Grilled Skirt Steak Fajitas with Homemade Salsa – Cooking With Fire
I usually start these skirt steak fajitas the night before. Two pounds of skirt steak go into a marinade of olive oil, lime juice, garlic, Worcestershire, soy, fajita seasoning, smoked paprika and Mexican oregano. Overnight, or at least 2 hours. Then I make the salsa. I blend some Roma tomatoes, jalapeño, garlic and white onion raw, dump it in a pan and let it reduce by about a third, then finish it with cilantro, lime and salt. Grill the steak about 3 minutes a side. Let it rest while your peppers and onions cook on high in a pan. Slice it thin against the grain. My Skirt Steak Pinwheels are similar, just rolled up.
Use outside skirt if you can get it. Inside is fine too. Either way it’s thin, so it’ll be done quick on the grill. In these photos the steak went into meal prep containers over cilantro lime rice. Tortillas on the table is the other way to do it.
You have to cut it against the grain. If you don’t, you’ll be chewing on rubber.
Quick Look: Grilled Skirt Steak Fajitas with Homemade Salsa
- Method: Make your salsa while the steak marinates. Grill the steak on high. Cook your peppers and onions on high while it rests. Cut against the grain
- Marinade: Overnight, or at least 2 hours
- Grill: About 3 minutes per side on high, depending on the thickness of your steak
- Doneness: Charred on the outside and cooked to your preference. The USDA minimum for beef is 145°F with a 3 minute rest. Most will eat it medium rare, which is lower than that
- Rest: 5 to 10 minutes
- Feeds: 4 to 6
- The one thing that matters most: Slice against the grain. You can see the grain on your steak. Slice perpendicular to it
I put this salsa on everything I make. My Steak Tacos with Charred Salsa are the same salsa ingredients charred over the fire instead of cooked down in a pan.
Why This Recipe
- Skirt steak. It is the cut fajitas were made on. It’s thin and the grain is loose, so it takes a marinade fast and cooks quick.
- Marinated at least 2 hours. With all the citrus and garlic in it, I like to let mine go overnight. At least 2 hours, though.
- Cooked down salsa. By blending the tomatoes, jalapeño, onion and garlic and letting it reduce, I get more tomato taste and less raw onion taste. The cilantro and lime are added at the end.
- 3 minutes a side. Skirt steak is thin, so that is all it needs. If your grill is ripping hot you’ll have a good char on the outside and won’t overcook the steak.
- Peppers and onions while it rests. Get your pan going on high while your steak is on the grill. They are charred by the time the steak is ready to slice.
- Sliced against the grain. When you slice against the grain you have smaller fibers to chew on. Makes a big difference.
Fajita night is the one dinner everybody in the house builds their own way, and the steak is the only part that needs me. My Skirt Steak Tacos are the same steak on a tortilla with less going on around it.
Key Ingredients
For the Skirt Steak and Marinade
- Skirt steak. I use 2 lbs. Outside skirt steak is also great. It’s a little more tender.
- Olive oil. 1/4 cup. It carries the seasoning and keeps the steak from sticking to the grates.
- Lime juice. 1/4 cup, fresh squeezed. About 2 limes.
- Garlic. 3 cloves, minced.
- Worcestershire. 1 tablespoon.
- Soy sauce. 1 tablespoon. Adds saltiness and umami. There isn’t any other salt in this marinade.
- Fajita seasoning. 1 tablespoon. Use whatever you like.
- Smoked paprika. 1 teaspoon.
- Mexican oregano. 1 teaspoon. Mexican oregano is not the same as Italian oregano. It’s less minty and more citrus.
- Black pepper. 1/2 teaspoon.
For the Homemade Salsa
- Roma tomatoes. 4. Romas have less water in them, which is what we want since we’re going to cook this salsa down.
- Jalapeño. 1. Remove the stem. Leave the seeds in if you want it hotter.
- Garlic. 3 cloves. Raw into the blender, they mellow as the salsa cooks down.
- White onion. 1/4 of one. White, not yellow. It is sharper raw and cleaner once cooked.
- Cilantro. Add to taste at the end.
- Lime. Juice of one lime, at the end.
- Salt. Add to taste at the end.
For Serving
- Peppers. 2 to 3, sliced. Use different colors.
- Onion. One large onion, sliced.
- Tortillas. Warm them up. Thirty seconds a side in a dry pan, or wrapped in foil on the grill while the steak rests.
- Cilantro lime rice. Or plain rice, or none, if the tortillas are doing the work.
- Guacamole or sour cream.
A lime and soy marinade in the same family goes on my Authentic Carne Asada Tacos with Fresh Red Salsa, with orange juice and cumin added, if you want something similar.
Substitutions or Additions
- Flank steak. A little thicker. Grill for 4 to 5 minutes per side. Slice against the grain, just like skirt steak.
- Chicken. The same marinade works. Give it at least 2 hours. Grill until it reaches an internal temp of 165°F. Chicken and steak together on the platter.
- Shrimp. Only needs to marinate for 30 minutes. Grill for 2 minutes per side. My Shrimp Fajita Quesadillas are the shrimp version.
- Roasted salsa. Chop your tomatoes, jalapeño, onion and garlic. Cook them in a pan until they reduce by about a third. Blend and finish with the cilantro and lime.
- Peppers and onions on the grill. Put them in a grill basket at the same heat as your steak.
- Spice up the salsa. Use two jalapeños, or a serrano pepper. A chipotle in adobo blended in gives you smoke instead of heat.
