I love fajitas year round but in the summer you can never go wrong with fajitas and margaritas. This simple marinade has a lot of citrus added which makes for a great pairing.
Skirt steak is a great cut of beef for fajitas, but you can use any other steak cut that you prefer. If you do use skirt or flank steak I recommend cutting against the grain to achieve a tender slice of meat.
2 Tablespoons of Olive Oil
1 Tablespoons of minced garlic
3 Tablespoons of freshly chopped cilantro
Juice from one lime
Juice from one large navel orange or 1/4 cup of orange juice
1. Take your skirt or flank steak and pat it dry with a paper towel to get all of the excess fluids off of your meat. Put the olive oil on the meat. Season with your favorite Fajita Seasoning and place the meat into a 1 gallon ziplock bag.
2. Add the minced garlic, chopped cilantro, juice from a lime and orange juice to the bag and zip up the bag. Shake the bag so all of the ingredients are evenly distributed onto the meat and place the bag into the refrigerator for 8 hours.
3. Remove the meat from the bag and let it sit while you heat up the grill. Grill to the desired cooking temperature. Remove from heat and let it rest for at least 10 minutes before slicing. When slicing make sure to slice against the grain for the most tender beef if using a flank or skirt steak.
Enjoy with tortillas and your favorite fajita toppings!