Sizzling Skirt Steak Fajitas: A Tex-Mex Fiesta on Your Grill

Get ready to tantalize your taste buds with these mouthwatering grilled skirt steak fajitas! This Tex-Mex classic combines tender, marinated beef with colorful peppers and onions for a flavor explosion that will have everyone coming back for seconds. Perfect for summer cookouts or a festive weeknight dinner, these fajitas are sure to become a family favorite.

The Magic of Skirt Steak for Fajitas

Skirt steak is the undisputed champion of fajita meats. Its rich, beefy flavor and loose texture make it ideal for soaking up marinade and achieving that perfect balance of tenderness and chew. While restaurants may use various cuts due to supply constraints, nothing beats the original skirt steak for authentic fajita flavor.

Mastering the Fajita Marinade

Our marinade is a carefully crafted blend that not only seasons the meat but also enhances its texture. Here are the key components that make it work:

1. Oil: The Flavor Distributor

Oil helps the marinade stick to the meat and carries oil-soluble flavors from spices and garlic throughout the steak. It also promotes even cooking on the grill.

2. Acid: The Bright Note

Lime juice adds a zesty brightness and helps tenderize the meat’s surface. We’ve balanced it carefully to avoid over-tenderizing.

3. Soy Sauce: The Secret Weapon

Soy sauce brings salt, umami, and natural tenderizing enzymes to the party. It’s not traditional, but it works wonders for flavor and texture.

4. Timing: The Sweet Spot

Marinate for 3-10 hours for optimal results. This allows flavors to penetrate without compromising the meat’s texture.

Grilling: The Key to Fajita Perfection

To achieve that restaurant-quality sear, follow these tips:

• Get your grill scorching hot
• Use hardwood charcoal for intense heat
• Aim for medium doneness (135°F) for the best flavor and juiciness

The Art of Slicing: Unlocking Tenderness

Proper slicing is crucial for tender fajitas. Cut against the grain at a 45° angle to shorten muscle fibers and ensure each bite is easy to chew.

Veggie Magic and Toppings Galore

Sizzling peppers and onions are the perfect complement to your steak. Cook them in a cast iron skillet on the grill for convenience and added smoky flavor. Don’t forget to offer a variety of toppings like guacamole, pico de gallo, and sour cream to let everyone customize their fajitas.

Grilled Skirt Steak Fajitas Recipe

Ingredients

For the Steak Fajita Marinade:

• 1/2 cup (120ml) soy sauce
• 1/2 cup (120ml) lime juice, from 6 to 8 limes
• 1/2 cup (120ml) canola oil
• 1/4 cup (55g) packed brown sugar
• 1 tablespoon chili powder (see notes)
• 3 medium cloves garlic, finely minced (about 1 tablespoon)
• 2 teaspoons ground cumin seeds
• 2 teaspoons freshly ground black pepper
• 2 pounds (900g) trimmed skirt steak (about 1 whole steak; see note), cut crosswise into 5- to 6-inch pieces

For the Fajitas:

• 1 large red bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
• 1 large yellow bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
• 1 large green bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
• 1 white or yellow onion, cut into 1/2-inch slices
• 12 to 16 fresh flour or corn tortillas, hot
• 1 recipe guacamole, for serving, if desired
• 1 recipe pico de gallo, for serving, if desired
• Sour cream, shredded cheese, and salsa, for serving, if desired

Directions

1. Prepare the Fajita Marinade: In a medium bowl, whisk together soy sauce, lime juice, canola oil, brown sugar, chili powder, garlic, cumin, and black pepper. Reserve 1/2 cup (120ml) of the marinade in a large bowl for the vegetables.
2. Marinate the Steak: Place steaks in a gallon-sized zipper-lock bag and add the remaining marinade. Seal the bag, removing as much air as possible. Massage the bag to coat the meat evenly. Refrigerate for 3 to 10 hours, turning occasionally.
3. Prepare the Vegetables: While the steak marinates, toss peppers and onion in the reserved marinade. Refrigerate until ready to cook.
4. Prepare the Grill: Light a full chimney of charcoal. When the coals are covered with gray ash, arrange them on one side of the charcoal grate. Set the cooking grate in place, cover the grill, and preheat for 5 minutes. Clean and oil the grilling grate.
5. Grill the Steak: Remove steaks from marinade and wipe off excess. Place a large cast iron skillet on the cooler side of the grill. Grill the steaks on the hot side, covered, flipping every minute, until well-charred and the internal temperature reaches 115 to 120°F (46 to 49°C) for medium-rare or 125 to 130°F (52 to 54°C) for medium. Transfer to a plate, tent with foil, and rest for 10 to 15 minutes.
6. Cook the Vegetables: Move the preheated skillet to the hot side of the grill. Add the pepper and onion mix, cooking for about 10 minutes until softened and lightly charred, stirring occasionally.
7. Slice and Serve: Thinly slice the steak against the grain. Pour any accumulated juices into the skillet with the vegetables and toss. Arrange the sliced steak and vegetables on a warm serving platter. Serve immediately with hot tortillas and your choice of toppings.

Notes

If skirt steak is unavailable, try hanger or sirloin flap (also known as sirlein tip in New England). Flank steak can also be used. For the best flavor, grind your own chili powder using equal parts ancho and guajillo chiles.

Nutrition Information