Steak Fajitas Citrus Garlic Chile Marinated Skirt Steak
Elevate your Tex-Mex night with these irresistible Steak Fajitas featuring citrus, garlic, and chipotle-marinated skirt steak. This recipe combines tender, flavorful steak infused with a bold marinade of fresh orange and lime juices, smoky chipotle chile, and aromatic spices like cumin and smoked paprika. Sizzling bell peppers and caramelized onions bring vibrant color and sweetness to every bite, while warm, soft tortillas provide the perfect vessel for this hearty dish. Whether you top yours with creamy guacamole, zesty salsa, or a dollop of sour cream, these steak fajitas are guaranteed to be a crowd-pleaser. Ready in just 35 minutes (plus marinating time), it's an easy yet impressive meal that embodies the ultimate Tex-Mex experience!
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Recipe Information
Ingredients
- 1.5 pounds Skirt steak
- 0.5 cup Orange juice
- 0.25 cup Lime juice
- 0.25 cup Soy sauce
- 3 tablespoons Olive oil
- 4 Garlic cloves, minced
- 1 piece Chipotle chile in adobo sauce, minced
- 1 teaspoon Ground cumin
- 1.5 teaspoons Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 pieces Bell peppers (assorted colors), sliced
- 1 piece Yellow onion, sliced
- 8 pieces Tortillas (flour or corn)
- 1 variety Optional toppings (sour cream, guacamole, salsa, cilantro)
Instructions
Begin by preparing the marinade: In a large mixing bowl, whisk together the orange juice, lime juice, soy sauce, olive oil, minced garlic, chipotle chile, ground cumin, chili powder, smoked paprika, salt, and black pepper.
Place the skirt steak into a resealable plastic bag or a shallow dish and pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
When ready to cook, remove the steak from the marinade and allow it to come to room temperature, about 20-30 minutes. Discard the marinade.
Heat a large cast-iron skillet or grill pan over medium-high heat. Lightly oil the pan to prevent sticking.
Sear the skirt steak for 3-4 minutes per side for medium-rare, or longer depending on your preferred doneness. Remove the steak from the skillet and let it rest for 5-10 minutes before slicing against the grain into thin strips.
While the steak is resting, in the same skillet, add a little additional oil if needed and toss in the sliced bell peppers and onion. Sauté for 5-7 minutes until the vegetables are slightly softened and caramelized.
Warm the tortillas in a separate dry skillet or directly over the flame on a gas stove until lightly charred and pliable.
Serve the steak slices and sautéed vegetables in warm tortillas. Add your favorite toppings such as sour cream, guacamole, salsa, or fresh cilantro.
Nutrition Facts
Calories |
732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1584 mg | 69% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 10.5 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1044 mg | 22% | |
*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.
