Skirt Steak Fajitas

Sizzling, citrus-kissed, and dripping with outrageously delicious Tex-Mex flavor, these beef skirt steak fajitas are powered by the BEST fajita marinade and chef-approved cooking techniques that guarantee bold, melt-in-your-mouth restaurant-level goodness right at home. Think: perfectly charred, juicy strips of steak tucked into warm tortillas alongside tender-crisp sweet peppers and onions. One bite and you’ll never settle for bland fajitas again!

📝 Ingredients

• 6-8 Cloves Garlic (– peeled & grated or minced)
• 12 ounces Fresh Orange Juice
• 2 ounce EACH: Fresh Lime Juice and Fresh Lemon Juice
• 1/4 Cup Fresh Cilantro (- chopped, plus more for garnish)
• 2 TBS Fajita Seasoning (- plus more for veggies (SEE NOTES))
• as needed Kosher Salt and Ground Black Pepper
• 1 1/2 pounds Skirt Steak ((substitution: flank, flat iron, or rump steak))
• Neutral Oil (- as needed)
• 2 large Bell Peppers (– mixed colors; thinly sliced)
• 1 large Onion (– peeled and thinly sliced)
• 12 whole Flour Tortillas ( – warmed)
• Optional for Topping: Pico de Gallo (Guacamole, Sour Cream or Greek Yogurt, Lime Wedges)

👨‍🍳 Instructions

1. 1Make Steak Fajita Marinade and Marinate Beef: To a gallon-size resealable bag or large bowl, add the garlic, OJ, lime juice, lemon juice, cilantro, and fajita spice. Season with 3/4 teaspoon of salt and a heaping 1/4 teaspoon black pepper. Then whisk well to combine.Remove and reserve 1/4 cup of the marinade to use as sauce for serving sauce. Next, add the steak to the bowl or bag, and press to remove all excess air and seal the bag. From the outside of the bag, use your hands to massage the marinade into the beef, making sure the steak is well seasoned all over. Transfer the bag to the refrigerator and let marinate for at least 2 hours or 12 hours.
2. 2Bring Steak to Room Temperature: 1 hour to 30 minutes before cooking, remove the marinated beef from the refrigerator and place it on the counter. Let the steak come to room temperature.
3. 3Heat Grill or Pan to HOT: Meanwhile, Heat Grill or Skillet: When you are ready to cook the steak, heat the grill, a grill pan, or a large cast iron skillet over high heat (450-degrees Fahrenheit) and oil the grates if applicable.
4. 4Pat Steak Dry and Season Well: Remove the steak from the marinade, discarding the marinade, and use paper towels to pat the steak completely dry. Then, season both sides of the steak generously with kosher salt and pepper.
5. 5Cook Steak Fajitas: Once the grill or pan is hot, add the steak and sear for 3-5 minutes total, flipping steak over half-way through cooking, or until the steak reaches your desired degree of doneness. (Note: The exact cooking time will depend upon the size/thickness of your steak and your desired doneness. I cook mine for 3 minutes total and I like my steak mid-rare.)
6. 6Let Steak Rest: Remove steak from the skillet or grill and transfer to a clean cutting board. Let rest for at least 3 minutes. (Note: While steaks are resting, continue on with the recipe.)
7. 7Meanwhile, Cook Fajita Veggies: Place the peppers and onions into a large bowl. Drizzle with a tablespoon of oil and season with fajita spice, if using. Toss to coat. Reduce the heat to medium high heat and add the veggies to a grill basket or place them directly onto the hot grill pan. Cook, flipping/stirring a couple times, for 4-6 minutes, or until slightly charred all over. Remove the veggies from heat.
8. 8Thinly Slice Skirt Steak Fajitas: Use a sharp knife to thinly slice the marinated and grilled steak against the grain.
9. 9Serve Beef Skirt Steak Fajitas: Divide the fajita steak and veggies among warm tortillas. Garnish with your favorite Mexican toppings and serve with reserved sauce on side. Enjoy immediately!