Authentic Beef Skirt Fajitas Recipe
These authentic beef skirt fajitas use a bright lime and cilantro marinade, seared in a cast iron skillet until caramelized and tender, with peppers and onions cooked in the same pan — no grill needed.
Servings: 12
Calories: 143kcal
Equipment
- 1 Cast iron skillet
- 1 Large mixing bowl
- 1 Whisk
- 1 set of tongs
- 1 Paper towels
Ingredients
For the Marinade
- 4 cloves garlic minced, 12 grams
- 1 tablespoon kosher salt 18 grams
- 5 tablespoons fresh lime juice 75 grams
- 3 tablespoons olive oil 40 grams
- 3 tablespoons fresh cilantro chopped, 10 grams
- 1 teaspoon chili powder 3 grams
- 1 teaspoon cumin 3 grams
- 1 to 2 teaspoons sugar or honey 5 to 10 grams
- ½ teaspoon paprika 2 grams
- ¼ teaspoon cayenne pepper 1 gram
For the Fajitas
- 1½ pounds skirt steak sliced into ¼-inch strips against the grain, around 680 grams
- 1 tablespoon olive oil 14 grams
- 1 large onion sliced into strips, 200 grams
- 2 to 3 bell peppers sliced into strips, 300 grams
- Salt to taste
Instructions
- Make the marinade – In a large bowl, whisk together the minced garlic, kosher salt, lime juice, olive oil, chopped cilantro, chili powder, cumin, sugar or honey, paprika, and cayenne until fully combined.
- Marinate the beef – Add the sliced skirt steak to the marinade and toss until every strip is evenly coated. Cover and refrigerate for a minimum of 2 hours and up to 12 hours overnight for the deepest flavor.
- Prep the beef for cooking – Remove the steak from the marinade and pat each strip dry with paper towels. This step is what gives the beef its caramelized, slightly crispy edges in the pan rather than steaming.
- Cook the peppers and onions – Heat a cast iron skillet over medium-high heat and add a small amount of oil. Add the sliced onion and bell peppers and cook, stirring occasionally, until softened and lightly charred at the edges. Remove from the skillet and set aside.
- Sear the beef in batches – Increase the heat to high and let the pan get screaming hot before the first batch goes in. Spread the beef strips in a single layer and cook undisturbed for 1 to 2 minutes until browned and caramelized on the underside, then flip and cook for another 1 to 2 minutes. Work in batches to keep the pan temperature high.
- Bring it together – Return the peppers and onions to the skillet with the last batch of beef. Toss everything together for 1 to 2 minutes until heated through. Taste and adjust salt as needed.
- Serve – Spoon the beef, peppers, and onions into warm Sourdough Tortillas and finish with fresh lime wedges and extra cilantro at the table.
Video
Notes
Marinate overnight for best flavor – Two hours is the minimum but 8 to 12 hours produces noticeably more flavorful, tender strips. The lime juice and salt work into the open grain of the skirt steak over time.
Pat the beef dry – Excess moisture on the surface creates steam in the skillet and prevents the caramelized edges that define a properly seared fajita. Do not skip this step.
Cook in batches – Crowding the pan drops the temperature and causes the beef to steam rather than sear. The pan should be screaming hot before each batch goes in.
Slice against the grain – Skirt steak has a very visible grain. Slicing perpendicular to those fibers produces a tender, easy-to-bite strip rather than a chewy one.
Nutrition
Serving: 1g | Calories: 143kcal | Carbohydrates: 4g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 623mg | Potassium: 242mg | Fiber: 1g | Sugar: 2g | Vitamin A: 746IU | Vitamin C: 28mg | Calcium: 12mg | Iron: 1mg