Skirt Steak Fajitas

Health score
35%
Skirt Steak Fajitas
45 min.
6
725kcal
38.71%sweetness
100%saltiness
27.62%sourness
16.57%bitterness
58.14%savoriness
77.36%fattiness
100%spiciness

Ingredients

  •  bell pepper cored ends trimmed seeded cut into a couple large pieces
  •  bell pepper cored ends trimmed seeded cut into a couple large pieces
  • brown sugar 
  • brown sugar 
  • 0.3 canola oil 
  • chili powder 
  • servings cilantro leaves 
  • cumin 
  • 18 6-inch flour tortilla 
  • clove garlic peeled finely chopped
  • 0.3 juice of lime fresh
  • servings lime wedges 
  • servings salsa 
  • lb skirt steak 
  • servings cream sour
  • 0.3 soya sauce 
  • large onion white peeled cut into 1/2-3/4-inch slices (keep the slices intact)

Equipment

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

Directions

  1. Whisk together the marinade ingredients in a small bowl. Reserve about 1/3 cup of marinade for the vegetables.
  2. Place the steak in a gallon-sized ziplock bag.
  3. 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.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.
  4. Heat your grill to high. Scrape the grill grate clean and oil the grate.
  5. 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.
  6. Remove steak to a clean plate and cover with foil & let rest for 10-15 minutes.
  7. 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 1
  8. 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.Thinly slice the steak, against the grain. Slice the onions in half and separate the rings. Slice the peppers.
  9. Serve with the tortillas, lime wedges and toppings of your choice.

Nutrition Facts

Calories725kcal
Protein23.64%
Fat41.2%
Carbs35.16%

Properties

Glycemic Index
39.83
Glycemic Load
15.73
Inflammation Score
-9
Nutrition Score
39.842173913043%

Flavonoids

Eriodictyol
0.29mg
Hesperetin
1.64mg
Naringenin
0.09mg
Luteolin
0.49mg
Isorhamnetin
1.25mg
Kaempferol
0.18mg
Myricetin
0.02mg
Quercetin
5.39mg

Taste

Sweetness:
38.71%
Saltiness:
100%
Sourness:
27.62%
Bitterness:
16.57%
Savoriness:
58.14%
Fattiness:
77.36%
Spiciness:
100%

Nutrients percent of daily need

Calories:725.49kcal
36.27%
Fat:33.66g
51.78%
Saturated Fat:9.02g
56.37%
Carbohydrates:64.63g
21.54%
Net Carbohydrates:58.43g
21.25%
Sugar:17.63g
19.59%
Cholesterol:102.33mg
34.11%
Sodium:1710.58mg
74.37%
Protein:43.45g
86.9%
Vitamin C:108.65mg
131.7%
Selenium:54.67µg
78.1%
Vitamin B3:14.34mg
71.72%
Zinc:10.67mg
71.13%
Vitamin A:2876.56IU
57.53%
Vitamin B6:1.08mg
54.24%
Vitamin B12:3.25µg
54.1%
Vitamin B2:0.87mg
51.18%
Phosphorus:488.44mg
48.84%
Vitamin B1:0.63mg
41.79%
Manganese:0.83mg
41.41%
Iron:7.16mg
39.75%
Folate:136.44µg
34.11%
Vitamin E:4.24mg
28.27%
Potassium:927.43mg
26.5%
Fiber:6.21g
24.83%
Vitamin K:24.03µg
22.89%
Magnesium:80.14mg
20.03%
Calcium:189.85mg
18.98%
Copper:0.3mg
14.99%
Vitamin B5:1.5mg
14.97%
Vitamin D:0.15µg
1.01%