Easy Grilled Skirt Steak Fajitas

 Easy Grilled Skirt Steak Fajitas

The Spruce / Ali Redmond

Prep: 20 mins
Cook: 10 mins
Marinate: 2 hrs
Total: 2 hrs 30 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
330 Calories
17g Fat
21g Carbs
24g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 330
% Daily Value*
Total Fat 17g 21%
Saturated Fat 6g 28%
Cholesterol 65mg 22%
Sodium 311mg 14%
Total Carbohydrate 21g 8%
Dietary Fiber 2g 9%
Protein 24g
Calcium 75mg 6%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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)

Steps to Make It

  1. Gather the ingredients.

     Easy Grilled Skirt Steak Fajitas

    The Spruce / Ali Redmond

  2. Trim the skirt steak and cut it into large pieces that will fit on a grill or in a ridged grill pan.

    Trim the skirt steak and cut it into large pieces


    The Spruce / Ali Redmond

  3. In a small dish, mash the minced garlic with 1 teaspoon of salt to create a paste.

    mash the minced garlic with salt

    The Spruce / Ali Redmond

  4. In a large, heavy-duty freezer bag, combine the garlic paste, lime juice, cumin, and olive oil. Seal and shake to combine.

    garlic paste, lime juice, cumin, and olive oil in a plastic bag

    The Spruce / Ali Redmond

  5. 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.

    Place the skirt steak, bell peppers, onion, and cilantro sprigs into the bag with the marinade

    The Spruce / Ali Redmond

  6. Refrigerate at least 2 hours or overnight to allow the marinade to penetrate.

    leave meat and vegetables to marinade in the bag

    The Spruce / Ali Redmond

  7. 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.

    marinaded vegetables in a bowl and meat on a plate

    The Spruce / Ali Redmond

  8. 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.

    peppers cooking in a skillet

    The Spruce / Ali Redmond

  9. Grill the skirt steak over high heat until medium-rare—about 2 minutes per side.

    Grill the skirt steak over high heat until medium-rare

    The Spruce / Ali Redmond

  10. Slice meat into strips against the grain.

    Slice meat into strips against the grain

    The Spruce / Ali Redmond

  11. Serve immediately with warm tortillas (2 per serving), the seared vegetables, and the toppings of your choice.

    Easy Grilled Skirt Steak Fajitas on a plate

    The Spruce / Ali Redmond

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.

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