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Salsa Marinated Skirt Steak Fajitas

This perfect grilled fajita recipe is equally delicious at home in a stove-top skillet. Add your favorite in-season fresh vegetables to the tender salsa marinated skirt steak and you have a family favorite, perfect for those patio meals at sunset. Salsa marinated skirt steak fajitas bring the sizzle to your table.

This perfect grilled fajita recipe is equally delicious at home in a stove-top skillet. Add your favorite in-season fresh vegetables to the tender salsa marinated skirt steak and you have a family favorite, perfect for those patio meals at sunset. Salsa marinated skirt steak fajitas bring the sizzle to your table.

6
30 Minutes
8 Minutes
38 Minutes

Ingredients

  • 1/2 cup LA VICTORIA® SUPREMA® Salsa
  • 2 tablespoon fresh lime juice
  • 2 tablespoon tequila
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 pounds skirt steak
  • 1 red bell pepper, seeds and top removed and cut into 6 large strips
  • 1 yellow bell pepper or orange bell pepper, seeds and top removed and cut into 6 large strips
  • 1 tablespoon olive oil
  • 12 green onions, cleaned and left whole
  • 12 (6-inch) corn or flour tortillas
  • LA VICTORIA® Nacho Sliced Jalapeños


For tomatillo-avocado crema:

  • 1 cup LA VICTORIA® Green Taco Sauce
  • 1 avocado, pit removed and peeled
  • 1/4 cup sour cream or crème fraîche

Directions

To make the marinade:

  1. Combine the LA VICTORIA® SUPREMA® Salsa, lime juice, tequila, garlic, oregano, and cumin in a mixing bowl.
  2. Place the skirt steak in a resealable plastic bag and add the marinade.
  3. Seal the bag and toss to coat well.
  4. Refrigerate the steak for at least 30 minutes and up to overnight.


To make the tomatillo-avocado crema:

  1. Combine the LA VICTORIA® Green Taco Sauce, avocado, and sour cream in a food processor.
  2. Blend until smooth.


To prepare the Salsa Marinated Skirt Steak:

  1. Preheat the grill to high.
  2. Remove the steak from the marinade and discard the marinade.
  3. Pat the steak dry, then season with salt and pepper.
  4. Grill the steak turning once, about 6 to 8 minutes total for medium-rare.
  5. Transfer the steak to a cutting board and let stand for 5 minutes before slicing diagonally into thin slices.
  6. Meanwhile, toss the colored bell peppers with the olive oil and grill until charred and wilted.
  7. During the last 30 seconds of cooking, place the green onions on the grill and char, turning often.
  8. While the steak is resting, warm the tortillas directly on the grill, turning once until slightly puffed and browned in spots, about 1 minute total.
  9. Serve the steak with the warm tortillas, grilled peppers, and tomatillo-avocado crema (and LA VICTORIA® Nacho Sliced Jalapeños if you like it hot!).

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