Ranch Recipes: Skirt Steak & Tequila Fajitas

Makes 6 Servings

Prep Time: 2 Hours, Cook Time: 20 Minutes

367 calories, 23 grams fat, 7 grams carbohydrates, 30 grams protein per serving.

Ingredients

• 2 pounds skirt steak

• 3 cloves garlic, minced

• 1/3 cup vegetable oil PLUS 2 more tablespoons set aside

• 4 tablespoons fresh lime juice

• 4 tablespoons tequila

• 1 teaspoon ground cumin

• 1 teaspoon salt

• 3 bell peppers, seeded and sliced

• 1 large white onion, sliced

Recipe

Combine the steak, garlic, 1/3 cup oil, lime juice, tequila, cumin, and salt in a zip-top plastic bag. Seal the bag and turn to coat the steak in the marinade. Place in the refrigerator and let marinate for 2 hours. Drain the marinade from the meat. Place the steak on a preheated grill or in a heavy skillet over medium-high heat. Cook, turning once, for 3-5 minutes per side. When the steak is cooked, remove it to a cutting board and let it rest for 5 minutes. Meanwhile, heat the remaining oil in a skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until the vegetables are crisp-tender. Slice the steak across the grain into strips. Serve the steak with the cooked peppers and onions, tortillas, and any desired toppings.