Skirt Steak: Fajita Style

Ingredients

For the Marinade:

• 1 ½ lbs skirt steak
• ¼ cup olive oil
• Juice of 2 limes
• 2 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• ½ teaspoon black pepper
• ½ teaspoon salt

For the Veggies:

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium red onion, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste

Optional Toppings:

• Warm tortillas
• Sour cream
• Guacamole
• Pico de gallo
• Shredded cheese
• Lime wedges
• Fresh cilantro

1. Marinate the Skirt Steak
   In a bowl or zip-top bag, whisk together olive oil, lime juice, soy sauce, Worcestershire, garlic, cumin, smoked paprika, chili powder, salt, and pepper. Place the skirt steak in the marinade, ensuring it’s fully coated. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor.
2. Prepare the Vegetables
   About 30 minutes before cooking, slice your bell peppers and onions. In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Sauté the vegetables until they begin to soften and char slightly—about 6–8 minutes. Season with salt and pepper. Remove and keep warm.
3. Sear the Skirt Steak
   Remove the steak from the marinade and let it come to room temperature (about 20–30 minutes). Heat a cast iron skillet or grill pan over high heat until very hot.
   Sear the skirt steak for about 3–4 minutes per side, depending on thickness, for medium-rare to medium. You want a dark, smoky char on the outside.
4. Rest and Slice
   Transfer the steak to a cutting board and let it rest for 5–10 minutes. Then, slice it thinly against the grain to maximize tenderness.
5. Assemble Fajitas
   Serve sizzling steak slices on a platter with sautéed vegetables. Let guests build their own fajitas with warm tortillas and toppings of choice.

• Skirt steak cooks fast—don’t walk away from the skillet or grill!
• Always slice against the grain for tender bites.
• Want a spicier version? Add a chopped jalapeño or a dash of hot sauce to the marinade or veggies.
• If you don’t have a cast iron pan, a grill works beautifully too.