Fajitas de Res

Our Fajitas de Res are a mouthwatering Mexican favorite, featuring succulent skirt steak grilled to perfection and served with colorful sautéed poblano peppers and onions, creating a delicious and customizable meal for every palate.

Print Recipe

CourseMain Course

CuisineMexican

KeywordSkirt steak

Prep Time45

Cook Time10

Resting Time5

Total Time1

Servings

Calories196kcal

Ingredients

1 pound skirt steak trimmed
4 Tbsp. fresh lime juice
1 large white or yellow onion quartered
3 garlic cloves minced
1/8 tsp. ground cumin
1/2 tsp. fresh ground black pepper
1/2 tsp. kosher salt

Instructions

In a blender, add onion, lime juice, garlic, cumin, salt and black pepper. Blend until smooth paste is formed. Pour over meat, cover and refrigerate for 30 minutes to an hour—any longer and the acid in the marinade will begin to take away the color from the meat.
About a half hour before cooking, heat your grill to high heat.
Remove most of the marinade off the meat, then lay it on the hottest part of the grill. Let sear without moving until there are dark grill marks underneath, then flip and sear the other side. At this point, move the meat to the coolest part of the grill to continue cooking until it reaches your perfect doneness. For us, we prefer medium for this cut. Most pieces of skirt steak will cook to medium in 3 to 4 minutes per side.
Remove from grill, cover with foil, and let rest for 5 minutes before cutting across the grain into thin strips. Sprinkle cut meat lightly with salt and serve.

Nutrition