Get out the grill and make grilled steak fajitas with sizzling peppers and onions! Serve with tortillas and your favorite toppings!
4 garlic cloves minced
1/4 cup lime juice
1 1/2 teaspoons cumin
2 tablespoons olive oil
2 pounds skirt steak cut into large pieces
3 bell peppers (assorted colors, sliced thin)
1 large sweet onion
1/4 cup fresh cilantro sprigs
12 flour or corn tortillas (warmed)
Gather the ingredients.
In a large, heavy-duty freezer bag, combine garlic paste, lime juice, cumin, and olive oil. Seal and shake to combine.
Place skirt steak, bell peppers, onion, and cilantro sprigs into the bag. Squeeze out the air, and turn to coat the meat, distributing vegetables evenly.
Refrigerate at least 2 hours or overnight to allow marinade to penetrate.
Heat the gas or charcoal grill to high heat. While the grill is heating, remove skirt steak from the marinade and place on a platter, shaking off the liquid and reserving marinade with the vegetables.
Grill the skirt steak over high heat until medium-rare—about 2 minutes per side.
Slice meat into strips against the grain.