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Grilled Skirt Steak Fajitas with Red Meat Market Style Marinade
1 hServes 6Nutri-Score C€€
C
1 h
1 hGrilled Skirt Steak Fajitas with Red Meat Market Style Marinade
what you need
Ingredients
fresh orange juice (freshly squeezed)Beverages60 ml
fresh pineapple juice (fresh)Beverages60 ml
lime juice (freshly squeezed)Produce120 ml
olive oilPantry60 ml
apple cider vinegarPantry15 ml
saltSpices18 g
black pepper (ground)Spices7 g
garlic powderSpices3 g
onion powderSpices1.5 g- Mexican oregano (dried)Spices2 g
comino (ground)Spices1.5 g
paprikaSpices14 g- cloves (whole)Spices2 pieces
- achiote powderSpices14 g
skirt steak (fajita cut)Meat1.4 kg- jalapeños (whole)Produce4 pieces
flour tortillasBakery12 pieces
guacamoleFresh250 g- cilantro (chopped)Produce20 g
onion (finely chopped)Produce1 piece
lime (cut into wedges)Produce2 pieces
per serving
Nutrition
685kcal
- Carbs
- 35 g
- Proteins
- 50 g
- Fat
- 38 g
what you’ll use
Tools
Blender
Grill
Tongs
Mixing bowl
step by step
Method
- Step 1
Blend the marinade
- Add the orange juice, pineapple juice, lime juice, olive oil and apple cider vinegar to a blender.
- Add the salt, pepper, garlic powder, onion powder, Mexican oregano, comino, paprika, cloves and achiote powder.
- Blend into a fine, smooth consistency.
- Step 2
Marinate the steak
- Pour the marinade over the skirt steaks in a bowl and turn to coat well.
- Cover and marinate overnight in the refrigerator.
- Step 3
Grill the fajitas
- Heat the grill until very hot.
- Grill the steaks with the whole jalapeños alongside, flipping a couple of times, until cooked to your liking.
- Step 4
Slice and assemble
- Slice the steak across the grain.
- Spread guacamole on a flour tortilla, add the steak and top with cilantro, onion and a squeeze of lime.
most cooked first