Steak Fajitas with Traditional Marinade

Ingredients

• 680 gskirt steak
• 170 gonion
• 120 mllime juice
• 4 clovesgarlic, crushed
• 80 mlolive oil
• 170 gred bell pepper
• 170 ggreen bell pepper
• the onions from the marinadeonion
• to tastesalt and pepper

Instructions

1. 1

   Marinate the steak

   Roll 4 limes firmly back and forth on the worktop to make them easier to juice, then cut and juice them. Peel and crush the garlic, roughly chop it, and combine it with the lime juice. Slice a medium onion into rings about 1 cm thick. Cut the skirt steak in half and put it in a large resealable bag. Add the lime juice and oil, then distribute the onion and garlic around and between the pieces of steak. Seal the bag and move the contents around so the marinade is spread evenly. Set the bag in a glass dish in case it leaks, and turn it over every few hours. For the best result, marinate overnight to two days. Take the steak out of the fridge 30 minutes before cooking.

2. 2

   Prepare the vegetables

   Slice the bell peppers and put them in a bowl large enough to hold them and the onions from the marinade, but leave out the crushed garlic. Add a little oil and toss the peppers and onions to coat.

3. 3

   Grill the steak

   Heat the grill to high. Remove the steak from the marinade and pat it dry with paper towels so it can brown. Rub a little oil over both sides and season generously with salt and pepper. Grill it to your preferred doneness. If it needs more browning, finish it in a very hot cast-iron skillet. Rest the meat for 10–15 minutes before slicing.

4. 4

   Char the vegetables

   While the steak rests, heat a cast-iron skillet until very hot. Arrange the onions in a single layer and cook until browned and charred, then turn them with tongs and brown the other side. Transfer them to a serving plate and cook the remaining vegetables in batches, without crowding the pan. Expect a little smoke.

5. 5

   Slice and serve

   Cut the steak straight down through the top rather than slicing diagonally as you would flank steak. Serve it with the charred peppers and onions, fresh salsa and guacamole.

What are steak fajitas?

Fajitas are a Tex-Mex favourite associated with grilled meat served alongside peppers and onions. This version centres on skirt steak and a simple lime, garlic and onion marinade.

The combination works because the sharp citrus and aromatic garlic season the meat, while high-heat cooking gives the steak and vegetables a deeply browned surface.

Nutrition and macros by portion

The nutrition label shows one serving as written: 222 calories, 23g protein, 5g carbs, 12g fat.

The steak provides most of the protein, while the olive oil contributes much of the fat. The small amount of carbohydrate comes mainly from the onion, peppers and lime juice; add vegetables or a salad alongside to round out the plate.

Why skirt steak suits fajitas

Skirt steak is a thin, flavourful cut that cooks quickly over a hot grill. Cutting it into two pieces makes it easier to handle and fit on the grill.

Drying the surface before cooking matters: wet meat can struggle to brown. Pat it thoroughly with paper towels after removing it from the marinade.

The lime and garlic marinade

Lime juice, crushed garlic, olive oil and sliced onion form the marinade. The recipe calls for a long marinating window, from overnight to two days, with the bag turned over every few hours.

Keep the bag in a dish to catch any leaks, and bring the steak to room temperature for 30 minutes before grilling, as the method directs.

Getting a good char

A very hot grill helps brown the steak, while a hot cast-iron skillet can add colour if the meat needs it. The recipe also uses the skillet for the onions and peppers.

Cook the vegetables in a single layer and in batches. Crowding the pan makes it harder for their surfaces to char, and the cooking can produce some smoke.

Resting and slicing

Rest the grilled steak for 10–15 minutes before cutting. This gives you time to char the vegetables while the meat rests.

For this skirt steak, slice straight down through the top rather than on the diagonal. Serve the slices with the peppers and onions, fresh salsa and guacamole.

What to serve alongside

Fresh salsa and guacamole are the accompaniments specified in the recipe, adding freshness and a creamy contrast to the charred vegetables and grilled meat.

For a more substantial meal, serve the fajitas with warm tortillas or rice; keep either on the side so everyone can build a plate to suit.

Recipe notes & tips

• Roll the limes firmly on the worktop before juicing to make them easier to squeeze.
• Turn the sealed marinade bag every few hours so the steak is exposed evenly.
• Pat the steak dry before grilling to help it brown.
• Use tongs to turn the onions and peppers without breaking them up.
• Cook the vegetables in batches rather than filling the skillet.

Variations

• Add tortillas: serve the steak and vegetables in warm tortillas.
• Use chicken: replace the skirt steak with chicken and cook it through before serving.
• Change the peppers: use another colour of bell pepper in place of either one.
• Add chilli: include fresh chilli with the peppers for extra heat.
• Serve with rice: offer rice alongside the steak and charred vegetables.

Common mistakes to avoid

• Wet steak: pat it dry after removing it from the marinade so it browns on the grill.
• Crowded skillet: cook the vegetables in batches so their surfaces can char.
• Uneven marinating: turn the sealed bag every few hours to redistribute the marinade.
• Cutting too soon: rest the steak for 10–15 minutes before slicing.
• Slicing diagonally: cut straight down through the top of the skirt steak as directed.

How to store

Refrigerate leftover steak and vegetables in a sealed container and use within 3–4 days. Reheat gently in a skillet until hot; avoid prolonged heating, which can dry out the steak.

Frequently asked questions