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Anyone can cook an expensive cut of meat to impress their guests but I find my festive skirt steak fajitas are always a crowd pleaser. At a fraction of the cost, this cheaper cut means the party just got bigger.
In a small bowl whisk together the lime juice, olive oil, soy sauce, cumin, brown sugar, 1/2 teaspoon salt, garlic and chilli.
Transfer 1/4 cup of marinade to a small bowl, add fresh coriander, cover and set aside.
Add the remaining marinade to a large ziplock bag with steaks, seal and marinate for 45 minutes.
Heat the grill, turning all burners up to high 15 minutes prior to cooking.
Remove steaks from the ziplock bag and discard marinade, season with salt and pepper and grill 4 to 6 minutes a side over high heat.
Brush sliced onions and capsicums with olive oil, grill, turning occasionally until slightly charred and beginning to soften, about 10 minutes.
Transfer cooked vegetables and steaks to a large platter, pour over reserved coriander marinade, cover with foil and rest for 5 to 10 minutes.
Meanwhile toast the tortillas on the grill, about 10 seconds a side, place in a tea towel or wrap in foil to keep warm.
Cut capsicum and onion into finger length strips and carve steak across the grain into thin slices.
To serve, pile steak and vegetables into a warm tortilla topped with fresh tomato salsa and grated cheese.
Covering the steaks with a large disposable foil container can really help trap the heat on the barbeque especially on a windy day.
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