Skirt Steak Fajitas
Learn how to make the easiest and most delicious skirt steak fajitas that will rival any Mexican restaurant fajita recipe! With tender slices of skirt steak marinated in a zesty marinade, bell peppers, onions, and all your favorite toppings, these fajitas are the incredibly fulfilling and delicious.
Beef Skirt Steak Fajitas
If you have never heard of skirt steak, then I want to let you know, you are missing out. Truly. Skirt steak is one of my very favorite cuts of beef and is highly underrated in my opinion. Skirt steak is a cut of beef that comes from the underside or belly of the beef. It’s a long, skinny cut that boasts a great beef flavor and is perfect for fajitas. It is a tougher cut of beef, but when marinated and sliced against the grain, it is so amazing!
I don’t often cook skirt steak because there is only a limited amount of skirt steak on a beef, but when we get fresh beef back from our butcher, this recipe is ALWAYS first on the list to make. I like to marinade the skirt steak for about 24 hours by itself. Then I usually grill the skirt steak then cook the peppers and onions separate. The end result is absolute delicious.
The Cowboys’ Rating: 10/10
Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!
What Ingredients Are in Skirt Steak Fajitas?
- Skirt Steak – As previously mentioned, skirt steak is a long, skinny cut of beef that is bursting with rich, beefy flavor. I like to use 2 lbs. for this recipe because we have a big family.
- Red, Yellow and Orange Bell Peppers – I love to use all different colors of bell peppers! It looks so pretty and brings a variety of flavor into this dish.
- Lime Juice – Lime juice is acidic, so it helps to break down the fibers in the meat and make it more tender. It also helps add so much flavor.
- Olive Oil
- Worcestershire Sauce
- Cilantro – Fresh cilantro adds a fresh flavor to these skirt steak fajitas that I love.
- Tortillas – If you have the time, you can make my homemade flour tortillas which are so good! You can find that recipe here. If you don’t, our favorite tortillas to use are the uncooked tortillas rather than the cooked prepackaged ones. You can find those in the refrigerator section at any grocery store. We also love to fry up some corn tortillas and eat the fajitas on corn tortillas.
seasonings
- Cumin
- Kosher Salt
- Pepper
- Minced Garlic
- Onion Powder
- Chili Powder
toppings
- Cilantro Ranch – I have an easy and delicious recipe for cilantro ranch that you can find here. It just pairs perfectly with these sweet pork burritos!
- Pico de Gallo
- Guacamole
- Lettuce
- Cilantro
- Shredded Cheese
Tools You’ll Need
- Measuring Cups & Spoons
- Liquid Measuring Cup
- Gallon Ziploc Bag
- Frying Pan or Cast Iron Skillet
- Baking Sheet Pan
Skirt Steak Fajitas Recipe
- Place skirt steak in a gallon sized Ziploc bag and set aside.
- Add lime juice, olive oil and seasonings to Ziploc bag and seal tightly. Gently shake the Ziploc bag to combine all ingredients.
- Place skirt steak in refrigerator and let marinade for a minimum of 4-5 hours. (I like to marinade 12-24 hours).
- After 4-5 hours, preheat oven to 400 degrees F.
- Slice peppers and onions into strips and place in a large bowl.
- Remove steak and marinade from fridge.
- Remove skirt steak from Ziploc bag and set aside.
- Pour the remaining marinade over top of the sliced peppers and onions and toss until well coated.
- Place peppers and onions on a baking sheet and bake for 15-20 minutes until soft.
- While vegetables are cooking, slice skirt steak into thin strips cutting against the grain.
- Heat 3-4 tablespoons oil in a frying pan over medium high heat.
- Place skirt steak in hot frying pan and sear each side of skirt steak.
- Continue cooking for 3-4 minutes until skirt steak has reached an internal temperature of 140 degrees F. Remove from heat.
- When vegetables and skirt steak are cooked, assemble fajitas with tortillas and favorite toppings.
- Enjoy!
Gluten Free Skirt Steak Fajitas
This recipe is gluten free! And honestly, I could eat this recipe every day of my life. It is so dang good. I do always caution that you make sure the ingredients YOU are using are indeed gluten free. I like to use corn tortillas for this recipe, but I have also listed a few of my favorite gluten free flour tortillas below.
Mission Gluten Free Sweet Potato Tortillas
BFree Foods Gluten Free Tortillas
Sides for Skirt Steak Fajitas
If you’re looking for restaurant-style Spanish rice that pair perfectly with these fajitas, I have a recipe for you! Click here to get the recipe for my easy Spanish rice recipe.
How to Store Skirt Steak Fajitas
Store the leftover fajitas in an airtight container in the refrigerator for up to 5 days. I make sure to store everything separately in its own container.
Try More of My Easy Recipes
Skirt Steak Fajitas
Equipment
- frying pan or cast iron skillet
Ingredients
- 1 lb. skirt steak
- 4 bell peppers (any color)
- 1 small onion
- 2 tsp kosher salt
- 1/2 tsp pepper
- 1/4 cup lime juice
- 1/4 cup olive oil
- 2 tsp Worcestershire sauce
- 1 tsp minced garlic
- 1 tsp onion powder
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 tbsp fresh cilantro (chopped)
Toppings
- corn or flour tortillas
- guacamole
- cheese
- sour cream
- cilantro
- tomatoes
- jalapeños
- salsa
Instructions
- Place skirt steak in a gallon sized Ziploc bag and set aside.
- Add lime juice, olive oil and seasonings to Ziploc bag and seal tightly. Gently shake the Ziploc bag to combine all ingredients.
- Place skirt steak in refrigerator and let marinade for a minimum of 4-5 hours. (I like to marinade 12-24 hours).
- After 4-5 hours, preheat oven to 400 degrees F.
- Slice peppers and onions into strips and place in a large bowl.
- Remove steak and marinade from fridge.
- Remove skirt steak from Ziploc bag and set aside.
- Pour the remaining marinade over top of the sliced peppers and onions and toss until well coated.
- Place peppers and onions on a baking sheet and bake for 15-20 minutes until soft.
- While vegetables are cooking, slice skirt steak into thin strips cutting against the grain.
- Heat 3-4 tablespoons oil in a frying pan over medium high heat.
- Place skirt steak in hot frying pan and sear each side of skirt steak.
- Continue cooking for 3-4 minutes until skirt steak has reached an internal temperature of 140 degrees F. Remove from heat.
- When vegetables and skirt steak are cooked, assemble fajitas with tortillas and favorite toppings.
- Enjoy!
