Nancy E. McIntyre, Ph.D.

Fajita steak (adapted from "Good Eats")


½ cup vegetable oil or olive oil

1/3 cup soy sauce

¼ cup lime juice

2 tsp garlic powder

2 tsp onion powder

½ tsp cayenne

½ tsp ground cumin

3 Tbsp brown sugar, packed

1 skirt steak or flank steak


Combine all ingredients except steak in a zip-top bag. Close the bag and use your fingers to combine the ingredients well. Add the steak. Let the steak marinate overnight.

There are two secrets to grilling any steak. Secret #1: bring the meat to room temperature first. Secret #2: let the cooked meat rest for 5-10 minutes before cutting into it.

Bring the steak to room temperature before grilling. Grill over med-hi heat, turning only once. Let steak rest for 5-10 minutes. Slice across the grain (not along the grain).