Ingredients:
- 1/4 cup (60ml) vegetable oil
- 1/4 cup (60ml) lime juice, freshly squeezed
- 2 tablespoons (30ml) soy sauce
- 2 tablespoons (30ml) Worcestershire sauce
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1.5 lbs (680g) skirt steak, trimmed
- 1 large yellow onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tablespoon (15ml) vegetable oil
- 1/4 cup (60ml) beef broth or water (optional)
- 12 flour tortillas, warmed
- Your favourite fajita toppings: salsa, guacamole, sour cream, shredded cheese, chopped cilantro, lime wedges, pickled jalapeños, etc.
Instructions:
- Whisk together all marinade ingredients in a bowl.
- Place the skirt steak in a resealable bag or container. Pour the marinade over the steak, ensuring it's evenly coated. Marinate in the refrigerator for at least 2 hours, or up to overnight, turning occasionally.
- Slice the onion and bell peppers into strips.
- Heat a large cast iron skillet or heavy-bottomed pan over high heat until smoking hot. Remove the steak from the marinade (discard the marinade) and sear for 2-3 minutes per side, or until nicely browned and cooked to your desired doneness.
- Transfer the steak to a cutting board and let it rest for 5-10 minutes.
- While the steak rests, add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the sliced onions and bell peppers and sauté over medium-high heat until tender-crisp, about 5-7 minutes. If the pan becomes too dry, add a splash of beef broth or water to deglaze.
- Slice the skirt steak against the grain into thin strips.
- Add the sliced steak to the skillet with the sautéed vegetables. Toss to combine and heat through for about a minute.
- Serve the steak and vegetables immediately with warm tortillas and your favourite toppings. This skirt steak fajitas recipe is perfect for family dinners.