The Pride of the Border
Fajitas originated right here in South Texas and Northern Mexico, created by vaqueros who received skirt steak as part of their pay. This recipe honors that tradition with a simple marinade that lets the quality of the meat shine through.
Ingredients
- 2 lbs skirt steak (outside skirt preferred)
- 1/4 cup lime juice (about 3 limes)
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 2 tablespoons vegetable oil
- 1 large white onion, sliced
- 2 bell peppers (green and red), sliced
Instructions
- Prepare marinade: Mix lime juice, soy sauce, garlic, Worcestershire, cumin, black pepper, and cayenne.
- Marinate meat: Place skirt steak in marinade for 2-4 hours. Do not over-marinate or the lime will make the meat mushy.
- Heat grill: Get your grill screaming hot – as hot as it will go. This is key for the perfect sear.
- Grill the steak: Cook 3-4 minutes per side for medium. The meat should have a nice char.
- Rest and slice: Rest for 5 minutes, then slice against the grain into thin strips.
- Sauté vegetables: While meat rests, quickly sauté onions and peppers in oil until slightly charred but still crisp.
Serving
Serve on a sizzling hot plate with warm flour tortillas, guacamole, pico de gallo, sour cream, and shredded cheese. Dont forget the grilled green onions!
Ruiz Custom Meats carries premium skirt steak – ask for the outside skirt for the most authentic fajitas!
