Skirt steak, which is full of flavor and holds marinades well, is the essential beef cut for fajitas.

　　

Ingredients

2 skirt steaks (about 1 1/2 pounds each)

　　1/2 cup fresh lime juice (about 4 limes)

　　1/2 cup chopped fresh cilantro

　　2 teaspoons minced jalapeño pepper

　　2 teaspoons finely minced garlic

　　2 tablespoons olive oil

　　1 teaspoon ground cumin

　　Salt and freshly ground black pepper, to taste

　　

Step 1

1. Cut the steak crosswise into 2 to 4 pieces and place in a bowl. In a separate bowl, combine the remaining ingredients; pour over the steak, turning it to coat well. Marinate overnight, covered, in the refrigerator, turning once or twice. Remove from the refrigerator 30 minutes before cooking.

　　

Step 2

2. Preheat the broiler. Remove the steak from the marinade, scrape off any bits and place on a baking sheet. Broil 4 inches from heat source for 3 minutes per side for medium-rare meat. Let rest 10 to 15 minutes. Slice the meat thinly. (For easy eating, the steak strips should be 1/4- to 1/2-inch thick.) To assemble fajitas, click here .

　　

Nutrition Per Serving

Nutritional analysis per serving (steak and marinade only): 290 calories

　　1 g carbohydrate

　　36 g protein

　　15 g fat

　　95 mg cholesterol

　　#### Nutritional analysis provided by PARADE