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Beef Fajitas. Marinated skirt steak, onions and peppers. Served on flour tortillas with toppings.
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3 from 1 vote

Cow’s Skirts (Recipe: Beef Fajitas)


  • Beef Fajitas
  • yield: 8 servings
  • Skirt steak is unique in that it must be either marinated and then seared quickly to medium rare or you need to braise it and cook the daylights out of it. I have never braised this particular cut of meat. I reserve braising for big cheap cuts of meats that I can cook for the better part of the day and not worry about the texture becoming mushy.
  • The whole skirt steak is a rather long strip which will need to be cut to fit into a skillet. Cutting it in large pieces is fine but don't make the mistake of slicing it thin before cooking. The best method is to sear the large pieces quickly remove from the skillet, tent with foil and let it rest for a few minutes before slicing into thin pieces.
  • filling:
  • 1 cup cup fresh squeezed lime juice about 5 or 6 limes
  • 2 tablespoons honey
  • 1/2 cup cooking oil I used canola
  • 2 tablespoons ground cumin
  • 3 - 4 large garlic cloves smashed and diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds skirt steak membrane removed
  • 2 large bell peppers I used one green and one red, cored and sliced in rings
  • 2 large sweet onions sliced in rings
  • toppings:
  • shredded iceberg lettuce
  • diced tomatoes
  • pickled onions
  • shredded cheese
  • sour cream
  • guacamole
  • sliced jalepeno peppers
  • salsa homemade or commercial
  • wheat and/or corn soft tortillas


  • Mix together first 7 ingredients for the marinade.
  • Place steak and vegetables in a large ziplock bag. Pour marinade in bag. Mix well and make sure everything is coated and marinade is evenly distributed. Marinade in refrigerator for at least two hours or overnight.
  • Let beef and veggies marinate at room temperature for at least an hour before cooking. Drain well before cooking.
  • Heat a large, well-seasoned cast iron skillet until it's smoking hot. Add a tablespoon of bacon grease. Place skirt steak in skillet and sear for two minutes on each side. Remove from skillet and cover with aluminum foil and let rest while the vegetables are cooking.
  • Add more oil to the skillet if necessary. Throw the veggies in the hot skillet and cook for about 5 minutes, stirring frequently, or until the vegetables are tender.
  • Remove skillet from heat and scoot the vegetables over to one side to make room for the steak.
  • Slice steak on the diagonal in thin strips. Return to hot skillet.
  • The best part about fajitas is serving right from the skillet. In fact, I do believe that's the law.
  • To assemble fajitas, place a small amount of the beef/vegetable mixture in the center of a tortilla and small amounts of desired toppings. Roll up the tortilla, pick it up with your hands and eat!
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