Prep Time: 10 Minutes
Time: 6 Hours or as long
Cook Time: about 16
In: about 30 Minutes
WITHOUT marinating time
Makes 12 fajitas
2 lbs. skirt steak
2 small onions, cut into 1/2-inch slices
2 medium green bell peppers, cut into quarters
12 small flour tortillas (6 to 7-inch diameter), warmed
Prepared guacamole (optional)
2 oz. fajita seasoning
1/4 cup water
2 tablespoons fresh lime juice
1. Combine the marinade
ingredients in small bowl. Place the skirt steak and marinade
in food-safe, resealable plastic bag; turn steak to coat. Close
bag securely and marinate in refrigerator 6 hours or as long
as overnight, turning occasionally.
2. Remove the skirt steak from
the marinade; discard marinade.
3. Pre-heat grill to medium heat.
4. Place skirt steak in center
of grill grid; arrange onions and bell peppers around steak.
Grill skirt steak, uncovered, 10 to 13 minutes for medium rare
to medium doneness, turning occasionally.
5. Meanwhile, grill vegetables
13 to 16 minutes or until crisp-tender, turning occasionally.
6. Carve the cooked skirt steak
diagonally across the grain into thin slices; cut the bell peppers
into 1/2-inch strips; coarsely chop onions.
7. Place the skirt steak slices
on tortillas; top with vegetables. Season with salt and pepper,
8. Serve with guacamole, if desired.