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.
|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|
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.
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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