Skirt Steak Fajitas Recipe

Inspired by Uncle Julio's Naperville

Time1h

Serves4

Our original tender cuts of midwestern grain-fed fajita skirt steak aged for 21 days and hand-trimmed by our butcher

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Ingredients

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Fajita Ingredients

1 1/2 pounds Skirt steak

2 tablespoons olive oil

2 tablespoons ReaLime juice

1 teaspoon Watkins garlic powder

1 teaspoon Ground cumin

1 teaspoon Chili powder

2 cups Bell peppers (mixed colors)

1 large Onion

to taste Celtic sea salt

to taste black pepper

8 pieces Flour tortillas

to taste Fresh cilantro (for garnish)

Method

Cooking Instructions

Marinate the Steak

In a large bowl, combine olive oil, lime juice, garlic powder, ground cumin, chili powder, salt, and black pepper. Add the skirt steak to the bowl, ensuring it's fully coated in the marinade. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours for best flavor.

Prepare the Vegetables

While the steak is marinating, slice the bell peppers and onion into thin strips.

Cook the Steak

Preheat a grill or skillet over medium-high heat. Remove the steak from the marinade and discard the marinade. Cook the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let it rest for 5 minutes before slicing against the grain.

Sauté the Vegetables

In the same skillet or on the grill, add the sliced bell peppers and onion. Sauté for about 5-7 minutes until they are tender and slightly charred. Season with salt and black pepper to taste.

Assemble the Fajitas

Slice the rested steak into thin strips. Serve the steak and sautéed vegetables on warm flour tortillas. Garnish with fresh cilantro and additional lime wedges if desired.