Tulo

Beef Skirt Steak Fajitas Recipe

Skirt steak has loose, long muscle fibers that soak up a citrus-and-garlic marinade fast, and a hard sear over high heat gives it a deep char in just a few minutes per side. Slicing thinly against the grain afterward is what keeps this naturally chewy cut tender on the plate.

Prep
20 min
Cook
15 min
Total
95 min
Servings
4

Ingredients

Servings4
  • 1 1/2 lb skirt steak
  • 3 tbsp lime juice, fresh
  • 2 tbsp orange juice
  • 3 cloves garlic, minced
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp kosher salt
  • 2 medium bell peppers, sliced into strips
  • 1 large yellow onion, sliced into strips
  • 8 small (6-inch) flour tortillas, warmed
  • 1/4 cup cilantro, chopped, for serving
  • 1 lime lime wedges, for serving

Nutrition per serving

Calories
729
Protein
44g
Carbs
47g
Fat
41g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1In a shallow dish or zip-top bag, whisk together lime juice, orange juice, garlic, 2 tablespoons of the olive oil, cumin, chili powder, and salt. Add the skirt steak, turn to coat, and marinate in the refrigerator for 30 minutes to 2 hours.
  2. 2Remove the steak from the marinade about 15 minutes before cooking and let it come toward room temperature; pat dry with paper towels.
  3. 3Heat a large cast iron skillet or heavy skillet over high heat until it's just starting to smoke, about 3-4 minutes.
  4. 4Sear the steak 3-4 minutes per side for medium-rare, until a deep brown crust forms and the internal temperature reads 130-135°F (54-57°C).USDA safe minimum for beef, pork, lamb, veal: 145°F (63°C), plus a 3-minute rest
  5. 5Transfer the steak to a cutting board and tent loosely with foil; rest for 8-10 minutes.
  6. 6While the steak rests, add the remaining 1 tablespoon olive oil to the same skillet over medium-high heat. Add the peppers and onion and cook, stirring occasionally, for 6-8 minutes, until softened and charred in spots.
  7. 7Slice the rested steak thinly against the grain, on a slight diagonal.
  8. 8Pile the sliced steak and peppers onto warm tortillas. Top with cilantro and a squeeze of lime, then serve immediately.
How to Use a Meat Thermometer

Tips & variations

  • Skirt steak has two cuts: inside and outside skirt. Outside skirt is thicker, more tender, and pricier; inside skirt is thinner and cooks even faster, so watch it closely.
  • Don't marinate skirt steak longer than 2 hours; the citrus starts to break down the surface texture and turn it mushy rather than more tender.
  • For extra char on the vegetables, cook them in the same skillet right after searing the steak, without wiping it out, so they pick up the browned bits left behind.
  • Swap flour tortillas for corn tortillas and warm them directly over a gas flame for a smoky, blistered edge.

Storage & reheating

Store cooked steak and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a hot, dry skillet for a minute or two per side; microwaving tends to overcook the thin slices and turn them tough. Warm tortillas fresh rather than reheating them alongside the filling.

Tips from the Tulo kitchen

  • Slicing the onion and peppers into strips of similar width to the steak makes each fajita easier to fold and eat.
  • A meat thermometer takes the guesswork out of skirt steak, which is thin enough to go from medium-rare to well-done in under a minute of extra cook time.

FAQ

What's the difference between skirt steak and flank steak for fajitas?

Skirt steak is thinner, fattier, and more heavily grained than flank steak, so it takes on marinade faster and sears with more char in less time. Flank steak is leaner and slightly more tender if sliced correctly, but skirt steak has more traditional fajita flavor.

Can I make skirt steak fajitas on a grill instead of a skillet?

Yes. Grill over high direct heat for 3-4 minutes per side, and grill the pepper and onion strips in a grill basket or foil packet alongside the steak.

Why is my skirt steak tough?

Usually it's either overcooked past medium, or sliced with the grain instead of against it. Skirt steak has coarse muscle fibers that need to be shortened by cutting across them to eat tender.

Can I freeze marinated skirt steak?

Yes. Freeze the raw steak in the marinade in a zip-top bag for up to 3 months; thaw it in the refrigerator overnight before searing.

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