Easy Grilled Skirt Steak Fajitas

By Peggy Trowbridge Filippone

Updated 09/11/19

Steak fajitas

Brian Hagiwara / Photodisc / Getty Images

  • Total: 30 mins
  • Prep: 20 mins
  • Cook: 10 mins
  • Marinate: 2 hrs
  • Yield: 6 servings
Nutritional Guidelines (per serving)
330 Calories
17g Fat
21g Carbs
24g Protein
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Nutrition Facts
Servings: 6 servings
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 fajitas 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

  • 4 garlic cloves (minced and mashed to a paste with 1 teaspoon salt)
  • 1/4 cup lime juice (fresh)
  • 1 1/2 teaspoons cumin (ground)
  • 2 tablespoons olive oil
  • 2 pounds skirt steak (trimmed and cut into large pieces to fit on a grill or in a ridged grill pan)
  • 3 bell peppers (assorted colors, sliced thin)
  • 1 large red onion (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.

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

  3. 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.

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

  5. 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 the liquid and reserving marinade with the vegetables.

  6. 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.

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

  8. Slice meat into strips against the grain.

  9. 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.

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