garlic , Molasses , soy sauce , Steak
Ingredients
The skirt of flank steak in this fajita recipe is seasoned and tenderized by this wonder lime marinade. Add your own toppings for a delicious meal.
Lime Marinade (see recipe below) 1 1/2 pounds skirt steak or flank steak 1 green or red bell pepper, cored, seeded, and thinly sliced 1 small onion, thinly sliced 3 tomatoes, chopped Shredded Cheddar cheese Sour cream Guacamole Tomato Salsa Flour Tortillas
Lime Marinade
Juice of 4 to 5 fresh-squeezed limes 1/4 cup red wine vinegar 1 tablespoon soy sauce 1 tablespoon light molasses 1 tablespoon chopped fresh cilantro leaves 2 cloves garlic, minced 1/2 teaspoon ground cumin 1/2 teaspoon black pepper
Directions
Lime Marinade:
In a large resealable plastic bag, combine lime juice, vinegar, soy sauce, molasses, cilantro, garlic, cumin, and pepper; set aside.
Lay the skirt steak on a cutting board and remove the outer membrane (grab the membrane with one hand and slide the knife beneath it, cutting as you go). Using a sharp paring knife, make a number of slits in the meat, cutting both with and against the grain of the meat (this cuts the muscle fiber and reduces any toughness.)
In a large plastic bag with the Lime Marinade, add skirt steak; reseal and marinate in the refrigerator at least 1 hour or overnight, turning steak occasionally.
Remove steak from refrigerator and bring to room temperature before cooking.
Preheat barbecue. Drain steaks, reserving marinade. Place steak on hot grill and spoon some of the reserved marinade onto the steak. Close barbecue lid, open any vents, and cook 3 to 5 minutes for medium-rare. Remove from grill and transfer to a cutting board; cut on the diagonal into thin strips.
Preheat oven to 350 degrees F. Wrap stacked flour tortillas in aluminum foil and heat in oven 15 minutes or until hot. To microwave, wrap a stack of flour tortillas lightly in paper towels and warm on high for 6 or 7 seconds per tortilla.
While the shirt steak is cooking, grill the green pepper and onion slices 1 to 2 minutes or until soft; remove from grill and place on a serving platter. Place cooked steak strips onto the same platter.
For each fajita, fill a warm flour tortilla with cooked steak and desired amounts of green pepper and onion slices. Add tomatoes, Cheddar cheese, sour cream, guacamole, and salsa as desired; roll up like a burrito and enjoy.
