Skirt Steak Fajitas
['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']
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.
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 .
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