sallye bates


Skirt steak is one of the least tender cuts of beef. Fajitas take that intrinsically tough meat and make it a tender succulent meal through judicious use of spices and cooking in true Tex-Mex tradition.

Of course, you can also use this same recipe with chicken thighs or breasts as the meat.

★★★★★ 2 votes
8 Hr
20 Min
Stove Top


2 lb
beef skirt steak
1/2 c
olive oil
3 Tbsp
lime or lemon juice
1 Tbsp
wine vinegar
1 tsp
garlic powder
1/2 tsp
thyme (whole if available)
1 tsp
chili powder
1 tsp
2 Tbsp
minced dried onion
1 tsp
1/2 c
1 medium
green bell pepper, sliced
1 medium
red bell pepper, sliced
1 medium
white onion, sliced


1Combine oil, lemon juice, vinegar, water and all the spices in a mixing bowl.

Whisk until mixture is well blended and smooth
2Place skirt steak in a ziplock bag

Pour spice mixture over the meat in the bag and zip the bag up tightly.

Place in refrigerator for 6-8 hours, turning every few hours so all parts of meat are marinated
3About one hour before you are ready to cook, cut up the peppers and onions.

Peel and quarter the onions, then cut into thin wedges.

Cut peppers in half, remove core, membranes and seeds then cut into thin wedges.

Place the onions and peppers in the ziplock bag with the meat and marinade.
4When ready to cook, remove from fridge and allow to set about 15 minutes before cooking

Place meat on grill and cook over hot coals about 10 minutes turning once.

Remove from grill and cover with foil and allow to rest for about 10 minutes.

While cooked meat is resting, grill the peppers and onions about 5-10 minutes, checking often to keep them from burning

Remove from grill to serving dish
5Serve with flour tortillas, salsa, guacomale and/or other condiments.

Oh yeah, and plenty of napkins. Enjoy.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Southwestern
Other Tag: For Kids