Beef Fajitas

Fajitas Over Charcoal

Prep Time: 2–24 hours

Cook Time: 45 minutes

Servings: 10

Ingredients

• 5 lbs skirt steak

• Fajita seasoning of choice

• 4 limes

• 2 oranges

• ½ bunch cilantro

• ¼ cup olive oil

• ¼ cup soy sauce

• 2 Tbsp brown sugar

• Green onions

• Jalapeños (optional)

Instructions

1. Prepare the marinade.

Place the skirt steak in a baking dish or large container. Season generously with fajita seasoning—use more than you think, since some will be lost in the marinade.

2. Add fresh flavors.

Squeeze the juice from the limes and oranges over the meat. Chop the cilantro and add it to the dish, followed by the soy sauce, olive oil, and brown sugar. Mix well to ensure the steak is evenly coated.

3. Marinate.

Cover and refrigerate for at least 2 hours, or up to 24 hours for maximum flavor.

4. Prepare the grill.

Remove the meat from the refrigerator while lighting the charcoal. Once the grill is ready, place the steak, green onions, and optional jalapeños directly on the grill.

5. Grill.

Cook the steak, flipping every 2–3 minutes, along with the green onions and jalapeños. Continue grilling until the steak develops a nice char and reaches your desired doneness.

6. Rest and chop.

Remove everything from the grill. Let the steak rest for about 10 minutes. Meanwhile, chop the green onions and jalapeños (if using) and place them on a serving platter.

7. Slice and serve.

Slice the steak thinly against the grain. Add it to the serving platter and mix with the green onions and jalapeños.