Entree: Mexico – Nuevo Leon, Northern Mexico – Fajitas de Res

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 3 hrs

Total 3 hrs 30 min

Ingredients

- 2 lb (900 g) skirt steak, trimmed
- 1/2 cup (120 ml) fresh lime juice (about 4–5 limes)
- 1/4 cup (60 ml) vegetable oil
- 4 cloves garlic, minced (about 1 tbsp / 15 g)
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tsp (4 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano or regular oregano
- 1 tsp (2 g) smoked paprika or regular paprika
- 1/4 cup (15 g) chopped fresh cilantro, plus extra for garnish
- 2 tbsp (30 ml) neutral oil for grilling vegetables
- 3 bell peppers (mix red, yellow, green), sliced into 1/2-inch (1.3 cm) strips — about 1 lb (450 g) total
- 2 large white or yellow onions, halved and thinly sliced — about 12 oz (340 g)
- 12 flour tortillas (8-inch), warmed — about 12 tortillas
- Lime wedges for serving
- Optional garnishes: salsa verde or pico de gallo, sliced jalapeno, crumbled queso fresco, radish slices

Instructions

Short Description:
Skirt steak marinated in lime, garlic, and regional spices, grilled over high heat and served sliced with charred onions and bell peppers, warm flour tortillas, and fresh lime and cilantro for assembly at the table.

Regional Notes:
This Nuevo Leon version emphasizes bright lime and simple spice flavors and high-heat grilling—hallmarks of Northern Mexico grilling technique—rather than heavy sauces. The meat is pared-down and grilled alongside onions and peppers to showcase the beef and char from the grill.

1. Make the marinade: In a bowl whisk together lime juice, 1/4 cup (60 ml) vegetable oil, minced garlic, kosher salt, black pepper, ground cumin, oregano, smoked paprika, and 1/4 cup (15 g) chopped cilantro.
2. Marinate the steak: Place the skirt steak in a shallow dish or zip-top bag and pour the marinade over it, turning to coat. Refrigerate at least 1 hour and up to 4 hours (do not exceed 6 hours for skirt steak or the acid will begin to "cook" the meat).
3. Prepare vegetables and grill: Remove steak from refrigerator 30 minutes before grilling to come toward room temperature. Toss sliced bell peppers and onions with 2 tbsp (30 ml) neutral oil and a pinch of salt.
4. Preheat grill: Heat a gas or charcoal grill to high (about 500°F / 260°C). Clean and oil the grates.
5. Grill steak: Place the marinated skirt steak on the hottest part of the grill. Cook 3–5 minutes per side for medium-rare to medium, depending on thickness, until nicely charred (internal temp about 130–140°F / 54–60°C for medium-rare to medium). Transfer steak to a cutting board and let rest 8–10 minutes.
6. Grill vegetables: While steak rests, grill the peppers and onions directly over medium-high heat, turning occasionally, until they are charred at the edges and crisp-tender, about 6–8 minutes. Remove and keep warm.
7. Warm tortillas: Wrap tortillas in foil and place them on the grill or in a warm oven for a few minutes until soft and pliable.
8. Slice the steak: Slice the rested skirt steak thinly across the grain into strips about 1/4-inch (6 mm) thick.
9. Assemble and serve: Arrange sliced steak, grilled peppers and onions, and warm tortillas on a platter. Garnish with extra chopped cilantro and lime wedges. Serve with optional salsa, sliced jalapenos, queso fresco, or radishes for toppings; let diners assemble their own fajitas.
10. Suggested accompaniment: Serve with warm refried or charro beans and a simple cilantro-lime rice if you want an additional starch side; the tortillas plus grilled vegetables and steak make a complete main course for 4.