Recipe by ADRIANLYNN134
"This is a favorite dish of mine that I picked up from my grandmother in Mexico. It is very tasty if done right. Serve with either corn or flour tortillas."
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trimmed skirt steak
1 (12 ounce) bottle
freshly squeezed key-lime juice
onion, cut into rings
green bell pepper, cut into rings
lemon pepper seasoning
If you live in an area where Hispanic grocery stores and meat markets are available, just tell the butcher to run it through the machine. It's a pain to pound it, and it never is tender enough. I marinate it in lime juice, with 5 or 6 cloves of crushed garlic, adobo, vinegar, salt, and olive oil for at least 3 hours. Then, you MUST grill it.
The marinade made the meat nice and tender. This didn't seem to have the flavor we look for in fajitas, though.
Very good! Mild enough that my daughter could eat it, but absolutely perfect for the grown-ups with some sriracha added!
A really yummy marinade. Will use this one again.
Still working on my grilling skills, so the meat wasn't as tender as I would have liked. Also, not sure what beer to use since I am no beer connoisseur (even though I spent many years in the Navy... go figure!) Overall it was pretty good, but between the recipe and my lesser than average skills, could have been better.
Great flavor on the skirt steak!! We only marinated the meat in beer and fresh lime juice and then seasoned it before putting it on the grill. It turned out so tasty! Cooking the vegetables separately, we realized we will need to season them as well, but overall, this was a fabulous way to make fajitas!!
Really Great recipie needed some spice though. But still very enjoyable to make and to eat. Koodos
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 43
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