|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 38g||49%|
|Saturated Fat 12g||62%|
|Total Carbohydrate 99g||36%|
|Dietary Fiber 7g||24%|
|Total Sugars 4g|
|Vitamin C 33mg||163%|
|*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, 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 in the afternoon, leaving the steak to soak up the flavors until dinnertime—a minimum of 2 hours and maximum of 4 hours of time is recommended. Use rump, flank, or the favorite, skirt steak, to make these fajitas.
The word fajita in Spanish means “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.
“With a few fresh ingredients and a little marinating time this recipe gives you a simple and satisfying dinner that’s easily customized to suit the tastes of a family or a group of friends. Great for a party or a large gathering!” —Joan Velush
2 pounds skirt steak
2 teaspoons kosher salt, divided
4 large cloves garlic, minced
2 tablespoons freshly squeezed lime juice
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 1/2 teaspoons ground cumin
1/2 teaspoon chili powder
3 medium multi-colored bell peppers, thinly sliced lengthwise
1 large sweet onion, or red onion, thinly sliced lengthwise
1/4 cup coarsely chopped fresh cilantro
12 (7- to 8-inch) flour tortillas, or corn tortillas, warmed
Marinate the Meat
Gather the ingredients.
Trim the skirt steak. If necessary, cut into large crosswise pieces that will fit comfortably on a grill or in a ridged grill pan. Sprinkle 1 teaspoon salt on both sides of the steak pieces. Set aside.
In a small dish, mash the minced garlic with the remaining 1 teaspoon salt to create a paste.
In a large, heavy-duty freezer bag, combine the garlic paste, lime juice, oil, Worcestershire sauce, cumin, and chili powder. Seal and shake to combine.
Place the steak, peppers, onion, and cilantro in the bag. Squeeze out the air, and turn to coat the meat and vegetables.
Refrigerate at least 2 hours, or a maximum of 4, allowing the marinade to penetrate the mixture.
Cook the Vegetables and Grill the Steak
Prepare a high (500 F to 600 F) gas or charcoal grill fire. 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 large heavy-duty skillet over high heat to the smoking point. Drain the vegetables and cilantro. Pat them dry with paper towels. Sauté the vegetables until crisp-tender. Remove from the heat. Toss with salt to taste. Set aside.
Grill the skirt steak until medium-rare, about 2 minutes per side.
Assemble and Serve
Slice meat into thin strips against the grain.
Serve immediately with the warm tortillas, the seared vegetables, and any other toppings of your choice.
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.
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.