|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 38g||49%|
|Saturated Fat 12g||62%|
|Total Carbohydrate 97g||35%|
|Dietary Fiber 6g||22%|
|Total Sugars 3g|
|Vitamin C 7mg||33%|
|*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 Tex-Mex classic is a delicious alternative for feeding large families in a casual and nutritious way. Warm tortillas, juicy steak, and sweet peppers and onions make this beloved dish an easy alternative for a weeknight dinner. Besides, each guest can customize their fajitas to taste by adding hot sauce, fresh herbs, pickled onions, crumbled queso fresco, avocado slices, or any other topping you can think of that suits the meat flavor profile—think pico de gallo, jalapeños, grilled mushrooms, or a touch of sour cream. Get ahead of the "dinner-game" by making the marinade mid-afternoon, leaving the steak to soak up the flavors until dinner time. A minimum of 2 hours maximum of 4 hours of time is recommended.
Use rump, flank, or the favorite, skirt steak, to make these fajitas. In fact, the word “fajita” in Spanish stands for “little strips” and comes from the word “faja”—“belt,” “strip,” or “girdle,” referring to the strips of meat, usually skirt, originally used for this dish. This recipe works just as well with chicken, pork, turkey, tofu, tempeh, or just vegetables if you want to keep it meat-free. For a gluten-free alternative, use corn, cassava, almond, or chickpea flour tortillas.
2 pounds skirt steak
4 cloves garlic, minced
1 teaspoon salt
1/4 cup fresh lime juice
1 1/2 teaspoons cumin, ground
2 tablespoons olive oil
3 assorted colors bell peppers, thinly sliced
1 large sweet onion, or red onion; thinly sliced
1/4 cup chopped cilantro
12 7 to 8-inches flour tortillas, or corn tortillas; warmed
Marinate the Meat
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 in the bag. Squeeze out the air, and turn to coat the meat, distributing vegetables evenly.
Refrigerate at least 2 hours, or a maximum of 4, allowing the marinade to penetrate the meat.
Cook the Vegetables and Grill the Steak
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.
Heat a heavy skillet over high heat, to the smoking point. Drain the vegetables and cilantro and saute them 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.
Assemble and Serve
Slice meat into strips against the grain.
Serve immediately with warm tortillas, seared vegetables, and any other toppings of your choice.
Can I Make the Fajitas on the Stove?
If you do not have a gas or charcoal grill, you may use a cast-iron or heavy grill pan on the stovetop. After cooking your vegetables, keep the skillet very hot, add the meat, and sear it 2 to 3 minutes per side, until medium-rare.
How to Serve Fajitas
When serving 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. When serving, you can assemble in the kitchen or place all items on the table separately so each person can build their own to taste.