Skirt steak fajitas are one of my favorite things to make. I lived in San Antonio when I was younger and got spoiled with good Tex Mex at a young age.
While many people will make their fajitas with flank steak, Texans know that a fajita is only a fajita when made with skirt steak. In fact, the word “fajita” is a derivation of the Spanish word “faja” which translates to “belt” or “girdle” in English.
A skirt steak comes from the lower central area of the cow, specifically from the plate to rib area. This inexpensive cut of meat is great paired with this citrus- chili marinade that tenderizes while adding flavor and zest!
As a girl who spends copious amounts of time at the grocery store, I’m ecstatic to have found a place where I can order prime cuts of meat online. Genuine Choice has a home delivery program that delivers prime cuts of meat right to your door!
These skirt steaks are my first order from them and I’m in love. If you are truly picky about your meat and want only the best, these guys are for you as their quality is unrivaled to any meat I’ve had anywhere else, even at the best Steak houses.
Enjoy these fajitas with your favorite toppings and a large margarita (try out my Perfect Skinny Margarita recipe!) to feel like a true Texan, even if you live elsewhere.
Take a look at the guide below to help you determine what temperature your steak should reach! If you are wondering about what internal temperatures other proteins should meet, check out my BBQ Calculator! To determine what temperature your meat is at, I recommend using an internal read thermometer, such as Thermapen.
- 1.5–2 lbs skirt steak
- 1 onion, sliced in thin strips
- 2 large bell peppers, red/green/yellow or orange- sliced in strips
- 8 tortillas
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon ground chipotle pepper
- 1 tablespoon fresh cilantro
- t tablespoon lime zest
- 2 cloves garlic
Toppings (this can vary depending on what you like!)
- 1 avocado (optional), sliced in half- sprinkled with lime juice and sea salt
- 1 package queso fresco (white Mexican cheese), crumbled
- 2 limes, sliced
- sea salt (to taste)
- pepper (to taste)
- 1 tomato
- 1/2 cup sour cream
- 1 cup chopped cilantro
- 1 jalapeno
Sautee your peppers in a skillet while the skirt steak grills on direct heat.
Combine all marinade ingredients in an immersion blender or food processor.
Marinate your skirt steak for at least 1 hour and up to 5 hours.
Preheat your grill for medium direct heat, about 350-400 degrees. Using a cast iron skillet, put the skillet on the grill and add the olive oil. Once the oil gets hot, add the onion and peppers to saute on the grill.
Grill the skirt steak on direct heat for 4 minutes per side, or until they begin to lightly develop char marks. Be careful not to overcook as this is a thin cut of meat and keep in mind that the meat will continue to cook after it’s taken off the grill.
Tent the meat in foil for 5 minutes after it is taken off the grill. Once the onions are translucent, the veggies are ready to be taken off the grill.
* Affiliate links have been used in this post. If you purchase anything on the links the site may make a small commission to help keep delivering great content to you!*
If you enjoyed this recipe, check out these similar posts!