Spicy Skirt Steak Fajitas

Firing up your outdoor grill in Boston this week is not completely out of the question, as the temperature has been in the mid 60’s! These super tasty steak fajitas were grilled in my trusty stove-top grill pan. Both skirt and flank steak benefit from a few hours of marinating as they’re typically tougher cuts of meat.

The secrets to juicy tender steak is letting the meat come to room temperature for about 30 minutes or so before cooking, and using a meat thermometer to cook it to your desired temperature. Let the meat rest for about 8 to10 minutes before slicing. The last tip is one I use whenever I cook meat on the stove top. Instead of adding more oil to a hot pan, I add a pinch of kosher salt. This helps you achieve the defined grill marks which in turn adds a great grilled flavor.

Steak Fajitas

  • 1 1/2-2 pound skirt steak (or flank steak)
  • 3 tablespoons neutral oil  (I like grapeseed oil)
  • 2 tablespoon Worestershire sauce (or soy sauce)
  • Zest of 1 lime
  • 1/3 cup fresh squeezed lime juice (about 3 limes)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste


  • 1 large red bell pepper, stemmed, seeded and cut into 1/2 inch strips
  • 1 large orange or yellow bell pepper, stemmed, seeded and cut into 1/2 inch strips
  • 1 large onion, cut into 1/2 inch slices
  • 2 tablespoon neutral oil (I like grapeseed oil)
  • 1 teaspoon sherry vinegar
  • Kosher salt and freshly ground black pepper, to taste
  • For serving: large romaine lettuce leaves, corn or flour tortillas, cilantro, salsa, guacamole or sliced avocado, sour cream, shredded cheese

Place the steak in a large ziplock bag or a shallow pan. In a medium bowl combine the oil, Worcestershire or soy sauce, zest and juice of the lime, chili powder, cumin, salt and pepper. Whisk to combine the ingredients and pour the marinade over the steak, turning to coat it completely. Seal the bag or cover the shallow pan, place in the refrigerator and marinate the steak for a couple of hours or up to 12 hours. Remove the steak from the refrigerator 30 minutes prior to cooking, so it can come to room temperature.

Pre-heat the oven to 400 degrees. Toss the peppers and onion with the olive oil, vinegar, salt and pepper. Place the vegetables on a sheet tray in a single layer. Roast the vegetables for about 20 minutes or until softened and turning brown on the edges. Remove from the oven and set aside.

Heat an oven-safe grill pan or skillet to medium-high on the stove top. Remove the meat from the marinade. Put a pinch of salt in the skillet. Place the steak in the hot skillet. Cook the steak about 2 to 3 minutes on each side. Wrap the tortillas in aluminum foil and heat them for a few minutes in the oven while the steak is cooking. Transfer the pan to the oven to finish cooking the steak to your desired temperature. For a steak cooked medium rare, a meat thermometer should register about 130 degrees and 140 degrees for medium. Let the steak sit at room temperature to rest for about 5 to 8 minutes. Slice the steak against the grain in wide strips. Serve the steak with the roasted vegetables, the warmed tortillas or large lettuce leaves and your choice of toppings. Serves 4.


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