These Skirt Steak Fajitas are great to get you back into the swing of BBQing again. The steak is first marinated and then quickly grilled in a cast iron pan or flat griddle. The veggies have a lovely smokey char, and all of it wraps up well in tortillas for an amazing meal.
Are you looking for some other great Mexican-inspired menu ideas? This Fish Taco Recipe is as good as any fish tacos I have had in Mexico! And this Grilled Guacamole puts a fantastic twist on regular old guacamole!
I love to serve up great fajitas for the family! These amazing Skirt Steak Fajitas fit the bill to a tee, and it’s much cheaper than flying everyone to Mexico! Fajitas are great because everyone can build their own. They can add whatever toppings they like and personalize their dinner to their tastes!
You can use any cut of beef or even chicken for fajitas, but I like to use skirt steak. It is so flavorful. And being relatively inexpensive, it makes this recipe more economical, and I think everyone can agree that is always a good thing!
What do you need to make Skirt Steak Fajitas?
As the recipe title implies, you will need skirt steak. Along with the skirt steak are some other common and everyday ingredients that you may already have in your kitchen.
- Skirt Steak
- Olive oil
- Lime, juiced
- Soy sauce (low sodium is best)
- Kosher salt
- Fresh ground pepper
- Ancho chili powder
- Canola oil
- Red bell pepper
- Poblano pepper
- Yellow onion
- Flour tortillas
Preparing the Skirt Steak
Skirt steak is a long strip of beef. You first want to cut the steak into 3-4 pieces about the same size and place them in a large zip-loc bag or a large bowl.
Next, prepare the marinade. In a bowl, combine the olive oil, lime juice, soy sauce, Kosher salt, ancho chili powder, and cumin and stir until well mixed.
Pour the fajita marinade into the Ziploc bag or bowl with the skirt steak. Reserve about 1/4 cup of the marinade; you will use this later in the recipe. Seal the bag and or cover the bowl with plastic wrap and refrigerate for 30 minutes.
After 3 minutes, remove the steak pieces from the marinade and shake off the excess liquid. Place the steaks on a wire rack over a baking sheet and return to the refrigerator uncovered for 2 hours. Don’t skip this step! This process helps to ensure that the steaks will be a rich dark color when you cook them.
Place the griddle or cast iron skillet over medium-high heat, about 375 degrees F. Add a tsp of canola oil to the griddle or skillet.
While things are heating up, seed and thinly slice the red bell pepper and the poblano pepper. Then thinly slice the onion and set aside.
Sprinkle the steaks with a generous pinch of Kosher salt and put them on the preheated grill or skillet. Sear until a nice crust develops, about 2 – 3 minutes per side. You want to cook your steaks to a nice medium rare. Be sure not to overcook your beef. Remove the grilled steaks to a cutting board and set aside to rest.
Grilling the peppers and onions
Don’t clean the griddle or skillet. Just add some more canola oil and let it heat for a few seconds. Then add the sliced peppers and onions to the griddle or skillet. Cook until the peppers and onions are softened and slightly charred.
While the pepper and onions are cooking, slice the skirt steak into 1/4-inch thick strips, making sure that you cut against the grain.
When the vegetables are almost done cooking, add the skirt steak strips onto the griddle or into the skillet. Season with additional Kosher salt and fresh ground pepper if desired. Pour in the reserved marinade to add some additional flavor. Remove everything from the heat and transfer to a serving dish or platter.
Serving Skirt Steak Fajitas
I like to serve warm tortillas with the fajitas, so I wrap them in aluminum foil and either put them on the grill for a few minutes to heat through or in a warm oven. I find they are softer and tastier when they are warm.
Next question; what to serve with your skirt steak fajitas? I love salsa, so I always have that on the table when I serve fajitas. If you prefer, you can serve pica de Gallo instead; that’s up to you.
