Name: Skirt Steak Fajitas
Yield: 4 to 6 portions
Ingredients: Juice of 2 limes; Flour tortillas, warmed; 1½ pounds beef skirt steak, trimmed; ½ teaspoon ground cumin; ¼ cup sliced jalapeños (optional); ¼ teaspoon salt; 1 cup diced ripe tomatoes; Fresh Tomato Salsa; 1 ripe avocado, peeled and sliced; Freshly ground black pepper, to taste; ¼ cup chopped cilantro (fresh coriander); 1 small hot chile pepper, such as cascabelle, cored, seeded, and minced; 1 tablespoon olive oil; ½ cup diced red onion or sliced scallions; 1 clove garlic, minced

Preparation info

4 to 6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The great sandwich of the southwest. We like to echo the flavors of the marinated steak and garnishes by serving our Black and White Bean Salad alongside. For a bit of cool, top with a dollop of sour cream.

Ingredients

1½ pounds beef skirt steak, trimmed
Juice of 2 limes
1

Main course
Spicy

Method

Cut the steak crosswise to create four pieces.
Stir the lime juice, oil, cilantro, chile pepper, garlic, cumin, salt, and pepper together in a medium-size bowl. Add the steak; turn to coat it in the mixture. Cover loosely, and let stand at room temperature for several hours or refrigerate overnight.
Prepare hot coals for grilling.
Arrange th

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Ingredients

Method

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