Make these tender, juicy easy skirt steak fajitas that rival your favorite Mexican restaurant. They cook quickly in a cast iron skillet for a beautiful char and are served with sizzling onions, bell peppers, and warm tortillas.
Easy Skirt Steak Fajitas
These skirt steak fajitas are juicy, flavorful, and made from scratch with a simple homemade seasoning and marinade. They come together quickly, making them a perfect weeknight dinner that the whole family will love.
They sear beautifully in a cast iron skillet or can be finished on the grill for summer cookouts.
What’s the Secret to Amazing, Flavorful Steak Fajitas?
Three keys make fajitas truly outstanding:
1. The marinade. Lime juice gives fajitas their signature tang. Marinate the steak at least 2 hours or preferably overnight. If you’re short on time, even 30 minutes will boost the flavor.
2. Cooking and slicing. Sear the steak whole on a very hot surface, then let it rest and slice it thinly against the grain. Cutting against the grain shortens the muscle fibers and yields tender, melt-in-your-mouth bites.
3. The finishing touch. A fresh squeeze of lime over the cooked steak brightens the entire dish. Add it right in the skillet and toss, or let guests add lime wedges at the table.
What Kind of Steak Should You Use?
Skirt and flank steak are the most common choices. This recipe uses skirt steak, the classic for fajitas. Skirt steak is thin, well-marbled, and full of beefy flavor. It chars nicely when cooked hot and stays juicy thanks to its fat content. Flank steak works too but is leaner and benefits from slightly shorter cook times for a tender result.
Whichever cut you choose, always slice thinly against the grain for the best texture.
What to Serve with Steak Fajitas
The peppers and onions in this recipe provide a built-in veggie serving. Pair with warm flour or corn tortillas and your favorite toppings—sour cream, cheese, guacamole or sliced avocado, pico de gallo, fresh jalapeños, and extra lime wedges all work well.
For a low-carb option, serve the steak and veggies in lettuce leaves or over a bed of greens. If you want more substance, cilantro-lime rice is a great complement.
Don’t forget fresh cilantro for garnish—its bright flavor ties everything together.
How Should You Cook the Steak?
Medium-rare to medium is recommended. Sear the steak 3–4 minutes per side on a hot skillet for a nice crust. Cooking time can be adjusted to your preferred doneness—shorter for rare, longer for well-done. After cooking, let the steak rest about 10 minutes before slicing thinly against the grain.
More Recipes You’ll Love
- Easy Chicken Fajitas – a lighter alternative with the same great flavors.
- Grilled Cilantro Lime Chicken – perfect for Tex-Mex grilling.
- Skillet Southwest Smothered Chicken – a comforting, flavorful dish.
- Restaurant-Style Salsa – fresh salsa pairs perfectly with fajitas.
- Homemade Tortilla Chips – crisp and simple to make at home.
Easy Skirt Steak Fajitas Video
Easy Skirt Steak Fajitas
Ingredients
- 1.5 pounds skirt steak
- 1 batch homemade fajita seasoning
- 2 tablespoons lime juice
- 2 tablespoons olive oil (divided)
- 1 tablespoon Worcestershire sauce
- 1 large red or yellow bell pepper, sliced
- 1 large onion, sliced
- Additional lime wedges for serving
- Fresh chopped cilantro for garnish
Instructions
- Combine the fajita seasoning, lime juice, 1 tablespoon olive oil, and Worcestershire in a large zip-top bag. Reserve 1 tablespoon of this mixture in a small jar or bag and set it aside. Add the skirt steak to the bag, seal, and shake to coat. Marinate in the refrigerator for at least 30 minutes or up to 24 hours.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced bell pepper, sliced onion, and the reserved marinade. Sauté 2–4 minutes until the vegetables are tender but still have some bite. Remove the vegetables to a bowl and set aside.
- Increase the heat to medium-high. Add the marinated skirt steak to the hot skillet and cook 3–4 minutes per side, until it reaches your desired doneness.
- Remove the steak from the skillet and let it rest for about 10 minutes before slicing thinly against the grain.
- Return the sliced steak and cooked vegetables to the skillet, squeeze fresh lime over everything, toss to combine, and serve with warm flour or corn tortillas and your favorite toppings.
Notes
- Homemade fajita seasoning is recommended for the best flavor. Use the full batch for the marinade.
- Poking the skirt steak with a fork before marinating helps the flavors penetrate the meat.
- Always finish fajitas with a squeeze of fresh lime—it’s essential.
- Grilling option: Place the veggies, olive oil, and reserved marinade in a foil packet and grill alongside the marinated steak. Cook as directed and serve the same way.
- Storage: Refrigerate leftovers in a covered container for up to 5 days.
Nutrition
UPDATE INFO: Originally published May 2019. Updated and republished May 2020.