These delicious skirt steak fajitas are seasoned perfectly, packed with tremendous flavor, and loaded with all the colorful bell pepper we love. Easy to make, and a delicious dinner recipe that is filling and a family favorite.
I make fajitas so often, I’m seriously considering moving Taco Tuesday to Fajita Friday. There’s nothing better than a soft tortilla wrapped around tons of meat, crisp-tender vegetables, and just the right blend of spices. It’s a feast that everyone in my family loves. Another big bonus is how easy the recipe is. It’s perfect for both weekend and weekday meals, so you’ll never feel trapped in the kitchen.
Skirt Steak Fajitas
These delicious skirt steak fajitas are filled with tender, juicy marinated skirt steak, a rainbow of bell peppers, and onions. Every bite is loaded with perfectly seasoned meat and veggies and overflowing with delicious Mexican flavors. This is absolutely the kind of recipe that you try once and then find that it somehow gets made far more often than you would have thought.
First, we take skirt steak and marinate it for a few hours with citrus and spices to get it nice and tender, and then we cook it to perfection. Then, we take peppers and onions and cook them until they’re just tender. Finally, we wrap it all up in a flour tortilla and enjoy all the delicious flavors. It’s the perfect meal!
Frequently Asked Questions
If you have questions about these skirt steak fajitas then read on. The following FAQ answers all the common questions about steak fajitas.
What is the best steak for fajitas?
Rump, skirt, and flank steak are all great in fajitas, but the absolute best of the best is skirt steak. Of all three options, skirt steak tends to be the most tender and flavorful, although that’s not to say that rump and flank steak aren’t also tasty.
How do you tenderize fajita meat?
Marinating the flank steak is an essential part of the process. It adds more flavor and makes it more tender thanks to the citric acid from the citrus.
Are steak fajitas keto friendly?
If you take away the tortilla, they absolutely are! The skirt steak is full of protein, and the onions and peppers are all low in carbs. In lieu of a tortilla, try covering your steak fajitas in sour cream, queso, or guacamole. Maybe even all three!
Are skirt steak and flank steak the same?
No. Although they are cooked in much the same way, they’re two completely different cuts of meat. Skirt steak is thin and located in the diaphragm area of the cow. Flank steak, on the other hand, is located directly under the cow’s loin.
What toppings do you put on fajitas?
There are all kinds of great toppings that go amazingly well on your fajitas. Some favorites include:
- Salsa verde
- Sour cream
- Taco sauce
Skirt Steak Fajitas Variations
One of the great things about any fajita is how easy it is to play with the recipe. Using this one recipe, you can make a variety of different fajitas just by changing up the ingredients.
You can use almost any meat you like with fajitas. Just cook it up nice and tender. Great options include:
- Flank steak
- Skirt steak
- Rump steak
- Pork – pulled or sliced into strips
- Chicken – pulled or sliced into strips
I use traditional flour tortillas, but you can also use any variety of tortillas that you like. You can find all kinds of tortillas out there, from whole wheat or corn tortillas to tortillas made with spinach and more.
How to Slice Skirt Steak for Fajitas
As with most cuts of steak, the best way to slice skirt steak for fajitas is against the grain. Slicing the meat against the grain makes it more tender and easier to chew.
What to Serve with Steak Fajitas
There are tons of delicious sides that go very well with steak fajitas. Add any or all of these to your main course to make a spread as small or as large as you’d like.
- Mexican rice
- Black beans and rice
- Spanish rice
- Mexican quinoa
- Mexican street corn
- Corn salad
- Refried beans
How to Store and Reheat Steak Fajitas
You can store the fajita filling in the refrigerator in an air-tight container for 3 to 4 days. For longer storage, you can freeze the filling for up to 9 months. Simply place the chilled fajita filling in an air-tight, freezer-safe container or heavy-duty freezer bag.
To defrost the fajitas, leave them in the refrigerator overnight. To reheat the fajita filling, place it in a nonstick pan over medium heat and toss the mixture periodically until it’s heated through.
Ingredients for Skirt Steak Fajitas
You’ll only need a few simple ingredients for marinade, beef, and vegetables. You’ll find them all easily at your local grocery store.
For the Marinade
- Chili powder
- Garlic salt
- Black pepper
- Red pepper flakes
- Orange juice
- Lime juice
For the Fajitas
- Skirt steak
- Red bell pepper, sliced into strips
- Green bell pepper, sliced into strips
- O1 orange bell pepper, sliced into strips
- Yellow bell pepper, sliced into strips
- Large onion, sliced into strips
- Olive oil, divided
- Flour tortillas
How to Make Skirt Steak Fajitas
It only takes a few simple steps to make these delicious fajitas. It’s a super easy recipe that anyone can make.
Step 1: Make the Marinade
Add all the seasonings to a large, resealable plastic bag and shake to combine. Then, pour in the orange juice and lime juice and shake again to combine.
Step 2: Marinate the Steak
Place the skirt steak into the baggie with the marinade. Shake to fully coat the steak and place in the refrigerator for at least 4 hours. Turn the bag over a couple of times during the process to ensure that all sides of the steak are coated and marinaded.
Step 3: Cook the Vegetables
Add oil to a cast iron skillet and heat over medium-high heat. Add the vegetables and cook until tender but still crisp. Remove them from the pan and set them aside.
Step 4: Cook the Steak
Add more oil to the pan and heat over medium-high heat. Then, remove the steak from the baggie and place it in the skillet. Discard the marinade. Cook the steak for 4 to 6 minutes per side.
Step 5: Cut the Steak and Combine
Place the skirt steak on a cutting board and cut it into strips against the grain. Then, place it back into the pan along with the vegetables and stir to combine and heat through. Serve on flour tortillas and enjoy!
Try These Delicious Skirt Steak Fajitas Today
These delicious skirt steak fajitas are overflowing with tender beef and perfectly cooked vegetables. Wrapped in a soft flour tortilla, they make one of the best additions to Taco Tuesday that you’ll ever make. Give these a try, and I know you’ll find yourself making them again and again.
More Delicious Beef Recipes
Chicken Taquitos – These chicken taquitos are made with deliciously seasoned shredded chicken and fried in a flour tortilla until golden brown and crispy.
Easy Beef and Bean Enchiladas – These enchiladas are quick and easy and perfect for a week night dinner for the family.
Easy Baked Chicken Tacos – These tacos are loaded with seasoned chicken, melted cheese, and baked in the oven until lightly crispy.
7 Layer Bean Dip – This dip is the perfect appetizer to bring to any party or gathering.
For the Fajitas
- 2 pounds skirt steak
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 orange bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 large onion, sliced into strips
- 4 tablespoons olive oil, divided
- Flour tortillas
For the Marinade
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- ¼ cup orange juice
- ⅓ cup lime juice
- Add all seasonings to a large, sealable bag and shake to combine.
- Pour in orange juice and lime juice and shake gently to combine.
- Place skirt steak into baggie, shake, and place in fridge for 4+ hours. Turn bag over a couple times while marinating.
- Add 2 tablespoons of oil to a cast iron skillet and heat over medium high heat.
- Add vegetables and cook until tender, but still crisp. Remove from pan. Set aside.
- Add remaining oil to pan and heat over medium high heat.
- Remove steak from baggie and place in cast iron skillet. Discard marinade.
- Cook the meat on medium high for 4-6 minutes per side.
- Remove from skillet and place on a cutting board. Cut steak into thin strips, against the grain.
- Place onions, peppers, and steak back into the pan, stir to combine then serve on flour tortillas.
Here are a few pics that are the perfect size for pinning to Pinterest.