Easy Grilled Skirt Steak Fajitas Recipe

Marinate Your Steaks

The first step for these fajitas is to marinade the steaks and veggies. If you prefer, you can also make them with chicken breast or pork tenderloin. Want it a little spicier? Simply add 1 minced serrano chile to the marinade. 

1. In a large, heavy-duty freezer bag, combine garlic paste, lime juice, cumin, and olive oil. Seal and shake to combine.
2. Place skirt steak, bell peppers, onion, and cilantro sprigs into the bag, squeeze out the air, and turn to coat the meat, distributing vegetables evenly.

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

Cooking the Fajita Fixings

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.

1. Heat the gas or charcoal grill to high heat. While the grill is heating, remove skirt steak from the marinade and place on a platter, shaking off liquid and reserving marinade with the vegetables.
2. Heat a heavy skillet to the smoking point. Drain vegetables and cilantro, and quickly stir-fry over high heat until slightly charred and softened, but not mushy. Set aside and keep warm.
3. Grill the skirt steak over high heat until medium-rare -- about 2 minutes per side.
4. Slice meat into strips against the grain and serve immediately with warm tortillas, the seared vegetables, and the toppings of your choice.

Serving 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 the ingredients on the table and allow everyone to build their own as they please.