Beef Fajitas
Tender, juicy Beef Fajitas made with a flavorful homemade marinade and grilled to perfection. A simple, from-scratch Tex-Mex dinner that’s full of bold flavor!
Ingredients
- 1 ½ pounds skirt steak cut into 2 to 3 equal pieces
- ¼ cup fresh lime juice
- 3 tablespoons orange juice
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 3 cloves garlic crushed
- ¼ cup olive oil for marinade
- 1 ½ teaspoons cumin
- ½ teaspoon coriander
- ½ teaspoon chipotle powder or cayenne pepper
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 2 ½ teaspoons salt
- 1 teaspoon pepper
- 2 large bell peppers sliced
- 1-2 large yellow or white onions sliced
- flour tortillas as needed
- additional toppings see notes
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- In a small bowl, whisk together the lime juice, orange juice, soy sauce, brown sugar, crushed garlic, ¼ cup of olive oil, cumin, coriander, chipotle powder, onion powder and paprika. Pour into a large freezer bag with the skirt steak. Make sure each piece is fully coated in the marinade.
- Lay flat in the refrigerator and turn bag every 1-2 hours to evenly distribute the marinade. Refrigerate for at least 2 hours or up to 6 hours.
- Remove the steak from the marinade and pat dry. Mix together 2 teaspoons of salt and 1 teaspoon of pepper. Season each piece with the salt and pepper mixture. Grill over high heat for 2–4 minutes per side for medium-rare. Alternatively, cook in a hot skillet with 2 tablespoons of oil. (Medium rare is the best cook for this cut of meat. The longer it cooks, the tougher it will be to chew.)
- Remove the steak from heat and wrap in foil. Let rest (at least 15 minutes) while you cook the peppers and onions.
- Heat a large skillet over high heat and drizzle in a little oil. Add the sliced bell peppers and onions, season with ½ teaspoon of salt and ½ teaspoon of pepper, and cook until they’re tender and caramelized, stirring occasionally.
- Slice the steak thinly against the grain. Serve hot with the peppers and onions in warm tortillas and additional toppings. Enjoy!
Notes
- Cut the steak into 2-3 pieces for easier slicing later.
- Don’t skip resting the steak—it keeps the juices in!
- To get the most tender bites, slice your skirt steak against the grain. Just look for the lines running through the meat (those are the muscle fibers) and cut across them, not along them. This breaks up the fibers and makes the steak way easier to chew!
- Serve with guacamole, sour cream and pico de gallo!
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