I stole this recipe for Skirt Steak Fajitas from nospoonnecassary.com. This recipe can be made using an indoor grill pan or if weather permits on an outdoor grill. Minced garlic, orange juice, lime juice, lemon juice, cilantro, salt, pepper and a packet of fajita seasoning are mixed together in a small bowl. Skirt steak is marinated in the juice mixture several hours or overnight. Then the steak is grilled on a hot grill. Next the steak is removed from the grill to rest. While the steak rests, peppers and onion are grilled until lightly charred. To serve the fajitas, sliced steak pieces are placed on a tortilla with veggies and toppings. This recipe works best with a boneless piece of steak, no matter how guilty you feel.
The ingredients for this recipe are: 6 to 8 cloves garlic, 12 oz fresh orange juice, 2 oz fresh lime juice, 2 oz fresh lemon juice, ¼ cup chopped fresh cilantro, 2 tbsp Fajita seasoning, ¾ tsp salt, ¼ tsp black pepper, 1 ½ lb skirt steak, vegetable oil, 2 large bell peppers, 1 large onion and 12 flour tortillas
In a small bowl, add the garlic, OJ, lime juice, lemon juice, cilantro and seasonings. Remove and then reserve ¼ cup of the marinade to use a sauce for serving. Next add the steak to the bag and press to remove all excess air and seal the bag. Transfer the bag refrigerator and let marinate for 30 minutes or 24 hours.
Place the peppers and onion in a large bowl. Drizzle with a tbsp of oil and season with fajita seasoning. Then toss to coat. Next add the veggies to a grill basket or skillet and cook over medium-high heat. Cook, flipping/stirring a couple times, for 4 to 6 minutes or until lightly charred all over.
Heat the grill or grill pan to high heat (450 F) and oil the grates. Remove the steak from the marinade, discarding the marinade and then pat the steak dry. Add the steak to the grill and sear for 3 to 5 minutes total, flipping the steak over halfway through cooking, or until the steak reaches desired doneness.
Remove the steak from the grill and transfer it to a clean work surface. Let it rest for 3 minutes. Then use a sharp knife to thinly slice the grilled steak against the grain.
Next divide the steak pieces between the warmed tortillas.
Add the veggies, Pico de gallo or salsa, guacamole, cheese or sour cream.
Roll up and enjoy!
If you liked this recipe for Skirt Steak Fajitas then you can also try Mexican Shredded Beef, Tex-Mex Baked Chicken, Beef Enchilada Bake or Beef Enchiladas.
Skirt Steak Fajitas
Ingredients
Fajita Marinade
- 6 to 8 cloves garlic minced
- 12 oz fresh orange juice
- 2 oz fresh lime juice
- 2 oz fresh lemon juice
- ¼ cup chopped fresh cilantro
- 2 tbsp Fajita seasoning – plus more for veggies
- ¾ tsp salt
- ¼ tsp black pepper
- 1 ½ lb skirt steak can substitute: flank, flat iron or rump steak
Fajitas
- Vegetable oil
- 2 large bell peppers thinly sliced
- 1 large onion thinly sliced
- Mushrooms sliced
Serving
- 12 flour tortillas warmed
- Pico de gallo or salsa
- Guacamole sour cream or lime wedges
Instructions
Marinate beef
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In a resealable bag, add the garlic, OJ, lime juice, lemon juice, cilantro and seasonings. Remove and reserve ¼ cup of the marinade to use a sauce for serving.
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Next add the steak to the bag and press to remove all excess air and seal the bag. Massage the marinade into the beef. Transfer the bag refrigerator and let marinate for 30 minutes or 24 hours.
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30 minutes before cooking, remove the bag from the refrigerator and place on the counter. Let it come to room temperature.
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Heat the grill or grill pan to high heat (450 F) and oil the grates.
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Remove the steak from the marinade, discarding the marinade and pat the steak dry. Season both sides more salt and pepper.
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Add the steak to the grill and sear for 3 to 5 minutes total, flipping the steak over halfway through cooking, or until the steak reaches desired doneness.
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Remove the steak from the grill and transfer it to a clean work surface. Let it rest for 3 minutes.
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Place the peppers and onion in a large bowl. Drizzle with a tbsp of oil and season with fajita seasoning. Toss to coat. Reduce the grill to medium-high heat and add the veggies to a grill basket. Cook, flipping/stirring a couple times, for 4 to 6 minutes or until lightly charred all over.
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Use a sharp knife to thinly slice the grilled steak against the grain.
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Divide the steak and veggies among the warm tortillas. Garnish with toppings and reserved sauce on side.