This recipe appears in:This Week in Recipes
Though four hours would be considered ideal, I managed to dunk this skirt steak for just 40 minutes in a marinade I found on Recipe Gullet, and it still came away with incredible flavor. The dueling citrus flavors of lime and orange balance nicely with a slight tinge of heat and the earthy spices. A simple squeeze of lime might be considered all that's necessary for fajitas, but sometimes that's just a little too tart. It was nice to have a gorgeous balance that didn't take an eternity.
Everything else about fajitas is quick. Perhaps more important than the marinade is the cooking method. I've been guilty of producing limp, oily vegetables in more than a few fajita dinners. The way to beat that: high heat. Every vegetable has access to a mighty hot pan and is cooked until it just starts to blacken but still has a little crunch.
The best part is, you can forget the rest of toppings. You'll need no salsa, sour cream, or cheese here. Just a pinch of salt and a little lime juice. The flavor is good enough to stand on its own.
- For the marinade:
- Zest and juice of 1 orange
- Zest and juice of 2 limes
- 3 cloves garlic, minced
- 1 jalapeño, minced
- 1/2 bunch cilantro
- Pinch of salt and pepper
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 tablespoon sauce
- For the fajitas:
- 1 1/2 pounds skirt steak
- 1 onion, sliced thinly
- 2 bell peppers, assorted colors, thinly sliced
- 12 corn tortillas
- Canola oil spray
- 2 limes, quartered
Whisk together all the ingredients for the marinade in a large bowl. Add the steak and toss until coated. Set aside for 40 minutes, or longer if you have the time.
Heat a grill, grill pan, or iron skillet over high heat. Remove the meat from the marinade and wipe off excess liquid. Spray the cooking surface with a little bit of oil. Set in the meat and cook for 1 to 2 minutes per side, depending on the thickness of the steak. It should be medium-rare but have a good sear on it. Remove the steak and let rest for a few minutes.
Spray the pan with a little more oil and then the vegetables. Add them in batches if they can't all fit in one layer. Cook for a minute or two per side, or until they have little blotches of black but are still crisp. Set aside.
Thinly slice the meat across the grain. Toss it into a bowl with the peppers. Serve with warmed corn tortillas, lime wedges, and salt to taste.