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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.


  • 0.5 cup fresh Lime juice

  • 0.25 cup Olive Oil plus extra for brushing the vegetables

  • 2 tablespoons Soy sauce

  • 2 teaspoons ground Cumin toasted

  • 2 teaspoons brown sugar

  • 2 crushed Garlic Cloves

  • 1 tablespoon fresh jalapeno chilli finely chopped

  • 2 tablespoons fresh Coriander chopped

  • 2 skirt Steaks about 500grams each, pricked on each side with a fork

  • 2 red Capsicums tops and bottoms removed, sliced lengthwise into 3

  • 1 green Capsicum top and bottom removed, sliced lengthwise into 3

  • 2 large Red Onions cut into 1cm slices

  • Salt

  • Pepper

  • 16 mini flour Tortillas


  • 1.

    In a small bowl whisk together the lime juice, olive oil, soy sauce, cumin, brown sugar, 1/2 teaspoon salt, garlic and chilli.

  • 2.

    Transfer 1/4 cup of marinade to a small bowl, add fresh coriander, cover and set aside.

  • 3.

    Add the remaining marinade to a large ziplock bag with steaks, seal and marinate for 45 minutes.

  • 4.

    Heat the grill, turning all burners up to high 15 minutes prior to cooking.

  • 5.

    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.

  • 6.

    Brush sliced onions and capsicums with olive oil, grill, turning occasionally until slightly charred and beginning to soften, about 10 minutes.

  • 7.

    Transfer cooked vegetables and steaks to a large platter, pour over reserved coriander marinade, cover with foil and rest for 5 to 10 minutes.

  • 8.

    Meanwhile toast the tortillas on the grill, about 10 seconds a side, place in a tea towel or wrap in foil to keep warm.

  • 9.

    Cut capsicum and onion into finger length strips and carve steak across the grain into thin slices.

  • 10.

    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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