Tangy Sweet Steak Fajitas Recipe

• Large Ziplock Baggie for the Marinade and meat to sit in
• Marinade for up to 2lbs of meat:
• 1/4 cup olive oil
• 1/4 cup orange juice
• 2 tablespoons lime juice (juice of 1 lime)
• 2 teaspoons of red fajita seasoning
• OR add the following below:
• 1 tablespoon minced garlic (3 cloves)
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• (optional) 1/4 cup chopped cilantro
• Meat:
• Skirt Steak preferred, can also use Flank steak

Directions

1.

Always Cut your finished meat Across the grain, NOT with the grain. This is because fajita meat is typically stringy and makes it tough to chew and eat. By cutting against the grain you are chewing a bunch of smaller pieces of meat instead of one long stringy piece.

2.

This is WITH the Grain and is INCORRECT

3.

This is AGAINST the Grain and CORRECT.

4.

Combine Marinade Ingredients and let it sit with meat in a ziplock bag in the fridge for as long as you want (1-4hours)

5.

Remove Meat after your given time and pat it down to remove dripping juices (to prevent flare ups on grill)

6.

Lightly Salt, Pepper, and (optional) more red fajita seasoning

7.

Preheat Grill to Highest heat (700+ degrees) and throw meat on depending on thickness 3-5 minutes (average is 4 minutes)

8.

After 3-5 minutes (4 being the average) flip the meat and let sit for 2-3 more minutes (for medium rare to medium)

9.

Remove and cover loosely in foil to sit for 10 minutes

10.

(Optional) add more lime juice, otherwise Enjoy!