Lime-Marinated Skirt Steak

Perfect for fajitas, this tangy marinade produces tender, delicious meat. Serve with warm tortillas, guacamole and salsa. Hold on to this recipe for chicken fajitas as well.

Jenna Helwig

Lime-Marinated Skirt Steak

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    Juice of two limes 1 jalapeno, seeded and coarsely chopped
    1/4 cup canola oil 2 scallions, white and green parts, coarsely chopped
    1/2 teaspoon salt Pepper to taste
    2 cloves garlic, coarsely chopped 1 skirt steak, about 1 1/2 pounds, cut into 2 or 3 pieces for easier handling


    Total: More than 60 min
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    • 1

      In a blender or food processor, combine all ingredients except steak. Pour the marinade into a glass dish (like Pyrex) or a large zip-top plastic bag. Add the steak and turn to coat. Refrigerate up to 24 hours.

    • 2

      Preheat the grill or a stove-top grill pan. When hot, remove the skirt steak from the marinade and grill until medium, about 5 minutes per side, depending on the steak's thickness. (Discard the remaining marinade.) Transfer the steak to a cutting board and let it rest for 10 minutes loosely covered with foil. Slice the steak thinly and serve.

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