Skirt Steak Fajitas Recipe

Prepare marinade

In a shallow dish or zip-top bag combine 2 tbs olive oil, 2 tbs fresh lime juice, minced garlic, ground cumin, chili powder, smoked paprika, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Whisk or shake to emulsify.

Marinate steak

Place the skirt steak in the dish or bag and turn to coat thoroughly. Press out excess air and refrigerate for at least 30 minutes and up to 4 hours. If short on time, allow 15–20 minutes at room temperature.

Bring to room temperature

Remove steak from refrigerator 20–30 minutes before cooking to take the chill off. Pat steak dry with paper towels right before cooking to promote good sear.

Cook steak

Heat a large heavy skillet or cast-iron pan over high heat until very hot (2–4 minutes). Add a thin film of neutral oil if the pan is not well-seasoned. Place the skirt steak in the pan and sear 2–3 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time for desired doneness. Avoid moving the steak while searing to develop a crust.

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes. Using a sharp knife, slice against the grain into thin strips about 1/4-inch thick. Cutting across the long muscle fibers ensures tenderness.

Slice vegetables

While the steak marinates, cut the onion in half lengthwise then into 1/4- to 1/2-inch slices. Core and seed the bell peppers, then slice into 1/4- to 1/2-inch strips to match the onion thickness.

Cook vegetables

Heat a large skillet or the same hot pan used for steak over medium-high heat. Add 1 tbs olive oil. When shimmering, add the sliced onion and peppers. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Sauté, stirring occasionally, until vegetables are softened and slightly charred, about 6–8 minutes. If you want them softer, cook 2–3 minutes longer.

Combine with steak (optional)

If desired, add sliced steak to the pan with vegetables for 1–2 minutes to reheat and marry flavors, tossing gently. This also captures any fond from the pan for added flavor.

Warm tortillas

Warm tortillas in a dry skillet over medium heat about 20–30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 10 minutes, or microwave covered with a damp paper towel for 20–30 seconds for 4–6 tortillas.

Assemble fajitas

Place warm tortilla on a plate, top with a few strips of skirt steak, a spoonful of sautéed peppers and onions, a dollop of sour cream or crema, some sliced avocado or guacamole, a sprinkle of chopped cilantro and shredded cheese if using. Finish with a squeeze of lime.

Serve

Serve immediately with lime wedges and extra hot sauce or salsa on the side. Leftover steak can be refrigerated up to 3 days.