Steak Fajitas

This recipe flavors lean skirt steak with citrus, garlic, and chile. The meat is grilled, then piled into a soft flour tortilla and topped with all your favorite fixings.

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Steak Fajitas


  • 1 tablespoon  grated orange peel
  • 1 tablespoon  grated lemon peel
  • 1/3 cup  fresh orange juice
  • 1/4 cup  fresh lemon juice
  • 1 tablespoon  chopped garlic
  • 1 tablespoon  ground chile de arbol* or chili powder
  • 1/2 teaspoon  salt
  • --------------------
  • 2 pounds  skirt or flank steak
  • 6 soft flour tortillas, warmed
  • Pico de Gallo (see main menu page), optional
  • Sour cream, optional


Make marinade::

1. Combine all ingredients in a large shallow baking dish. Add steak, turning to coat. Cover and marinate steak in the refrigerator, 45 minutes.

2. Meanwhile, heat grill. Remove steak from refrigerator and let stand at room temperature, 15 minutes. Remove steak from marinade and grill 5 minutes. Turn and grill steak 3 to 5 minutes more, or until an instant-read meat thermometer inserted in center of steak registers 135 degrees F for medium-rare. Transfer to cutting board and slice. Divide and fill warm tortillas with steak, Pico de Gallo and sour cream, if desired. (Nutrition facts are based on per serving without Pico de Gallo or Sour Cream.)


  • Available from Mo HottaMo Betta, 800-462-3220.

Nutrition Facts

  • cal.(kcal)370,
  • Fat, total(g)17,
  • chol.(mg)75,
  • sat. fat(g)7,
  • carb.(g)21,
  • fiber(g)1,
  • pro.(g)32,
  • sodium(mg)359,
  • Percent Daily Values are based on a 2,000 calorie diet
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