Skirt Steak Fajitas Recipe

I absolutely love this fajita recipe because the smoky, spicy marinade takes the skirt steak to another level, making every bite flavorful and satisfying. Plus, the vibrant mix of grilled peppers and onions tucked into warm flour tortillas creates that perfect, Instagram-worthy meal that’s as delicious as it looks!

I love to prepare skirt steak fajitas because they’re so fast and easy to make, and they taste so fantastic. This recipe calls for 1 1/2 lbs of skirt steak and blends together some pretty common but delicious spices, like ground cumin, chili powder, and smoked paprika.

But these fajitas are not just about the meat: If there’s one main ingredient in this dish (besides the steak) that you should make sure to have, it’s the bell peppers. Red and green peppers (or any color of bell pepper) are what’s going to take these fajitas up to the next level in terms of flavor, crunch, and color.

Ingredients

• Skirt Steak: High in protein and iron, tender and flavorful.
• Olive Oil: Healthy fats, adds rich flavor, aids in browning.
• Garlic: Aromatic, boosts immunity, adds a robust flavor.
• Ground Cumin: Earthy, warm spice, aids digestion.
• Chili Powder: Adds heat, rich in vitamin C, antioxidant properties.
• Lime Juice: Zesty freshness, source of vitamin C, adds acidity.
• Onion: Adds sweetness when cooked, contains antioxidants.
• Bell Peppers: High in vitamins A and C, sweet and colorful.

Ingredient Quantities

• 1 1/2 lbs skirt steak
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes
• 1 teaspoon salt
• Juice of 1 lime
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 tablespoons vegetable oil
• Flour tortillas, for serving
• Optional toppings: sour cream, guacamole, salsa, chopped cilantro

Instructions

1. In a small mixing bowl, whisk together your favorite oil, minced garlic, ground cumin, chili powder, smoked paprika, black pepper, red pepper flakes, and salt to create a marinade.

2. Combine the marinade ingredients in a bowl or use a blender or food processor to mix them until smooth. Pour the marinade over the steak, ensuring it is well coated. Add the lime juice, seal, and chill. For best results, marinate 1 hour to overnight.
Ingredients
• 1 skirt steak, about 1 pound
• 1 recipe (about 1 cup) marinade of your choice
• 2 limes, juiced

3. Prepare a grill or grill pan to reach a medium-high heat.

4. When the steak is soaking in the marinade, get the vegetables ready. In a large skillet, heat vegetable oil over medium heat.

5. Add onion (sliced), green bell pepper (sliced), and red bell pepper (sliced) to the skillet. Sauté until the vegetables are tender and slightly charred, about 8-10 minutes. Remove from heat and set aside.

6. Take the steak out of the marinade and throw away any excess marinade. Allow the steak to sit until it reaches room temperature.

7. Cook the skirt steak on the grill for approximately 3-4 minutes on each side, or until it attains the degree of doneness that you desire.

8. Take the steak off the grill and allow it to rest for 5 minutes. Cut the steak thinly, making sure each slice is cut against the grain.

9. Heat the flour tortillas on the grill for approximately 1 minute on each side.

10. Put together the fajitas by stacking up the sliced steak and the sautéed vegetables on the tortillas. Serve with optional toppings such as sour cream, guacamole, salsa, and freshly chopped cilantro.

Equipment Needed

1. Small mixing bowl
2. Whisk
3. Blender or food processor (optional)
4. Sealable container or plastic bag (for marinating)
5. Large skillet
6. Tongs
7. Cutting board
8. Sharp knife
9. Grill or grill pan
10. Spatula or grill tongs (for grilling tortillas)

FAQ

• Q: What cut of steak can I use if I can’t find skirt steak?A: Flank steak or hanger steak are great substitutes that will preserve a similar texture and flavor.
• Q: Can I prepare the marinade in advance?A: Yes, the marinade can be made as much as a day in advance and kept in the fridge.

• Q: How long should I marinate the skirt steak?A: For the best flavor, let the steak sit for 2-4 hours in the refrigerator. At the very least, marinate it for 30 minutes.
• Q: Can I make this recipe spicier?A: Certainly! Amplify the quantity of red pepper flakes or incorporate some sliced jalapeños into the blend for additional spiciness.
• Q: What type of oil should I use for cooking the vegetables?Use an oil with a high smoke point, such as vegetable oil or canola oil, to sauté the vegetables.
• Q: How do I warm the flour tortillas?A: To warm tortillas, use a dry skillet over medium heat. Place the tortillas on the skillet for about 30 seconds on each side.

  If you want to use the oven instead, just wrap the tortillas in aluminum foil and place them in a low oven.

  Either way, the goal is to bring the tortillas up to a warm temperature without letting them dry out.

• Q: What’s the best way to slice the steak for fajitas?A: For tender bites, slice the steak into thin strips, and do it against the grain.

Substitutions and Variations

Flank steak or sirloin steak can be used in place of skirt steak.
Avocado oil or canola oil can replace olive oil.
You can substitute smoked paprika with standard paprika or use chipotle powder if you want a smokier, spicier flavor.
If you don’t have limes that aren’t fresh, use jarred lime juice or lemon juice.
You can substitute flour tortillas for corn tortillas or whole wheat tortillas.

Pro Tips

1. Marinate for Maximum Flavor Marinate the steak for at least 4 hours, or preferably overnight, to allow the flavors to fully infuse the meat. This will make your fajitas more succulent and flavorful.

2. Room Temperature Steak Before grilling, allow the marinated steak to come to room temperature. This ensures even cooking, resulting in a more tender and juicy steak.

3. Grill Marks and Sear Use a hot grill or grill pan to achieve nice grill marks and a proper sear. This enhances the flavor and adds a slightly smoky taste that complements the marinade.

4. Cut Against the Grain After resting the steak, slice it thinly against the grain. This helps break down the fibers, resulting in more tender bites.

5. Warm Tortillas Gently warm the tortillas on the grill or in a dry skillet to make them more pliable and enhance their flavor. This small step makes a big difference in the overall eating experience.