Go Back
Delicious grilled skirt steak fajitas with peppers and homemade seasoning.

Skirt Steak Fajitas

Quick and flavorful Skirt Steak Fajitas with a bold marinade, served with peppers, onions, and warm tortillas.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 cup lime juice Adjust lower if marinating overnight
  • 2 tablespoons orange juice Optional
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon soy sauce Optional for extra flavor
For the Fajitas
  • 1.5 pounds skirt steak Choose a thin, well-marbled piece
  • 2 medium bell peppers, sliced Mix colors if possible
  • 1 large onion, sliced
  • 8 pieces tortillas Flour or corn, warmed
  • 1 lime cut into wedges For serving
Optional Toppings
  • 1 sour cream
  • 1 cup shredded cheese
  • 1/2 cup cilantro, chopped
  • 1 avocado sliced
  • 1 cup salsa
  • 1 cup pico de gallo
  • 1/2 cup pickled onions

Method
 

Marinating the Steak
  1. Combine the marinade ingredients in a bowl.
  2. Add the skirt steak and ensure it's well coated. Marinate for 30 minutes to 8 hours.
Cooking the Steak
  1. Remove the steak from the marinade and pat it dry with paper towels.
  2. Preheat a heavy skillet or grill over high heat.
  3. Cook the skirt steak for 2-4 minutes on each side, aiming for medium-rare to medium.
  4. Let the steak rest for 5-10 minutes before slicing.
Cooking the Vegetables
  1. In the same skillet, add sliced onions and cook until they soften and get a little color.
  2. Then, add the bell peppers and cook until slightly crisp and vibrant.
Assembly
  1. Slice the steak against the grain into thin strips.
  2. Serve with warm tortillas, sautéed peppers and onions, and lime wedges.
  3. Add optional toppings as desired.

Notes

Rest the steak before slicing to maintain juices. Tenting with foil keeps slices warm while cooking veggies.