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Extra Juicy Skirt Steak Fajitas with Sizzling Soy‑Lime Sauce
A restaurant‑style fajita recipe that uses outside skirt steak, a soy‑lime marinade, and a quick sizzle sauce to deliver juicy, charred meat and vibrant peppers. The secret tricks—dry‑aging the steak in the fridge and reserving a bit of the marinade for a finishing sauce—give you that sizzling wow factor at home.
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Cost Breakdown
Critical Success Points
- • Marinate steak for at least 30 minutes
- • Dry steak in the fridge before searing
- • Sear steak in a very hot cast iron for a proper char
- • Slice steak against the grain
- • Add reserved sizzle sauce just before serving
Safety Warnings
- • The cast‑iron skillet will be extremely hot; use oven mitts when handling.
- • Hot oil can splatter—keep face away and have a lid nearby.
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