Skirt Steak Fajitas with Chipotle-Citrus Marinade

Ingredients

• 1.75 lb skirt steak (Source gives a range of 1.5–2 lb; midpoint represented here.)
• 4 orange juice (Juice of 4 oranges)
• 2 lime juice (Juice of 2 limes)
• 1 can chipotle peppers in adobo
• 0.5 cup cilantro (Fresh, chopped; additional cilantro is mentioned for serving but not quantified.)
• 1 can Modelo Negra beer (A dark beer; can size not stated.)
• 2 tbsp soy sauce
• 2 tsp garlic (Minced)
• 2 tsp salt
• 1.5 tsp black pepper
• 2 tsp onion powder
• 2 tsp smoked paprika
• 1 tsp ground cumin
• bell peppers (Sliced; amount not stated. Green and red peppers are mentioned in the transcript.)
• onions (Sliced; amount not stated.)
• tortillas (Warm; type and amount not stated.)
• lime wedges (For serving; amount not stated.)
• favorite toppings (Optional; unspecified toppings for serving.)

Steps

1. 1

   Add the orange juice, lime juice, chipotle peppers in adobo, chopped cilantro, Modelo Negra, soy sauce, minced garlic, salt, black pepper, onion powder, smoked paprika, and ground cumin to a blender or mixing vessel. Blend or mix until combined.

2. 2

   Place the skirt steak in a container or resealable bag. Pour the marinade over it and ensure the meat is fully coated.

3. 3

   Refrigerate the steak in the marinade for at least 2 hours, or overnight for deeper flavor.

4. 4

   Discard the used marinade.

5. 5

   Preheat the Ninja grill to 500°F (260°C).

6. 6

   Grill the steak for approximately 5 minutes per side, adjusting for its thickness and desired doneness. The transcript reports that the steak came out medium rare.

7. 7

   Sauté sliced bell peppers and onions over high heat until softened and lightly charred. The transcript specifies green and red bell peppers cooked in a wok.

8. 8

   Let the steak rest for 5–10 minutes.

9. 9

   Slice the steak thinly against the grain for a more tender bite.

10. 10

    Serve with the sautéed vegetables, warm tortillas, fresh cilantro, lime wedges, and any preferred toppings.

Notes

The source gives steak weight as a 1.5–2 lb range. The midpoint is used for nutrition and serving estimates; use the amount you have. Bell peppers and onions have no quantities. Tortillas, cilantro, lime wedges, and optional toppings are suggested for serving without amounts. The transcript describes medium-rare doneness and roasted vegetables, while the written description says to sauté them. Cutting against the grain is emphasized as important for tenderness.

Nutrition per serving

• main
• Mexican
• grilled
• high-protein
• dinner
• fajitas