Skirt Steak Fajitas

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“The skirt steak comes out tender and full of flavor!”
6 fajitas

Ingredients Nutrition

  • 12 cup orange juice
  • 4 tablespoons lime juice
  • 4 tablespoons oil
  • 12 cup cilantro, roughly chopped, do not pack down
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 2 -4 lbs skirt steaks
  • julio's seasoning (or any fajita seasoning, such as adobo seasoning)


  1. In a blender, add the orange juice, lime juice, oil, cilantro, cumin and salt. Puree the marinade until smooth.
  2. Cut the steak small enough to handle on the grill. Place the skirt steak in a large ziploc bag.
  3. Pour the marinade in the ziploc bag with the skirt steak and seal the bag.
  4. Shake bag to ensure the marinade is evenly distributed.
  5. Marinade from a few hours or overnight in the refrigerator.
  6. Lightly oil the hot grill (can use outdoor or indoor grill).
  7. Remove the steak from the ziploc bag and drain off the marinade. Sprinkle the Julio's seasoning (or any fajita seasoning) to both sides of the steak.
  8. Grill streak for approximately 4 minutes each side, more or less depending on your temperature preference.
  9. Remove steak from grill and let rest for about 10 - 15 minutes.
  10. Thinly slice the steak against the grain on a 45 degree diagonal.

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