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Skirt Steak Fajitas

 
One serving costs about $4.51 One serving costs about $4.51

$4.51 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 valentine's day,father's day lunch,main course,main dish,dinner Mexican
spoonacular Score:77%

Spoonacular Score: 77%

 

The recipe Skirt Steak Fajitas could satisfy your Mexican craving in roughly 45 minutes. For $4.52 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. One serving contains 696 calories, 43g of protein, and 32g of fat. It works well as a pretty expensive main course for valentin day. This recipe from Foodista has 1 fans. A mixture of bell peppers, garlic, cream, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the soy sauce you could follow this main course with the Panna Cotta with Strawberry-Vin Santo Sauce as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 76%. This score is good. Try Skirt Steak Fajitas, Skirt Steak Fajitas, and Skirt Steak Fajitas for similar recipes.

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Franciscan Estate Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.

Franciscan Estate Merlot

Our Oakville estate produces distinctive, supple Merlot characterized by flavors of cherries and plums. This wine shows rich, lush and velvety fruit flavors of cherries, plums and blackberries that merge with light toasted oak. Blended with a samll percentage of Cabernet Sauvignon and Cabernet Franc this wine is well balanced and structured with a lingering finish.Alcohol: 13.5%

» Get this wine on Wine.com

Ingredients

Servings:
2
2  bell peppers
bell peppers
24 Tbsps
24 Tbsps brown sugar
brown sugar
0.33 cups
0.33 cups canola oil
canola oil
0.34 tsps
0.34 tsps chile powder
chile powder
some
some cilantro
cilantro
2 tsps
2 tsps cumin
cumin
18 6-inch
18 6-inch flour tortillas
flour tortillas
1 clove
1 clove garlic
garlic
0.33 cups
0.33 cups fresh lime juice
fresh lime juice
some
some lime wedges
lime wedges
some
some salsa
salsa
2 lb
2 lb skirt steak
skirt steak
some
some sour cream
sour cream
0.33 cups
0.33 cups soy sauce
soy sauce
1 large
1 large white onion
white onion
2  bell peppers
2
bell peppers
24 Tbsps brown sugar
24 Tbsps
brown sugar
0.33 cups canola oil
0.33 cups
canola oil
0.34 tsps chile powder
0.34 tsps
chile powder
some cilantro
some
cilantro
2 tsps cumin
2 tsps
cumin
18 6-inch flour tortillas
18 6-inch
flour tortillas
1 clove garlic
1 clove
garlic
0.33 cups fresh lime juice
0.33 cups
fresh lime juice
some lime wedges
some
lime wedges
some salsa
some
salsa
2 lb skirt steak
2 lb
skirt steak
some sour cream
some
sour cream
0.33 cups soy sauce
0.33 cups
soy sauce
1 large white onion
1 large
white onion

Equipment

paper towels
paper towels
grill
grill
whisk
whisk
bowl
bowl
aluminum foil
aluminum foil
paper towels
paper towels
grill
grill
whisk
whisk
bowl
bowl
aluminum foil
aluminum foil


Instructions

  1. Get the marinade prepared: Whisk together the marinade ingredients in a small bowl. Reserve about 1/3 cup of marinade for the vegetables. Place the steak in a gallon-sized ziplock bag. Add the remaining marinade. Seal the bag, pressing out any excess air, massage the marinade into the meat a bit. Refrigerate anywhere from 3-10 hours.
  2. After meat has finished marinating, remove steak from marinade and wipe off excess marinade with paper towel. (I also cut the steak into a couple of more manageable sized pieces, for easier turning on the grill). brush the vegetables with reserved marinade. Heat your grill to high. Scrape the grill grate clean and oil the grate. Add the steak to the super hot grill and grill, covered about 2 1/2 minutes per side (for medium/medium-rare), or until steak reaches desired doneness. Remove steak to a clean plate and cover with foil & let rest for 10-15 minutes.
  3. Add the peppers and onions to the grill and grill, turning occasionally until cooked, peppers should take about 5 minutes and onions will take about 10. Remove from grill. Briefly add the tortillas to the grill, a couple at a time and grill until warmed and lightly charred around the edges. Wrap the tortillas in foil to keep warm.
  4. Thinly slice the steak, against the grain. Slice the onions in half and separate the rings. Slice the peppers. Serve with the tortillas, lime wedges and toppings of your choice.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.51
Ingredient
2 bell peppers
2 tablespoons brown sugar
⅓ cups canola oil
1 teaspoon chile powder
some cilantro
1 teaspoon cumin
18 6-inchs flour tortillas
1 clove garlic
⅓ cups fresh lime juice
some lime wedges
some salsa
2 pounds skirt steak
some sour cream
⅓ cups soy sauce
1 large white onion
Price
$1.20
$0.08
$0.20
$0.12
$0.02
$0.13
$2.31
$0.07
$0.68
$0.02
$0.75
$20.14
$0.49
$0.52
$0.33
$27.07

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Since most of its calories come from fat, sour cream has a bad reputation for being an unhealthy food. However, fat is an important part of the diet and studies suggest people who eat full fat dairy are thinner than those who reach for reduced fat products. That said, fat has more calories per gram than carbohydrates or protein, so if you are counting calories to lose weight, you might want to try substituting greek yogurt for some of the sour cream in recipes that call for a lot of it.

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • If you're following a gluten-free diet, be sure to find a gluten-free soy sauce!

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • The average fresh lime contains 2 tablespoons of lime juice (just in case you are substituting bottled lime juice).

  • get more cooking tips

Green Tips

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

Disclaimer

Nutritional Information

Quickview
696 Calories
42g Protein
32g Total Fat
59g Carbs
35% Health Score
Limit These
Calories
696
35%

Fat
32g
50%

  Saturated Fat
8g
50%

Carbohydrates
59g
20%

  Sugar
12g
14%

Cholesterol
101mg
34%

Sodium
1684mg
73%

Get Enough Of These
Protein
42g
86%

Selenium
55µg
80%

Zinc
10mg
71%

Vitamin C
57mg
70%

Vitamin B3
13mg
66%

Vitamin B12
3µg
54%

Vitamin B6
0.96mg
48%

Phosphorus
468mg
47%

Vitamin B2
0.7mg
41%

Vitamin B1
0.6mg
40%

Manganese
0.78mg
39%

Iron
6mg
37%

Folate
144µg
36%

Vitamin A
1634IU
33%

Vitamin E
3mg
25%

Potassium
874mg
25%

Magnesium
73mg
18%

Vitamin K
18µg
18%

Fiber
4g
17%

Calcium
149mg
15%

Copper
0.3mg
15%

Vitamin B5
1mg
14%

Vitamin D
0.2µg
1%

covered percent of daily need

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