- Cast iron. Heat up your cast iron pan and cook the steak 3 minutes per side. Keep your vent open. It won’t have the grilled flavor.
How to Make Grilled Skirt Steak Fajitas with Homemade Salsa (Step by Step)
Mix the marinade and marinate the steak. Put your marinade ingredients together in a bowl and whisk to combine. Place your skirt steak in a container or a gallon zip top bag, add your marinade and coat the steak. Refrigerate for at least 2 hours. Overnight if you can.
Blend and reduce the salsa. Place your tomatoes, jalapeño, garlic and onion in a blender. Blend until combined. Do not add the cilantro and lime just yet. Dump your blended salsa in a pan over medium heat and let it reduce by about a third, stirring occasionally.
Finish the salsa. Once your salsa has reduced, remove it from the heat. Add your chopped cilantro, lime and salt to taste. Stir and set aside.
Grill the steak. Get your grill hot. Remove your steak from the marinade, let the excess drip off and place it on the grill. Grill for 3 minutes per side, depending on how thick your steak is.
Rest the steak and cook the peppers and onions. Remove the steak from the grill and let it rest. While it rests, get your peppers and onions cooking on high in a pan. Cook until they’re charred on the edges.
Slice against the grain. You can see where the grain is on the steak. When your steak is longer, the grain will sometimes go in different directions. I like to cut it into smaller pieces and slice those.
Plate it. Steak, peppers and onions. Add the salsa, tortillas, cilantro lime rice and guacamole or sour cream.
According to the USDA the minimum internal temp for beef is 145°F with a 3 minute rest. Since your steak is so thin, it only takes about a minute a side to go from rare to medium, so most people, myself included, eat it at medium rare, which is less than the USDA recommends. Add a minute a side if you want to hit 145°F. Leftovers become my Carne Asada Steak Fries.
Tips From Miguel
Marinate for at least 2 hours. Like I said above, I like to let my skirt steak marinate overnight. But at least 2 hours.
High heat on the grill. We want the skirt steak charred on the outside and not overcooked on the inside. That is only possible if your grill is as hot as it can go.
Cut your steak against the grain. Biggest tip when making fajitas. Your steak will be chewy if you cut it with the grain.
Let your steak rest for at least 5 minutes. You want your juices to stay in your meat, not on your cutting board.
Reduce your salsa. Cooking it down gives you more of a tomato taste and your salsa will be less watery.
Add your cilantro and lime at the end. If you cook your cilantro and lime, you lose the flavor.
Storage and Reheating
- Fridge: Your sliced steak will last 3 to 4 days. Your salsa will last 4 to 5 days. Peppers and onions 3 to 4 days.
- Freezer: You can freeze your steak in the marinade for up to 3 months. Just thaw it in the fridge and cook as directed. You can also freeze your sliced steak for up to 2 months.
- Reheat: Throw your steak and veggies in a hot skillet for a couple of minutes. The microwave will cook your steak through.
- Meal prep: Marinate your steak the night before. Make your salsa the night before. Slice your peppers and onions the morning of. Fajita night then takes 15 minutes at the grill, and the containers in these photos are four lunches.
I usually have some sort of leftover steak and salsa. Throw it on a tortilla and lunch is taken care of. My Smoked Queso is also on the table when I make these.
More Beef Recipes to Try
Grilled Skirt Steak Fajitas with Homemade Salsa FAQs
What steak should I use for fajitas?
Skirt steak. Outside skirt if you can find it. It’s thin and has a loose grain, so it takes the marinade fast and cuts great when sliced against the grain. Flank steak is the next best.
How long do you marinate steak for fajitas?
At least 2 hours. Overnight is best. Since there is citrus in the marinade, I wouldn’t leave it for more than 24 hours or the outside of the meat starts to go soft.
How do you cut skirt steak against the grain?
Your grain runs down the length of your steak. You want to slice across it, not along it, in thin slices. If the grain runs different ways at some point, cut your steak in half there and slice each piece.
Can I make the salsa ahead of time?
Yes. It will last in the refrigerator for 4 to 5 days, and it’s tastier the next day. I make my salsa when I put my steak in to marinate.
What do you serve with skirt steak fajitas?
Tortillas, the cooked down salsa, peppers and onions. I like to serve mine with cilantro lime rice and some guac or sour cream. Lime wedges on the table.
Grilled Skirt Steak Fajitas with Homemade Salsa
Ingredients
Equipment
Method
- Whisk the olive oil, lime juice, garlic, Worcestershire, soy sauce, fajita seasoning, smoked paprika, Mexican oregano and black pepper together in a bowl.
- Place the skirt steak in a container or gallon zip top bag, pour the marinade over and coat the meat. Cover and refrigerate overnight, or at least 2 hours.
- Blend the Roma tomatoes, jalapeño, garlic and white onion raw until combined. Pour into a pan over medium heat and reduce by about a third, stirring occasionally.
- Off the heat, stir in the chopped cilantro, lime juice and salt to taste. Set aside.
- Preheat the grill to high. Remove the steak from the marinade, let the excess drip off, and grill about 3 minutes per side depending on thickness, until charred outside and cooked to your liking. Remove and rest 5 to 10 minutes.
- While the steak rests, cook the sliced peppers and onions in a pan over high heat until softened and charred on the edges, stirring occasionally.
- Slice the steak thinly against the grain, cutting a long steak into sections first if the grain changes direction. Serve with the peppers and onions, salsa, warm tortillas, cilantro lime rice and guacamole or sour cream.
