When Taco Tuesday rolls around, nothing satisfies like the sizzling aroma of beef fajitas straight off the grill. Picture this: tender skirt steak, juicy and charred just right, tossed with colorful peppers and onions, all wrapped up in warm tortillas. If you’re looking to spice up your Taco Tuesday with bold flavors and a little Tex-Mex flair, these Grilled Skirt Steak Fajitas are the answer.
Why Skirt Steak?
Skirt steak is the ideal cut for fajitas. It’s known for its rich, beefy flavor and satisfying texture. When marinated and grilled properly, it becomes melt-in-your-mouth tender, perfect for slicing and loading up your tortillas.
The Secret to Flavor: Marination
A good marinade is the secret to unforgettable fajitas. Lime juice, garlic, cumin, and a hint of chili powder infuse the steak with tangy, smoky, and zesty notes that balance the richness of the beef. The acid from the lime juice not only adds flavor but also tenderizes the meat.
Grilled Skirt Steak Fajitas Recipe
Ingredients:
For the Marinade:
- 1.5 lbs skirt steak
- 1/4 cup lime juice (about 2-3 limes)
- 1/4 cup orange juice
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon paprika
- Salt and pepper to taste
For the Fajitas:
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 8-10 small flour or corn tortillas
- Fresh cilantro, chopped (optional)
- Lime wedges (for serving)
- Hot sauce or salsa (optional)
Instructions:
- Marinate the Steak: In a large resealable bag, combine the lime juice, orange juice, garlic, olive oil, cumin, chili powder, paprika, salt, and pepper. Add the skirt steak, making sure it’s fully coated. Seal the bag and refrigerate for at least 2 hours, or up to overnight for the best flavor.
- Prep the Grill: Preheat your grill to medium-high heat. While the grill heats up, remove the steak from the marinade and let it sit at room temperature for about 15 minutes.
- Grill the Veggies: Toss the sliced onions and peppers with a little olive oil, salt, and pepper. Place them in a grill basket or directly on the grill. Cook until tender and slightly charred, about 8-10 minutes, stirring occasionally.
- Grill the Skirt Steak: Place the steak directly on the grill grates. Grill for 3-4 minutes per side for medium-rare, or longer if you prefer it more done. The key is to get a nice sear on the outside while keeping it juicy inside. Once done, remove the steak from the grill and let it rest for 5 minutes before slicing it thinly against the grain.
- Assemble Your Fajitas: Warm the tortillas on the grill for about 20-30 seconds per side. Load each tortilla with slices of grilled skirt steak, a generous pile of peppers and onions, and top with fresh cilantro and a squeeze of lime juice. Add some hot sauce or salsa if you’re feeling spicy.
- Serve and Enjoy: Serve these fajitas hot, with extra lime wedges on the side. Pair with a cold beverage, and let the Taco Tuesday fiesta begin!
Pro Tip: For a true street taco experience, wrap your fajitas in two tortillas for that double-layered goodness. This not only holds everything together but also lets you savor every last drop of that tasty steak juice.
This Grilled Skirt Steak Fajitas recipe brings the heat and the flavor that’ll make your Taco Tuesday unforgettable. Gather your friends, fire up the grill, and let the fiesta start with these irresistible fajitas!
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