| Level: | Easy |
| Total: | 3 hr 10 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds outside-cut skirt steak
- 1/2 cup olive oil
- 1/4 cup lime juice
- 1/4 cup soy sauce
- 1 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon ancho chile powder
- 1/2 teaspoon ground cumin
- 2 tablespoons canola oil
- 1 red bell pepper, stemmed and seeded, then sliced 1/2-inch-thick
- 1 poblano chile, stemmed and seeded, then sliced 1/4-inch-thick
- 1/2 yellow onion, sliced 1/4-inch-thick
- Freshly ground black pepper
- 12 warm corn tortillas
- Serving suggestions: guacamole, pico de gallo, sour cream, shredded iceberg lettuce, pickled jalapenos
Instructions
- Cut the skirt steak into 3 equal size pieces and place in a gallon-sized resealable bag.
- Combine the olive oil, lime juice, soy sauce, salt, chile powder and cumin in a bowl. Reserve about 1/4 cup marinade in a squeeze bottle for later use, then pour the rest into the bag with the steaks. Seal the bag and press out all the air, making sure all sides of the steaks are evenly coated. Refrigerate for at least 30 minutes.
- Remove the steaks from the bag and shake off any excess marinade. Place on a wire rack-lined baking sheet and return to the fridge, uncovered, for another 2 hours. (This will make sure the steaks get a beautiful rich color when seared.)
- Heat a 12-inch cast-iron skillet over medium-high heat. Add 1 tablespoon canola oil. Give the steaks a generous sprinkle of salt, then put in the hot skillet. Sear until a crust has developed, 2 to 3 minutes per side. Remove to a cutting board. Without cleaning the skillet, add the remaining tablespoon canola oil, followed by the peppers and onions, and cook until slightly softened, 5 to 6 minutes.
- Meanwhile, slice each steak in half with the grain. Now turn the steaks 90 degrees and slice against the grain into 1/4-inch strips. When the peppers and onions are almost finished cooking, add the steak to the hot skillet for a final sizzle and season with salt and pepper. Squirt the reserved marinade into the hot skillet to create a steamy sizzle. Serve with the tortillas and any toppings you wish.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 828 |
| Total Fat | 58 g |
| Saturated Fat | 13 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 41 g |
| Cholesterol | 111 mg |
| Sodium | 1034 mg |
Reviews
Awesome recipe. My teenage kids said this is their favorite meal. If you can’t find outside skirt steak, you can use Flank Steak.
Way,way,way too salty! Need to cut the soy sauce at least in half. I couldn’t eat it all because this.
Please go watch Cooking Channel’s story or google Sonny Falcon the Father of Fajitas. They were born in Austin, Texas and he has been recognized as the official originator. Once you understand the true origins of this cut of meat prepared in this way, you realize there are no other substitutes such as shrimp or chicken or even other beef cuts. I had the honor of growing up with the “Fajita King”. One of my greatest memories of a Mexican cook out. He and his family made their living off of this cut of meat and preparation. Viva Sonny!
Excellent. I did make a few changes as I started with one recipe and moved on to this one, I had slivered multi-colored peppers and yellow onion, so I used them. I didn’t use poblano, but would try that next time. I used hatch chili powder as I didn’t have ancho. The marinade is good, but there’s so much oil in it that you don’t need any more in your seasoned cast iron pan as it makes it harder to get a good crust. If you need it for the peppers and onions, add it before you cook them. I topped with chopped tomato tossed w/ s & p & a bit of lime juice, avocado chopped and tossed with the same, chopped cilantro and sour cream (Devine!). I used flour tortillas as that’s what we prefer.
We often go to an Ecuadorian restaurant. Their fajitas are incredible. After making these, my husband said that we never need to go back. I reminded him of their pupusas, and he said OK we will go back. But, these beat those at our fav restaurant.
I did make quick pickled red onions to go with these. That did not last long either.
I did make quick pickled red onions to go with these. That did not last long either.
Seriously delicious!! I don’t have fajita servers so we made it a side dip. I don’t recommend doing that. This dish has big flavor.
Yummy
So delicious
This recipe is delicious but doesn’t need the salt in the recipe if you salt before cooking. I’m a huge lover of salt and it was too much for me. I also didn’t have the ancho chili powder so I used chile lime from Trader Joe’s, very tasty overall.
This was amazing!!! I marinated for six hours, and it was so flavorful! My new favorite fajita recipe and i am from Texas!