Steak Fajitas (Citrus Garlic Chile Marinated Skirt Steak)

1. Make marinade:

2. Combine all marinade ingredients in a large shallow baking dish. Add steak, turning to coat. Cover and marinate steak in the refrigerator, 45 minutes.

3. Meanwhile, heat grill. Remove steak from refrigerator and stand at room temperature, 15 minutes. Remove steak from marinade and grill 5 minutes. Turn and grill steak 3 to 5 minutes more, or until instant-read thermometer inserted in center of steak reaches 135 degrees F for medium-rare.

4. Transfer to cutting board and slice. Divide and fill warm tortillas with steak, pico de gallo and sour cream, if desired.

5. Makes 6 servings.

6. NOTE: Time does not include marinaing time.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	4.9392 g
Protein	181.089 g
Carbohydrates	18.3513 g
Energy	879.8827 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1745 g
Water	862.1579 g
Aspartic acid	0.1036 g
Calcium, Ca	1111.1124 mg
Lutein + zeaxanthin	107.0342 g
Fiber, total dietary	1.5338 g
Carotene, beta	28.7125 g
Niacin	10.4863 mg
Vitamin A, RAE	281.6598 g
Arginine	0.0928 g
Riboflavin	1.4113 mg
Fatty acids, total polyunsaturated 15:0	0.0006 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0055 g
Glutamic acid	0.0957 g
Sodium, Na	619.8614 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1405 g
Total lipid (fat)	4.9392 g
Manganese, Mn	0.165 mg
Fructose	0.671 g
Proline	0.0449 g
Fatty acids, total saturated 16:0	0.854 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0073 g
Sucrose	0.2623 g
Choline, total	600.2187 mg
Sugars, total	8.8974 g
Serine	0.0269 g
Fatty acids, total saturated 10:0	0.0124 g
Fatty acids, total saturated 18:0	0.3209 g
Fatty acids, total saturated 20:4 undifferentiated	0.4715 g
Vitamin B-6	1.2754 mg
Selenium, Se	153.784 g
Ash	11.554 g
Fatty acids, total saturated 18:1 undifferentiated	0.6949 g
Pantothenic acid	0.3423 mg
Phenylalanine	0.023 g
Copper, Cu	2.3487 mg
Thiamin	1.2065 mg
Retinol	272.0006 g
Methionine	0.009 g
Iron, Fe	13.1795 mg
Carbohydrate, by difference	18.3513 g
Phosphorus, P	1667.322 mg
Folate, total	176.5128 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.2085 g
Alanine	0.0236 g
Cholesterol	453.3344 mg
Valine	0.0338 g
Fatty acids, total saturated 18:2 undifferentiated	0.36 g
Glycine	0.0244 g
Carotene, alpha	5.0925 g
Glucose (dextrose)	0.6039 g
Fatty acids, total saturated 14:0	0.0203 g
Zinc, Zn	9.26 mg
Isoleucine	0.025 g
Fatty acids, total saturated 12:0	0.0006 g
Fatty acids, total polyunsaturated	1.6226 g
Fatty acids, total saturated 14:1	0.0012 g
Leucine	0.0369 g
Vitamin A, IU	1104.542 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1088 g
Folate, DFE	176.5128 g
Tryptophan	0.0073 g
Vitamin C, total ascorbic acid	82.7748 mg
Phytosterols	2.04 mg
Fatty acids, total polyunsaturated 18:1 c	0.0024 g
Tyrosine	0.0102 g
Vitamin B-12	9.0667 g
Vitamin K (phylloquinone)	1.1339 g
Fatty acids, total saturated	1.2099 g
Histidine	0.0121 g
Fatty acids, total monounsaturated	0.836 g
Threonine	0.0199 g
Folate, food	176.5128 g
Cryptoxanthin, beta	144.7967 g
Vitamin E (alpha-tocopherol)	4.6996 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2992 g
Magnesium, Mg	198.592 mg
Lysine	0.0306 g
Potassium, K	2378.5914 mg
Cystine	0.0096 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Orange juice	0.33 cup	37.2	8.5973	0.1653
Lemon	1 tablespoon	3.8425	1.2349	0.0397
Salt	0.5 teaspoon	0	0	0
Garlic	1 tablespoon	12.665	2.8101	0.0425
Lemon juice	0.25 cup	13.42	4.209	0.1464
Cream	0	0	0	0
Orange zest	1 tablespoon	5.82	1.5	0.012
Flour Tortilla	6	0	0	0
pico de gallo	0	0	0	0
arbol chile	1 tablespoon	806.9352	0	4.5333