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  Olive oil 1⁄2 Cup (8 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Lime juice 1⁄3 Cup (5.33 tbs)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Sugar 1 Teaspoon
  Dried whole oregano 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Minced garlic 3 Clove (15 gm)
  Skirt steak/Flank steak 2 Pound
  Flour tortillas 6

Combine first 10 ingredients in a shallow container, and mix well.
Pound steak to 1/4 inch thickness.
Add steak to marinade, turning to coat each side thoroughly.
Cover and refrigerate 8 hours or overnight.
Remove steak from marinade, and drain well.
Grill steak over medium coals 6 to 7 minutes on each side or until desired degree of doneness.
Slice steak across the grain into thin slices.
Wrap tortillas in aluminum foil and heat in a 325° oven about 15 minutes.
Wrap tortillas around meat and choice of toppings: picante sauce, guacamole, chopped tomatoes, salsa verde, and sour cream.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 504 Calories from Fat 298

% Daily Value*

Total Fat 34 g51.7%

Saturated Fat 7.3 g36.4%

Trans Fat 0 g

Cholesterol 80 mg26.7%

Sodium 742.6 mg30.9%

Total Carbohydrates 19 g6.4%

Dietary Fiber 1.4 g5.5%

Sugars 2.2 g

Protein 3 g5.4%

Vitamin A 1.2% Vitamin C 7.1%

Calcium 2.3% Iron 22.6%

*Based on a 2000 Calorie diet

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