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Skirt steak, which is similar to flank, tastes best medium-rare, so pull it off the grill when it reaches 135°. (The temp will rise a few degrees more as the steak rests.)

Source: Midwest Living


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40 mins
1 hr 20 mins


Ingredient Checklist


Instructions Checklist
  • For marinade: Whisk together vinegar, 2 tablespoons each fajita seasoning and oil. Cut the steak into 6- to 8-inch sections. Marinate in the refrigerator for 30 to 60 minutes, turning occasionally.

  • Meanwhile, brush the sweet peppers, green onions and jalapeños with oil and season with 1 tablespoon fajita seasoning. Wrap tortillas in heavy-duty foil.

  • Drain meat and discard marinade. Grill the meat, vegetables and tortilla packet directly over medium-high heat on a covered gas or charcoal grill. Turn the meat and vegetables occasionally and the tortillas every 2 minutes. Allow 8 to 10 minutes cooking time for the peppers, meat and tortillas and 2 to 3 minutes for the onions. As ingredients finish cooking, transfer them to a cutting board and tent with foil. While the meat rests for 5 minutes, slice the sweet peppers into thin strips, the jalapeños into rings and the onions into 1-inch pieces. Slice the meat diagonally against the grain into thin strips. Serve with tortillas and toppers.

Fajita seasoning*

We like the ease of purchased fajita seasoning, but you can make your own. Mix 1 1/2 tablespoons ground cumin, 1 1/2 teaspoons dried oregano, 3/4 teaspoon salt, 3/4 teaspoon cayenne pepper, 3/4 teaspoon ground black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder.

Nutrition Facts

222 calories; fat 11g; cholesterol 32mg; saturated fat 3g; carbohydrates 18g; mono fat 4g; poly fat 3g; insoluble fiber 1g; sugars 3g; protein 13g; vitamin a 868.8IU; vitamin c 33.8mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 3.9mg; vitamin b6 0.3mg; folate 54.2mcg; vitamin b12 1.1mcg; sodium 323mg; potassium 245mg; calcium 41mg; iron 2mg.