|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||21%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 2g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This grilled skirt steak fajita recipe is easy enough to make at home and tastes like those you get at your favorite Mexican restaurant. For a busy weeknight, you can start marinating it in the morning so you can grill the steak when you come home for a perfect family dinner.
Fajitas are actually a Tex-Mex specialty. The Spanish word “fajita” means “little strips” and comes from the word “faja,” which means “belt,” “strip,” or “girdle.” It refers to the strips of meat (usually skirt steak) originally used for this dish. This recipe works just as well with chicken, pork, or vegetables if you do not want to use beef.
- 2 pounds skirt steak
- 4 garlic cloves (minced)
- 1 teaspoon salt
- 1/4 cup lime juice (fresh)
- 1 1/2 teaspoons cumin (ground)
- 2 tablespoons olive oil
- 3 bell peppers (assorted colors; sliced thin)
- 1 large red or sweet onion (sliced thin)
- 1/4 cup fresh cilantro sprigs
- 12 (7- to 8-inch) flour tortillas (warmed)
Gather the ingredients.
Trim the skirt steak and cut it into large pieces that will fit on a grill or in a ridged grill pan.
In a small dish, mash the minced garlic with 1 teaspoon of salt to create a paste.
In a large, heavy-duty freezer bag, combine the garlic paste, lime juice, cumin, and olive oil. Seal and shake to combine.
Place the skirt steak, bell peppers, onion, and cilantro sprigs into the bag. Squeeze out the air, and turn to coat the meat, distributing vegetables evenly.
Refrigerate at least 2 hours or overnight to allow the marinade to penetrate.
Preheat a gas or charcoal grill to high heat. Remove the skirt steak from the marinade and place it on a platter, shaking off the liquid and reserving the marinade with the vegetables.
Meanwhile, heat a heavy skillet over high heat, to the smoking point. Drain vegetables and cilantro, and saute until slightly charred and softened, but not mushy. Set aside.
Grill the skirt steak over high heat until medium-rare—about 2 minutes per side.
Slice meat into strips against the grain.
Serve immediately with warm tortillas (2 per serving), the seared vegetables, and the toppings of your choice.
If you do not have a gas or charcoal grill, you may use a cast-iron or heavy grill pan on the stovetop. It is important that the pan is very hot before searing the meat so it is done quickly. An overhead exhaust fan is mandatory for indoor stovetop grilling.
Serve Your Fajitas
To eat Mexican fajitas, diners traditionally place strips of meat with grilled vegetables, guacamole, salsa, and sour cream into the tortilla, and fold it up taco- or burrito-style. You can even place all of the ingredients on the table and allow everyone to build their own as they please.