Main Dishesbonappetit5.0
Steak Fajitas
Our best steak fajitas recipe features thin strips of skirt steak, marinated in citrus and grilled over mesquite, stuffed into warm flour tortillas.
👥 4 Servings👤 Patty Arredondo📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●blender
- ●knife
- ●bowl
- ●baking sheet
- ●skillet
📝 Preparation Steps
1
Steak
2
Heat ½ cup vegetable oil in a small saucepan until warm. Remove from heat and stir in ⅓ cup red chile powder, 4 tsp. freshly ground pepper, and 2 tsp. ground cumin. Let sit ⏱️ 30 minutes to infuse.
. freshly ground pepper4 tsp. ground cumin2 tsp
3
Pour oil mixture into blender; add 6 large garlic cloves, zest of 3 limes, ⅓ cup fresh lime juice, 3 Tbsp. fresh orange juice, 1⅓ cups soy sauce, ⅔ cup Worcestershire sauce, 2 Tbsp. light or dark brown sugar, ½ tsp. celery salt, and 2 cups water and blend until smooth.
large garlic cloves6arlic cloves, finely grated2 gZest of 3 limes. fresh orange juice3 Tbsp⅓ cups soy sauce1. light or dark brown sugar2 Tbsp
4
Cut 2½ lb. trimmed skirt steak crosswise into 4" pieces, then prick all over on both sides with a paring knife (this helps the marinade permeate all the way into meat more easily). Place steak into a large airtight container or resealable plastic bag and scrape in marinade. Cover or close and chill 4–⏱️ 6 hours. (Don’t marinate longer, or the acid will begin to cook the meat, resulting in a mealy texture when finished.) Do ahead: Marinade can be made 3 days ahead. Cover and refrigerate.
½ lb. trimmed skirt steak2
5
Vegetables and assembly
6
Mix 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 Tbsp. red chile powder, and 1 tsp. granulated sugar in a large heatproof bowl to combine.
. Diamond Crystal or 1¾ tsp. Morton kosher salt1 Tbsp. red chile powder (preferably sun-dried Hatch)1 Tbsp. granulated sugar1 tsp
7
Remove steak from marinade and pat dry with paper towels; discard marinade. Place steak on a baking sheet; sprinkle all over with almost all of salt mixture. Chill at least ⏱️ 15 minutes and up to ⏱️ 45 minutes (making sure the steak is cold when it hits the grill helps prevent overcooking).
8
Prepare a grill for high heat; oil grate. Melt 6 Tbsp. unsalted butter in small saucepan over medium heat. Remove from heat and stir in zest of 2 limes and 2 garlic cloves, finely grated.
. unsalted butter6 TbspZest of 2 limeslarge garlic cloves6arlic cloves, finely grated2 g
9
Add 2 large onions, sliced into ½"-thick rings, 2 large red bell peppers, ribs and seeds removed, sliced into ½"-thick rings, and remaining 4½ tsp. vegetable oil to remaining salt mixture in bowl and toss to coat. Transfer onions and bell peppers to grate and grill, turning halfway through, until lightly charred, 2–⏱️ 4 minutes. Return to bowl and drizzle about 2 Tbsp. lime-garlic butter over; toss to coat. Cover and keep warm until ready to use.
large onions, sliced into ½"-thick rings2large red bell peppers, ribs and seeds removed, sliced into ½"-thick rings2½ tsp. vegetable oil, plus more for grill4
10
Grill steak, turning every minute or so, until evenly charred on both sides and an instant-read thermometer inserted into the thickest part registers about 128° for medium-rare, about ⏱️ 5 minutes total. Transfer steak to a clean baking sheet and brush both sides with some lime-garlic butter. Tent with foil and let rest about ⏱️ 5 minutes.
11
Heat a dry large cast-iron skillet over high until very hot. Slice steak against the grain ½" thick. Transfer vegetables to skillet and top with steak. Drizzle remaining lime-garlic butter around edges (it will sizzle and steam). Serve with warm tortillas, salsa, guacamole, sour cream, shredded iceberg lettuce, and lime wedges for building fajitas.
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