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


  • 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 or yellow bell pepper, sliced
  • 1 medium
    white onion, sliced
  • 1-2 Tbsp
    liquid smoke (mesquite or hickory is nice)
  • 1 medium
    jalapeno pepper, thin sliced (optional)
  • 1 c
    shredded mexican blend cheese



  1. You can substitute chicken, pork, flat iron or flank steak for the skirt steak,,,,,You can also cook in a heavy skillet (cast iron is great) if you don't have a grill.
  2. Combine oil, lemon juice, vinegar, water and all the spices in a mixing bowl.

    Whisk until mixture is well blended and smooth
  3. Place meat 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
  4. About 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.
  5. When 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. If using skillet, cook about 5-7 minutes per side over medium high heat

    Remove from grill or skillet, 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
  6. Serve with flour tortillas, salsa, queso, guacomale and/or other condiments such as sliced jalapenos and cheese.

    Oh yeah, and plenty of napkins. Enjoy.

Printable Recipe Card


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

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