Skirt Steak Fajitas

Ingredients

• 6–8 clovesgarlic, peeled and grated or minced
• 355 mlfresh orange juice
• 59 ml eachfresh lime juice and fresh lemon juice
• 15 gfresh coriander, chopped, plus more to garnish
• 2 tbspfajita seasoning, plus more for the vegetables if using
• ¾ tsp salt and a heaped ¼ tsp black pepper, plus more as neededkosher salt and ground black pepper
• 680 gskirt steak (or flank, flat iron or rump steak)
• As neededneutral oil
• 2 largebell peppers, mixed colours, thinly sliced
• 1 largeonion, peeled and thinly sliced
• 12flour tortillas, warmed
• Optional, to tastepico de gallo, guacamole, sour cream or Greek yoghurt, and lime wedges

Instructions

1. 1

   Mix the marinade

   In a large bowl or resealable bag, combine the garlic, orange juice, lime juice, lemon juice, coriander and fajita seasoning. Add ¾ teaspoon salt and a heaped ¼ teaspoon black pepper, then whisk or mix well. Set aside 60 ml of the marinade for serving. Add the steak to the remaining marinade, seal the bag after pressing out excess air, and massage the marinade over the meat. Refrigerate for 2–12 hours.

2. 2

   Warm the steak

   Take the marinated steak out of the fridge 30–60 minutes before cooking and leave it on the counter to come towards room temperature.

3. 3

   Heat the grill

   When ready to cook, heat a grill, grill pan or large cast-iron skillet over high heat, to about 230°C. Oil the grill grates if needed.

4. 4

   Dry and season

   Lift the steak from the marinade and discard the marinade. Pat the meat completely dry with paper towels, then season both sides generously with salt and pepper.

5. 5

   Sear the steak

   When the grill or pan is hot, add the steak and cook for 3–5 minutes total, turning halfway through, until it reaches your preferred doneness. Cooking time depends on the steak’s thickness; the original method suggests 3 minutes total for medium-rare.

6. 6

   Rest the steak

   Transfer the steak to a clean cutting board and leave it to rest for at least 3 minutes. Cook the vegetables while it rests.

7. 7

   Char the vegetables

   Toss the peppers and onion in a large bowl with 1 tablespoon oil and extra fajita seasoning if using. Reduce the heat to medium-high, then cook the vegetables in a grill basket or directly on the grill pan for 4–6 minutes, turning or stirring a couple of times, until lightly charred. Remove from the heat.

8. 8

   Slice the steak

   Using a sharp knife, slice the rested steak thinly against the grain.

9. 9

   Fill and serve

   Divide the steak and vegetables among the warm tortillas. Add your chosen toppings and serve with the reserved marinade on the side. Serve straight away.

What are skirt steak fajitas?

Fajitas are a Tex-Mex favourite built around grilled meat and vegetables served with tortillas. This version uses skirt steak, a long, thin cut that cooks quickly and takes well to a citrus-and-spice marinade.

The method keeps the steak and vegetables distinct: sear the beef over high heat, then char the sliced peppers and onion. That gives the tortillas a mix of juicy beef and tender-crisp vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 238 calories, 26g protein, 15g carbs, 9g fat.

The steak supplies most of the protein, while the tortillas contribute much of the carbohydrates. The beef and the oil used for cooking account for much of the fat. For a balanced plate, serve the fajitas with extra peppers and onion, or add a simple side salad.

A citrus marinade for the steak

Citrus base: Orange, lime and lemon juices combine with garlic, coriander and fajita seasoning to flavour the steak. Reserve some marinade before adding raw meat so you have a portion to serve at the table.

Marinating time: Give the beef at least 2 hours and up to 12 hours in the fridge. The recipe calls for bringing it out 30–60 minutes before cooking.

Get a good sear

Dry surface: Pat the steak thoroughly dry after removing it from the marinade. A dry surface helps it brown on the hot grill or pan rather than steaming.

High heat: Preheat the cooking surface well, to about 230°C. The steak cooks fast, so keep an eye on it and turn it halfway through.

Cook the peppers and onion

Light coating: Toss the sliced vegetables with 1 tablespoon of oil and extra fajita seasoning if you like. A grill basket keeps them together on an outdoor grill; a grill pan works indoors.

Doneness cue: Cook for 4–6 minutes, turning or stirring a couple of times. Take them off when they are lightly charred and tender-crisp, rather than waiting for them to soften completely.

Slice against the grain

Rest first: Let the steak sit on a clean cutting board for at least 3 minutes while the vegetables cook. This gives you time to prepare the tortillas and toppings too.

Cut across the fibres: Look for the direction of the visible muscle strands and slice across them as thinly as you can. This helps make skirt steak easier to bite.

Build and serve the fajitas

Warm tortillas: Warm the flour tortillas before filling so they bend around the steak and vegetables without splitting.

Toppings: Serve with the reserved sauce, and add pico de gallo, guacamole, sour cream or Greek yoghurt, and lime wedges as desired. Put the components out together so everyone can fill their own tortillas.

Recipe notes & tips

• Slice the peppers and onion evenly so they cook at a similar rate.
• Set aside the serving marinade before it touches the raw steak.
• Use a very hot, well-preheated pan or grill for better browning.
• Pat the steak dry carefully before seasoning it.
• Warm the tortillas just before serving to keep them flexible.
• Check the steak early because its thickness affects the cooking time.

Variations

• Swap the steak: Use flank, flat iron or rump steak in place of skirt steak.
• Add extra colour: Choose a mix of red, yellow and green bell peppers.
• Turn up the citrus: Serve with additional lime wedges for squeezing at the table.
• Make it creamy: Add sour cream or Greek yoghurt as a topping.
• Add fresh salsa: Spoon pico de gallo over the filled tortillas.

Common mistakes to avoid

• Skipping the marinade rest: Give the steak at least 2 hours in the fridge for the recipe’s intended flavour.
• Using wet steak: Pat it thoroughly dry before seasoning so it can sear properly.
• Starting with a cool pan: Preheat the grill or pan over high heat before adding the beef.
• Overcooking the steak: Check it after a few minutes, as thin skirt steak cooks quickly.
• Slicing with the grain: Cut across the visible fibres for more tender bites.
• Cooking the vegetables until soft: Remove them after 4–6 minutes when they are charred but still tender-crisp.

How to store

Refrigerate leftover steak and vegetables in a sealed container for up to 3 days, separate from the tortillas and toppings where possible. Reheat the filling briefly in a hot pan until warmed through, and warm the tortillas separately. Discard any reserved marinade that has been contaminated by raw meat.

Frequently asked questions