Grilled Fajita Skirt Steak

Grilled Fajita Skirt Steak takes around 40 minutes from beginning to end. One serving contains 705 calories, 54g of protein, and 33g of fat. This recipe serves 4. For $6.5 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. It works well as a Mexican main course. Plenty of people made this recipe, and 1453 would say it hit the spot. It will be a hit at your The Fourth Of July event. It is brought to you by Joyful Healthy Eats. Head to the store and pick up skirt steak, garlic clove, red wine vinegar, and a few other things to make it today. With a spoonacular score of 95%, this dish is super. Skirt Steak Fajita Pita with Chimichurri, Grilled Skirt Steak, and Grilled Skirt Steak are very similar to this recipe.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 10 minutes

 

Ingredients:

2 tablespoons of fresh cilantro

1 garlic clove

half a jalapeño, seeds removed

4 tablespoon of olive oil

Serve with chimichurri sauce

¼ cup of red bell pepper

½ cup of red onion

2 tablespoon of red wine vinegar

2 lb. Skirt Steak, tenderized

Equipment:

blender

grill

Cooking instruction summary:

Place garlic clove, red onion {roughly chopped}, jalapeo {seeds removed}, fresh cilantro, and red bell pepper {roughly chopped} in blender. Pulse until slightly chopped.Next add red wine vinegar, olive oil, and salt & pepper. Pulse until completely combined.Pour mixture over tenderized skirt steak, making sure all parts of the steak are covered.Place in refrigerator and let sit for 30 minutes to let the marinade soak in.Remove from refrigerator and let sit 10 minutes prior to putting on the grill.Heat grill to medium high heat.Place skirt steaks on the grill and grill for 4-5 minutes per side, depending on the thickness of your steak.Remove from grill, let sit for 5 minutes to let juices sink in and slice.Serve with Homemade Chimichurri Sauce.

 

Step by step:


1. Place garlic clove, red onion {roughly chopped}, jalapeo {seeds removed}, fresh cilantro, and red bell pepper {roughly chopped} in blender. Pulse until slightly chopped.Next add red wine vinegar, olive oil, and salt & pepper. Pulse until completely combined.

2. Pour mixture over tenderized skirt steak, making sure all parts of the steak are covered.

3. Place in refrigerator and let sit for 30 minutes to let the marinade soak in.

4. Remove from refrigerator and let sit 10 minutes prior to putting on the grill.

5. Heat grill to medium high heat.

6. Place skirt steaks on the grill and grill for 4-5 minutes per side, depending on the thickness of your steak.

7. Remove from grill, let sit for 5 minutes to let juices sink in and slice.

8. Serve with Homemade Chimichurri Sauce.


Nutrition Information:

Quickview
704k Calories
54g Protein
32g Total Fat
47g Carbs
31% Health Score
Limit These
Calories
704k
35%

Fat
32g
51%

  Saturated Fat
8g
54%

Carbohydrates
47g
16%

  Sugar
3g
4%

Cholesterol
142mg
48%

Sodium
732mg
32%

Get Enough Of These
Protein
54g
109%

Zinc
14mg
98%

Vitamin B12
4µg
81%

Vitamin B3
14mg
73%

Selenium
50µg
72%

Vitamin B6
1mg
53%

Vitamin B2
0.81mg
48%

Vitamin A
1850IU
37%

Phosphorus
359mg
36%

Iron
4mg
25%

Potassium
864mg
25%

Vitamin C
17mg
22%

Vitamin E
2mg
17%

Vitamin B1
0.24mg
16%

Vitamin B5
1mg
14%

Magnesium
53mg
13%

Vitamin K
13µg
13%

Manganese
0.24mg
12%

Fiber
2g
11%

Copper
0.2mg
10%

Folate
23µg
6%

Calcium
41mg
4%

Vitamin D
0.23µg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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