
| Sugar | 14 g |
| Protein | 45 g |
| Cholesterol | 98 mg |
| Sodium | 1601 mg |
| Serving Size | 1 of 6 servings |
| Calories | 999 |
| Total Fat | 50 g |
| Saturated Fat | 12 g |
| Carbohydrates | 98 g |
| Dietary Fiber | 12 g |
| Sugar | 14 g |
| Protein | 45 g |
| Cholesterol | 98 mg |
| Sodium | 1601 mg |
Reviews
Pretty weak