📝 About This Recipe
Born from the cattle ranching traditions of the Rio Grande Valley, these beef fajitas capture the smoky, vibrant essence of true Tex-Mex soul. We use premium skirt steak marinated in a bright citrus and cumin-spiced blend to ensure every bite is incredibly tender and packed with bold flavor. Seared over high heat to achieve that iconic charred exterior, these fajitas are a festive, interactive feast that brings the sizzle of a professional cantina right to your home kitchen.
🥗 Ingredients
The Beef & Marinade
- 1.5 pounds Inside Skirt Steak (trimmed of excess silver skin and cut into 2-3 large pieces)
- 1/4 cup Fresh Lime Juice (about 2 juicy limes)
- 2 tablespoons Pineapple Juice (contains enzymes that help tenderize the tough fibers)
- 3 tablespoons Avocado Oil (or any high-smoke point oil)
- 4 cloves Garlic (minced into a paste)
- 1 teaspoon Ground Cumin (toasted for better aroma)
- 1 teaspoon Smoked Paprika (adds a deep wood-fired flavor)
- 1 teaspoon Chili Powder (standard mild blend)
- 1.5 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
The Vegetables
- 1 piece Large White Onion (sliced into 1/4-inch thick strips)
- 1 piece Red Bell Pepper (stemmed, seeded, and sliced into strips)
- 1 piece Green Bell Pepper (stemmed, seeded, and sliced into strips)
- 1 piece Poblano Pepper (for a subtle earthy heat, sliced into strips)
For Serving
- 8-12 pieces Flour Tortillas (6-inch size, warmed)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 1/2 cup Sour Cream (full fat preferred)
- 1 cup Pico de Gallo (freshly made)
- 1 piece Avocado (sliced or mashed into guacamole)
👨🍳 Instructions
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1
In a medium bowl, whisk together the lime juice, pineapple juice, avocado oil, minced garlic, cumin, smoked paprika, chili powder, salt, and pepper to create the marinade.
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2
Place the skirt steak in a large gallon-sized resealable bag or a shallow glass dish. Pour the marinade over the meat, ensuring it is fully coated. Seal and refrigerate for at least 2 hours, but no more than 8 hours (the citrus will start to 'cook' the meat if left too long).
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3
Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature. This ensures even cooking and a better sear.
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4
Preheat a large cast-iron skillet over high heat until it is screaming hot—you should see wisps of smoke rising from the surface.
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5
Remove the steak from the marinade, patting it very dry with paper towels. This is crucial for achieving a crusty, caramelized exterior.
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6
Add a tablespoon of oil to the skillet. Place the steak in the pan (work in batches if necessary) and sear for 3-4 minutes per side for medium-rare. The internal temperature should be 130-135°F.
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7
Transfer the steak to a cutting board, tent loosely with foil, and let it rest for a full 10 minutes. Do not skip this; resting allows the juices to redistribute.
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8
While the meat rests, toss the sliced onions and all the peppers into the same skillet. There should be enough residual fat and flavor bits (fond) in the pan to coat them.
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9
Sauté the vegetables over high heat for 5-6 minutes, stirring frequently. You want them to be crisp-tender with charred edges, not mushy.
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10
During the last minute of cooking the vegetables, wrap your tortillas in a damp paper towel and microwave for 30 seconds, or toast them individually over an open gas flame for a smoky touch.
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11
Identify the grain of the rested steak. Slice the meat against the grain at a 45-degree angle into thin strips. Slicing against the grain is the secret to a tender bite.
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12
Arrange the sliced beef over the bed of sizzling vegetables in the skillet or on a warm platter. Garnish with fresh cilantro and a squeeze of lime.
💡 Chef's Tips
Always slice the skirt steak against the grain; if you slice with the grain, the meat will be chewy and tough. Don't crowd the pan when searing the beef; if you do, the meat will steam in its own juices rather than developing a charred crust. For an authentic restaurant 'sizzle' at the table, add a teaspoon of butter and a splash of lime juice to the skillet just before serving. If you can't find skirt steak, flank steak is a good substitute, though it is slightly leaner and less flavorful. Use a cast-iron skillet if possible, as it retains the high heat necessary for the signature Tex-Mex char.
🍽️ Serving Suggestions
Pair with a cold Mexican Lager or a classic lime Margarita on the rocks. Serve alongside Mexican Red Rice and slow-simmered Borracho beans. Offer a side of warm 'queso' dip for a truly indulgent Tex-Mex experience. Provide plenty of lime wedges to brighten the rich, smoky flavors of the beef. Include a bowl of pickled jalapeños for those who want an extra kick of heat.