Skirt Steak Fajitas
Tender, flavor-packed Skirt Steak Fajitas are the ultimate weeknight dinner or festive gathering dish. This recipe features perfectly marinated skirt steak infused with bold flavors from lime juice, soy sauce, cumin, and chili powder, seared to juicy perfection in a cast-iron skillet. Paired with a vibrant medley of sautéed bell peppers and onions, these fajitas are as colorful as they are delicious. Served on warm tortillas and customizable with fresh cilantro, sour cream, or creamy guacamole, these fajitas are both versatile and crowd-pleasing. Ready in just 35 minutes of active prep and cook time, this recipe is an easy yet impressive way to bring Tex-Mex flair to your table. Try these steak fajitas today for a sizzling, flavor-filled experience everyone will savor!
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Recipe Information
Ingredients
- 1.5 pounds Skirt steak
- 4 tablespoons Olive oil
- 3 tablespoons Lime juice
- 2 tablespoons Soy sauce
- 3 pieces Garlic cloves, minced
- 1.5 teaspoons Cumin powder
- 2 teaspoons Chili powder
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 piece Red bell pepper, sliced
- 1 piece Green bell pepper, sliced
- 1 piece Yellow bell pepper, sliced
- 1 piece Large onion, sliced
- 8 pieces Tortillas (flour or corn)
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Sour cream (optional)
- 0.5 cup Guacamole (optional)
Instructions
In a medium bowl, whisk together 3 tablespoons of olive oil, lime juice, soy sauce, minced garlic, cumin powder, chili powder, salt, and black pepper to create the marinade.
Place the skirt steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to infuse.
Heat a large cast-iron skillet or grill pan over medium-high heat. Add 1 tablespoon of olive oil.
Remove the steak from the marinade and pat it dry with paper towels. Discard the remaining marinade.
Sear the skirt steak in the hot skillet for about 3-4 minutes on each side, depending on the thickness and your desired doneness (medium-rare is recommended). Once done, remove the steak from the skillet and let it rest for 5 minutes.
In the same skillet, add the sliced red, green, and yellow bell peppers along with the onion. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened but still have a bit of crunch.
While the veggies are cooking, thinly slice the rested skirt steak against the grain into strips.
Warm the tortillas in a dry skillet or microwave for a few seconds until pliable.
To assemble, layer slices of steak and sautéed peppers and onions onto each tortilla. Top with fresh cilantro, sour cream, guacamole, or your favorite toppings as desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1260 mg | 55% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 9.2 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 7.3 mg | 40% | |
| Potassium | 1194 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
