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  • 2 lbs. skirt steak or  Flank Steak
  • 4 soft tortillas and all the fajita fixins make this great
  • 1/2 cup olive oil
  • 1/3 cup soy sauce
  • 4 scallions washed and rough chopped
  • 3 cloves garlic
  • 1/4 cup lime juice
  • 3/4 tsp. red pepper flakes
  • 1/2 tsp. ground cumin
  • 3 tbsp. dark brown sugar (packed)
  • pinch salt and black pepper
  • Source Customer Submission


Put all ingredients (except steak) into a blender and pulse on high for about 1 minute to thouroughly mix. If using Flank Steak , score the meat across the grain in 1 inch increments. Place the meat in a plastic baggie, pour in marinade, squeeze out the air and allow to refrigerate for at least an hour. Grill the meat over direct, high flame for a few minutes per side depending on the thickness. Allow to rest for 5 minutes, slice very thinly and serve with warm flour tortillas and all the fixins. Enjoy!