Make these tender juicy easy skirt steak fajitas that are even better than your favorite Mexican restaurant. Cooked quickly in cast iron to give it a beautiful char and served with sizzling onions and bell peppers and fresh tortillas.
Combine fajita seasoning, lime juice, 1 tablespoon olive oil, and worcestershire in a large plastic zip bag. Reserve 1 tablespoon of this mixture in a small jar or baggy, and set aside. Add steak to large baggy, and zip closed. Shake to coat. Marinate in the refrigerator for at least 30 minutes or up to 24 hours.
Add 1 tablespoon olive oil to a large hot skillet over medium heat. Add bell pepper, onion, and reserved marinade. Cook about 2-4 minutes, until tender but not mushy.
Remove veggies to a separate bowl. Set aside.
Raise heat to medium-high.
Place steak in the skillet. Cook for 3-4 minutes on each side.
Remove from heat. Let steak rest for 10 minutes before slicing thinly.
To serve, add veggies and steak back to skillet. Serve with flour or corn tortillas, and your favorite toppings, such as sour cream, cheese, guacamole, pico de gallo, fresh jalapenos, and hot sauce.
Homemade Fajita Seasoning is highly recommended for this recipe! Although you can substitute a seasoning packet, it's like 1000 times better if you make your own, and SO EASY too. Here's my favorite homemade fajita seasoning recipe. Use the whole batch for the marinade in this recipe!
I like to add a little extra flavor to the veggies while I cook them, so in the recipe I recommend reserving a tablespoon of the marinade to use to cook the peppers and onions. Alternately, you could choose to use an extra tablespoon of fajita seasoning instead, or just skip it if you like your veggies simple.
Prick your skirt steak with a fork multiple times before marinating. This will allow the marinade to really soak into the meat and give it so much extra tangy flavor.
The real trick to getting tender steak fajitas is cooking the steak whole, and then cutting it properly. Always cut against the grain! I have had to cut my large steak in half so that I could cut it this way, but it's absolutely necessary. Watch the video if you want to see how this looks!
How should you cook your steak? Medium-rare is recommended. The 3-4 minutes on each side, as in the recipe, is probably closer to the medium than rare. I, personally, love my steak as rare as can be, but still cooked (also seen in the video). But of course, you're the cook! So cook to your personal preferences. Increase the cook time for a more well-done steak, or decrease it for rare.
The perfect finishing touch on all fajitas is a final squirt of fresh lime juice. You can do this yourself, right in the skillet, and then give everything a little toss. Or you can serve your fajitas or toppings bar with lime wedges to let everyone add as much lime as they want.
To grill these steak fajitas: Follow the marinade instructions in step 1. When ready to cook, add veggies, olive oil, and reserved marinade to a large piece of foil. Wrap it up like a packet. Then place both the veggie packet and marinated steak on a hot grill over medium heat. Follow the same cooking and serving instructions as in step 5-7 of the recipe.
Nutrition facts are for one-quarter (1/4) of the fajitas, which is about 4 ounces cooked steak and a quarter of the veggies. Does NOT include tortillas or toppings.