Skirt Steak Fajitas with Lime and Black Pepper

Name: Skirt Steak Fajitas with Lime and Black Pepper
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 teaspoons balsamic vinegar; 18 flour tortillas; 237 milliliters fresh cilantro leaves; 3 teaspoons coarsely ground black pepper; 59 milliliters fresh lime juice; 6 servings Accompaniment: tomatillo or tomato salsa; lime wedges; 3 Tbsps olive oil; 2 larges onions, peeled and cut lengthwise into 6 wedges, leaving root ends intact; 2 teaspoons salt; 907 grams skirt steak, halved crosswise

The recipe Skirt Steak Fajitas with Lime and Black Pepper could satisfy your Mexican craving in roughly 40 minutes. This recipe makes 6 servings with 578 calories, 41g of protein, and 23g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of tomato salsa; lime wedges, lime juice, cilantro leaves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a main course. 1 person found this recipe to be delicious and satisfying. It will be a hit at your valentin day event. It is a good option if you're following a dairy free diet.

Instructions

Prepare grill for cooking.

Equipment you will use

Grill

Thread onions onto skewers (or put in grill basket), then brush with 1/2 tablespoon oil and season with salt and pepper. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill onions, turning occasionally, until tender, 16 to 20 minutes.

Ingredients you will need

Salt And Pepper

Onion

Cooking Oil

Equipment you will use

Skewers

Grill

Transfer to a cutting board. When just cool enough to handle, cut onions into 1-inch pieces and toss with vinegar and 1/2 teaspoon salt.

Ingredients you will need

Vinegar

Onion

Salt

Equipment you will use

Cutting Board

While onions are grilling, stir together lime juice and remaining teaspoon salt and 2 tablespoons oil in a shallow dish, then add steak and marinate at room temperature, turning once, 10 minutes.

Ingredients you will need

Lime Juice

Onion

Steak

Salt

Cooking Oil

Pat steak dry, then rub with pepper. Grill steak on lightly oiled grill rack, turning once, 6 to 10 minutes total for medium-rare.

Ingredients you will need

Pepper

Steak

Dry Seasoning Rub

Equipment you will use

Grill

Transfer to cutting board, then let stand 5 minutes before cutting diagonally into thin slices.

Equipment you will use

Cutting Board

While steak is standing, toast tortillas directly on grill rack, turning once, until puffed slightly and browned in spots, about 1 minute total.

Ingredients you will need

Tortilla

Steak

Toast

Equipment you will use

Grill

Serve steak, onions, cilantro, and salsa all wrapped in tortillas.

Ingredients you will need

Tortilla

Cilantro

Onion

Salsa

Steak

· If you aren't able to grill, onions (no need to skewer) and steak can be cooked in a lightly oiled well-seasoned ridged grill pan over moderately high heat and tortillas can be toasted over gas (hold with tongs) or directly on top of electric burners.

Ingredients you will need

Tortilla

Onion

Steak

Equipment you will use

Grill Pan

Skewers

Grill

Tongs

Cut skirt steak into pieces to fit in grill pan and grill in batches without crowding.

Ingredients you will need

Skirt Steak

Equipment you will use

Grill Pan

Grill

Equipment

Ingredients

Servings:

3teaspoons

balsamic vinegar 18

flour tortillas 237milliliters

fresh cilantro leaves 3teaspoons

coarsely ground black pepper 59milliliters

fresh lime juice 6servings

Accompaniment: tomatillo or tomato salsa; lime wedges 3Tbsps

olive oil 2larges

onions, peeled and cut lengthwise into 6 wedges, leaving root ends intact 2teaspoons

salt 907grams

skirt steak, halved crosswise

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Beringer Howell Mountain Bancroft Ranch Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.