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Meal prep container with sliced skirt steak topped with homemade salsa, charred bell peppers and onions, and cilantro lime rice

Grilled Skirt Steak Fajitas with Homemade Salsa

Two pounds of skirt steak marinated overnight in olive oil, lime, garlic, Worcestershire, soy, fajita seasoning, smoked paprika and Mexican oregano, grilled about 3 minutes a side over high heat and sliced thin against the grain. Served with charred peppers and onions and a homemade salsa of Roma tomatoes, jalapeño, garlic and white onion blended raw, cooked down by a third and finished with cilantro, lime and salt.
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Prep Time 15 minutes
Cook Time 25 minutes
Marinating Time 2 hours
Total Time 2 hours 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Skirt Steak and Marinade
  • 2 lbs skirt steak outside skirt works too
  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice about 2 limes
  • 3 cloves garlic minced
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp fajita seasoning
  • 1 tsp smoked paprika
  • 1 tsp Mexican oregano
  • 1/2 tsp black pepper
For the Homemade Salsa
  • 4 Roma tomatoes
  • 1 jalapeño stem removed
  • 3 cloves garlic
  • 1/4 white onion
  • fresh cilantro chopped, to taste, added at the end
  • 1 lime juiced, added at the end
  • salt to taste, added at the end
For Serving
  • 2 bell peppers 2 to 3, sliced
  • 1 large onion sliced
  • flour or corn tortillas warmed
  • cilantro lime rice
  • guacamole or sour cream

Equipment

  • Grill As hot as it goes.
  • Blender For the salsa.
  • Skillet For reducing the salsa and for the peppers and onions.
  • Container or gallon zip top bag For marinating.
  • Sharp knife For slicing against the grain.

Method
 

Marinate
  1. Whisk the olive oil, lime juice, garlic, Worcestershire, soy sauce, fajita seasoning, smoked paprika, Mexican oregano and black pepper together in a bowl.
  2. 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.
Salsa
  1. 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.
  2. Off the heat, stir in the chopped cilantro, lime juice and salt to taste. Set aside.
Grill
  1. 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.
  2. 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.
Serve
  1. 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.

Notes

Doneness: The USDA minimum for beef is 145°F with a 3 minute rest. Skirt steak is usually eaten at medium rare, which is under that. Add a minute a side to reach 145°F.
Against the grain: The grain runs the length of the steak. Slice across it, thin. Cut a long steak into sections first if the grain changes direction.
Salsa: Cilantro, lime and salt go in after the salsa comes off the heat.
Timing: Marinating time is the 2 hour minimum; overnight is better. Prep and cook times are estimates.
Storage: Sliced steak 3 to 4 days in the fridge, salsa 4 to 5 days. Raw steak freezes in the marinade up to 3 months. Reheat in a hot skillet, not the microwave.

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