I also like to have some creamy toppings, like guacamole and sour cream, with my fajitas. I also like to have some fresh vegetables for people when they’re building their fajitas.
Shredded iceberg lettuce is almost a must with fajitas, I think, anyway. And for those people in the crowd who like it a little spicy, make sure you have some jalapenos to put on. I like the pickled jalapenos, but you can simply slice up a fresh one if you prefer. Oh, and your favorite hot sauce is also a must!
What is the best cut of steak for fajitas?
I find that skirt steak works best when I’m making fajitas when I can find it in the store. It is usually a cheaper cut of beef but still has a huge amount of flavor.
Here in Canada, skirt steak can sometimes be difficult to find. If you can’t find a skirt steak, you can always use flank steak. You could actually substitute any type of beef, from a strip loin steak to a ribeye, if you’re not on a budget, LOL!
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- 2 lbs skirt steak
- ½ cup olive oil
- 1 lime, juiced
- 1/3 cup low-sodium soy sauce
- 1 tsp Kosher salt, plus more for seasoning
- ½ tsp fresh ground pepper, plus more for seasoning.
- ½ tsp ancho chili powder
- ½ tsp cumin
- 2 tbsp canola oil
- 1 red bell pepper, seeded and thinly sliced
- 1 poblano pepper, seeded and thinly sliced
- 1 medium yellow onion, thinly sliced
- 12 warm flour tortillas
- Cut the skirt steak into 3 - 4 pieces of approximately equal size and place them in a large Ziploc bag.
- In a medium bowl, combine the olive oil, lime juice, soy sauce, Kosher salt, ancho chili powder, and cumin. Stir until well mixed.
- Pour the marinade into the plastic bag with the skirt steak, reserving about ¼ cup to be used later.
- Seal the bag and refrigerate for 30 minutes.
- Remove the steaks from the bag and shake off any excess marinade.
- Place the steaks on a wire rack over a baking sheet and refrigerate uncovered for another 2 hours. (This will ensure that the steaks will be a rich dark color when cooked)
- Place a griddle or cast iron skillet on your grill and heat to medium-high heat (about 375 degrees F.)
- Add 1 tbsp of canola oil to the griddle or skillet.
- Sprinkle the steak with a generous pinch of Kosher salt and put them on the hot griddle or skillet.
- Sear until a nice crust develops, 2-3 minutes per side.
- Remove the steaks to a cutting board and set them aside to rest.
- Don’t clean the griddle or skillet; add another tbsp of canola oil to the griddle, and then add the peppers and onions.
- Cook until slightly softened and lightly charred, about 5-6 minutes. - While the peppers and onions are cooking, slice the steak into ¼ inch strips. (Be sure to cut the steak against the grain)
- When the vegetables are almost done cooking, add the strips of steak back to the griddle. Season with additional Kosher salt and fresh ground pepper to taste.
- Pour the reserved marinade onto the griddle or into the skillet to add some additional flavor. Then remove everything from the grill to a platter.
- Serve with warm tortillas and the toppings of your choice.
Serve with additional toppings and fixings like:
Salsa, pico de gallo, guacamole, sour cream, shredded iceberg lettuce, pickled or fresh jalapenos.
To warm the tortillas, wrap them in foil and place them on a warm grill or oven for 5 - 10 minutes.
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Hiware 2-Pack Cooling Racks for Baking - 10" x 15" - Stainless Steel Wire Cookie Rack Fits Jelly Roll Sheet Pan, Oven Safe for Cooking, Roasting, Grilling
John Boos Block R03 Maple Wood Edge Grain Reversible Cutting Board, 20 Inches x 15 Inches x 1.5 Inches
Lodge LDP3 Reversible Grill/Griddle, 9.5-inch x 16.75-inch
Amount Per Serving: Calories: 1355Total Fat: 78gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 54gCholesterol: 135mgSodium: 2166mgCarbohydrates: 89gFiber: 6gSugar: 3gProtein: 72g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.