Skirt Steak Fajitas

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  1. 2 T ground cumin, toasted
  2. 1/2 c fresh lime juice
  3. 1/4 c vegetable oil
  4. 3 cloves garlic, minced
  5. 2 T soy sauce
  6. 2 t light brown sugar
  7. 1 jalapeno chile, seeded and chopped fine
  8. 1 T minced fresh cilantro leaves
  9. 2 skirt steaks, each about 3/4 pound
  10. 2 large onions, cut into 1/2-inch slices
  11. 3 bell peppers (large), 1 red and 2 green, tops and bottoms removed, then cut in half lengthwise and seeded
  12. 12 (6 in) flour tortillas
  13. toppings: salsa, shredded cheese, sour cream, avocado, guacamole


  1. Toast the cumin in a dry skillet over medium heat until fragrant (about 1 minute), then remove the pan from the heat so the cumin won't scorch.
  2. Whisk lime juice, 2 tablespoons oil, garlic, soy sauce, cumin, brown sugar, and chile in bowl.
  3. Transfer 1/4 cup marinade to bowl, add cilantro, and set aside
  4. Prick steaks with fork about 50 times on each side, then cut each steak in half crosswise.
  5. Place steaks in large zipper lock plastic bag, pour in marinade without cilantro, seal bag, and refrigerate at least 30 minutes or up to 2 hours.
  6. Remove steaks from bag, pat dry with paper towels, and discard marinade in bag.
  7. Heat all burners on gas grill to high for 15 minutes. Scrape cooking grate clean.
  8. Meanwhile, brush onions and peppers with remaining 2 tablespoons oil.
  9. Grill onions and peppers, turning occasionally but keeping lid down, until charred and softened, 8 to 12 minutes (peppers will cook more quickly).
  10. Turn off one burner, then move vegetables to cool side of grill
  11. Grill steak directly over hot side of the grill until seared on both sides but still pink in center, 4 to 6 minutes per side.
  12. Transfer steak and vegetables to serving platter, pour cilantro marinade over, cover with foil, and let rest 5 minutes.
  13. Meanwhile, toast tortillas over hot side of the grill, about 10 seconds per side. Wrap in aluminum foil to keep warm.
  14. Slice steak thinly against grain, and cut vegetables into finger length pieces.
  15. Serve immediately with warm tortillas and desired toppings.

Picture of Recipe

Skirt Steak Fajitas - Picture of Recipe
Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Course: Entree
Type of Food: Fajita
Ethnicity/Origin: Mexican
Difficulty: 2 - Medium
Make Ahead: No
Prep Method: Grill
Themes/Holidays: Cinco de Mayo

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