Fajita Lime Steak
Ingredients
- 1.5 lbs skirt steak
- 1/2 cup lime juice
- 1/3 cup vegetable oil
- 2 teaspoons mayonnaise
- 3 cloves garlic minced
- 3 teaspoons adobo seasoning
- 1 teaspoon salt
- 1 teaspoon cumin
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1/4 cup green onions chopped
Instructions
Prepare the Marinade:
- In a large bowl, whisk together the lime juice, vegetable oil, mayonnaise, minced garlic, adobo seasoning, salt, cumin, chili powder, and smoked paprika until well combined.
Marinate the Steak:
- Place the skirt steak in a large resealable plastic bag or a shallow dish.
- Pour the marinade over the steak, ensuring it’s completely coated.
- Sprinkle the chopped green onions over the steak.
- Seal the bag or cover the dish and gently massage the marinade into the steak.
Tenderize:
- Using a meat tenderizer, gently pound the skirt steak to ensure even cooking and deeper penetration of the marinade.
Refrigerate:
- Place the marinating steak in the refrigerator. Let it marinate for 12-24 hours for the best flavor and tenderness. Flip the steak occasionally to ensure it marinates evenly.
Cook the Steak:
- Remove the steak from the refrigerator and let it come to room temperature for about 20-30 minutes before cooking.
- Preheat your grill, grill pan, or skillet over medium-high heat.
- Remove the steak from the marinade, letting the excess drip off.
- Grill the steak to your desired level of doneness, typically about 3-4 minutes per side for medium-rare, depending on the thickness of the steak.
Rest and Serve:
- Once cooked, transfer the steak to a cutting board and let it rest for about 5 minutes. This helps retain the juices.
- Slice the steak against the grain into thin strips.
- Serve immediately with your choice of sides.
- Enjoy your zesty and tender skirt steak, infused with the bold flavors of lime, adobo, and spices!
Video
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