Sizzling steak fajitas are a classic staple for any Tex-Mex restaurant. You can make your own at home using marinated skirt steak grilled and served over a sizzling bed of onions, peppers and mushrooms. Roll these up in warm tortillas and top them with guacamole, pico de gallo and sour cream.Ready in4 h and 25 m4 h(prepare time)25 m(cook time)6Servings498Calories Per ServingRelated RecipesEasy Grilling Recipes for Steak, Chicken, Pizza and MoreGet Grilling Season Started With These 20 Best Steak RecipesHow to Grill Chicken, Steak, Shrimp and More: Our Best Recipes
Ingredients
For the steak rub:
- 2 pounds skirt steak
- 2 teaspoons ground cumin
- 1 teaspoon ancho chile powder
- 2 teaspoons salt
- 1 teaspoon fresh ground pepper
For the marinade:
- 2 teaspoons lemon zest
- 1/4 cup fresh lemon juice
- Extra-virgin olive oil
- 1 tablespoon Worcestershire sauce
- 2 large garlic cloves, minced
For the veggies:
- 1 large red or yellow onion, halved and sliced
- 2 orange, red or yellow bell peppers, seeded and sliced about 1/4 inch thick
- 1 green bell pepper, seeded and sliced 1/4 inch thick
- 1 jalapeño or 2 serrano chiles, minced
- 2 large garlic cloves, minced
- 1/4 cup chopped cilantro
- 4 large flour tortillas
Directions
For the steak rub:
Pat down skirt steak with paper towels.
In a small bowl, create a rub by combining cumin, chili powder, salt and pepper.
Apply rub with your hands all over both sides of the skirt steak.
Put seasoned steak in large zip-close bag.
For the marinade:
In a small bowl, create a marinade by whisking together lemon juice and zest, 1/4 cup olive oil, Worcestershire sauce and half the garlic.
Reserve 2 tablespoons of the marinade and pour the rest into the zip-close bag with the steak.
Seal and move steak around in bag to coat thoroughly.
Place the bag with steak on a sheet pan, making sure the bag is flat on its side, and refrigerate for at least 4 hours and up to 24 hours.
For the veggies:
Heat 2 tablespoons olive oil in a large, heavy cast-iron skillet over medium-high heat.
Add onions and cook, stirring, until they soften, about 4 to 5 minutes.
Stir in bell peppers and cook, stirring, until peppers begin to soften, about 7 minutes.
Add in the minced chili peppers and stir for 2 minutes.
Finally, add the garlic and cook 1-2 more minutes.
Once the veggies seem browned, turn off heat and add the cilantro.
While veggies are cooking, heat grill to medium-high.
Pat down steaks and cook 2-3 minutes per side depending on the steak’s thickness.
Once done, let steaks rest 5 minutes before cutting into strips against the grain.
Serve steak slices atop cooked veggies with warmed flour tortillas.
Serve with pico de gallo, sour cream and guacamole and a side of black beans.
