Fajitas are typically made from skirt steak, which is extremely tough. You can make tender skirt steak fajitas by marinating the meat for a minimum of 12 hours. Flank steak can be used in place of skirt steak. Flank steak is considerably less tough, however it still needs to be marinated.

You will need:

• 1 lb skirt or flank steak
• 12 tortillas

Marinade Ingredients:

• 1/4 cup lime juice
• 2 Tbsp vegetable oil
• 1 garlic clove, minced
• 3 tsp vinegar
• 1/3 cup water
• 1 tsp sea salt
• 1/2 tsp chili powder
• 1/2 tsp cayenne pepper
• 1/4 tsp black pepper
• 1/4 tsp onion powder
• 2 tsp light soy sauce

1. Mix marinade ingredients together in bowl. The lime & vinegar in the marinade will tenderize the fajita meat by breaking down the skirt steak fibers.

2. Place the marinade in a container or large zip-loc bag. Add the Steak, making sure the meat is completely covered with marinade on both sides.

3. Place the beef in the refrigerator for 12 to 24 hours. Turn the meat every few hours.
Do not exceed 24 hours or the meat fibers will completely break down and the fajitas will have a soft, mushy texture.

Fajita Ingredients:

• 2 Tbsp vegetable oil
• 1 large onion, sliced
• 2 poblano peppers, sliced (seeds removed)
• 1 red bell pepper
• 2 cups cheddar cheese, grated
• 1 cup cilantro, chopped 1 cup pico de gallo (optional)
• 1 cup guacamole (optional)
• 1 cup sour cream (optional)
• 12 tortillas

1. Add 2 Tbsp oil to a large skillet and saute the sliced onions for five minutes.

2. Add the poblano & red bell pepper and saute for an additional seven minutes of until the peppers are tender. Keep warm.

3. Heat a large skillet (or grill) on high. Cook the fajitas for four or five minutes per side. The heat will sear the meat and lock in the juices. Do not overcook the meat or it will become tough.

4. Remove the meat when cooked, slice the meat on a diagonal, against the grain, into thin strips.

Garnish with:

• 2 cups cheddar cheese, grated
• 1 cup cilantro, chopped 1 cup pico de gallo