Charred Skirt Steak Fajitas

Name: Charred Skirt Steak Fajitas
Prep time: 25 min
Cook time: 12 min
Total time: 42 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 tbsp lime juice; 3 tbsp olive oil; 3 cloves garlic, minced; 1 tbsp chili powder; 1 tsp cumin; 1 tsp smoked paprika; 1/2 tsp cayenne pepper; 1 tsp kosher salt; 1.5 lb skirt steak; 2 bell peppers (red and green), sliced; 1 large white onion, sliced into rings; 8 flour tortillas; 1 lime, cut into wedges; 1/4 cup fresh cilantro, chopped

42 min 4 servings easy

All Recipes

Charred Skirt Steak Fajitas

Blazing-hot grilled skirt steak with caramelized peppers and onions, wrapped in warm tortillas with all the fixings.

Prep

25 min

Cook

12 min

Total

42 min

Servings

Difficulty

easy

Skirt steak is the classic fajita cut for good reason — its loose grain soaks up marinade like a sponge, and it chars beautifully over high heat. Paired with sizzling peppers and onions, these fajitas bring Tex-Mex restaurant quality to your backyard grill.

Ingredients

Servings

Marinade

Fajitas

Instructions

Marinate the steak

Whisk together all marinade ingredients. Pour over the skirt steak in a shallow dish or zip-lock bag. Marinate for 1-4 hours in the fridge, flipping once halfway through.

Prep the vegetables

Toss sliced peppers and onions with a tablespoon of olive oil and a pinch of salt. Thread onto skewers or use a grill basket for easy handling.

Grill the vegetables

Grill peppers and onions over medium-high heat for 4-5 minutes per side until charred and slightly softened. Remove and keep warm in foil.

Sear the steak

Remove steak from marinade and pat dry. Grill over the highest heat possible for 3-4 minutes per side for medium-rare. Skirt steak should be cooked hot and fast.

Pro tip: Skirt steak goes from perfect to overcooked very quickly. Pull it at 130°F — it will carry over to 135°F while resting.