Steak Fajitas

Skirt steak marinated in lime, garlic, cumin and chili powder, seared hot, sliced thin and served sizzling with charred peppers and onions and warm flour tortillas. Serves 4 to 6.

High-proteinNo added sugar

Contains: milk, wheat. Based on the ingredients as written; check package labels, which can change.

  • Prep 20 min
  • Cook 20 min
  • Marinate 2 hr
  • Total 2 hr 40 min
  • Yield 4 to 6 servings
  • Heat 🌶 Mild
  • Level Easy

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Storage | Print recipe

Sizzling skillet of sliced skirt steak fajitas with peppers and onions, tortillas, guacamole and pico de gallo

Fajitas began on Texas ranches, where vaqueros grilled the skirt steak, a cut they were often given as part of their pay, over open fires. Restaurants made them famous by serving them on a sizzling cast-iron platter.

A short marinade of lime juice, garlic and spices flavors the steak. Cook it over very high heat, slice it thin across the grain, and wrap it in warm flour tortillas with peppers, onions and your favorite toppings.

Instructions

  1. Marinate. Whisk the lime juice, 1/4 cup oil, garlic, cumin, chili powder, salt and pepper. Coat the steak and refrigerate for 1 to 4 hours.
  2. Heat the pan or grill. Heat a large cast-iron skillet over high heat until smoking, or heat a grill to high.
  3. Cook the steak. Lift the steak from the marinade and cook for 3 to 4 minutes per side, until well charred and 130°F for medium-rare. Rest for 5 minutes.
  4. Cook the vegetables. Toss the peppers and onion with 1 tablespoon oil and a pinch of salt and cook in the hot skillet for 6 to 8 minutes, until charred at the edges and crisp-tender.
  5. Slice and serve. Slice the steak thinly across the grain. Serve with the peppers and onions, warm tortillas and toppings.

Nutrition per serving (estimated)

630Calories
54 gCarbohydrates
5 gFiber
49 gNet carbs
37 gProtein
30 gFat

Estimated per serving, based on 5 servings (the recipe serves 4 to 6), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

High-proteinGrill and BBQBudget-friendlyNo added sugar

Tips

  • Skirt steak has a strong grain; slice it across, not with, the grain or it will be chewy.
  • Do not marinate longer than 4 hours; the lime juice starts to soften the meat.

Having trouble? See why steak turns gray or tough in our kitchen troubleshooting guide.

Printable: steak doneness chart and cooking times by thickness (PDF).

Storage and leftovers

Make ahead Freezer-friendly

Refrigerate sliced steak and vegetables up to 4 days, or freeze up to 3 months. Reheat in a very hot skillet for 1 to 2 minutes.

Questions about this recipe

What cut is best for fajitas?
Skirt steak is traditional; flank steak works too.
How do I warm flour tortillas?
Heat them one at a time in a dry skillet for 20 seconds per side, or wrap a stack in foil and warm in a 300°F oven for 10 minutes.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: a cold Mexican lager, or a Malbec or Zinfandel. Wine pairing guide

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