Grilled Skirt Steak Fajitas

• servings: 6 servings
• total time: 4 hours 20 minutes

Ingredients

For the Steak Fajita Marinade:

1/2 cup (120ml) soy sauce

1/2 cup (120ml) lime juice, from 6 to 8 limes

1/2 cup (120ml) canola oil

1/4 cup (55g) packed brown sugar

1 tablespoon chili powder (see note)

3 medium cloves garlic, finely minced (about 1 tablespoon)

2 teaspoons ground cumin seed

2 teaspoons freshly ground black pepper

2 pounds (900g) trimmed skirt steak (about 1 whole steak; see note), cut crosswise into 5- to 6-inch pieces

For the Fajitas:

1 large red bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips

1 large yellow bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips

1 large green bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips

1 white or yellow onion, cut into 1/2-inch slices

Directions

For the Fajita Marinade: Combine soy sauce, lime juice, canola oil, brown sugar, chili powder, garlic, cumin, and black pepper in a medium bowl and whisk to combine. Transfer 1/2 cup (120ml) marinade to a large bowl and set aside.

For the Steak: Place steaks in a gallon-sized zipper-lock bag and add remaining marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in the refrigerator, turning every couple of hours, for at least 3 hours and up to 10.

For the Fajitas: While steak marinates, toss peppers and onion in bowl with reserved 1/2 cup marinade. Refrigerate until ready to use.

Nutrition

• Serving Size: Serves 4 to 6
• Calories: 724 kcal
• Total Fat: 28 g
• Saturated Fat: 9 g
• Unsaturated Fat: 0 g
• Cholesterol: 67 mg
• Sodium: 839 mg
• Total Carbohydrate: 77 g
• Dietary Fiber: 5 g
• Total Sugars: 4 g
• Protein: 40 g