Entree: United States – Texas Cuisine – Fajitas

Serving Size: 6

Approximate Time

Prep 25 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 40 min

Ingredients

- 2.5 lb (1.13 kg) beef skirt steak, trimmed
- 1/4 cup (60 ml) lime juice (about 2 limes)
- 3 tbsp (45 ml) vegetable oil or canola oil
- 4 cloves garlic, minced
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tsp (10 g) chili powder
- 1 tsp (2 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro, plus more for garnish
- 2 large yellow onions, halved and sliced into 1/2-inch (1.3 cm) strips
- 3 bell peppers (1 red, 1 green, 1 orange), cored and sliced into 1/2-inch (1.3 cm) strips
- 2 tbsp (30 ml) vegetable oil for vegetables
- 12 8-inch (20 cm) flour tortillas
- 1 1/2 cups (150 g) shredded cheddar or Monterey Jack cheese
- 1 cup (240 g) pico de gallo (store-bought or homemade)
- 1 cup (240 g) guacamole
- 1/2 cup (120 ml) sour cream
- 2 limes, cut into wedges, for serving
- Optional: sliced jalapeno, hot sauce, or chopped radishes for garnish

Instructions

Short Description:
Classic Texas-style fajitas featuring grilled skirt steak marinated in citrus and Tex-Mex spices, served with charred onions and bell peppers and warm flour tortillas for a complete main-course meal.

Regional Notes:
This Texas variation emphasizes grilled skirt steak, high-heat char, and flour tortillas—hallmarks of Tex-Mex fajitas—rather than the corn-tortilla or slow-cooked beef styles found elsewhere. Bright lime-cilantro notes and a quick grill or cast-iron sear deliver the signature sizzle and smoky flavor common in Texas fajita service.

1. Combine lime juice, 3 tbsp (45 ml) oil, minced garlic, Worcestershire, chili powder, cumin, smoked paprika, kosher salt, black pepper, and 1/4 cup (15 g) chopped cilantro in a bowl. Whisk to make the marinade.
2. Place the skirt steak in a large zip-top bag or shallow dish and pour half the marinade over the steak, reserving the other half for basting. Seal or cover and refrigerate 30 minutes to 2 hours (no longer than 4 hours).
3. Remove steak from refrigerator 20 minutes before cooking to come toward room temperature. Preheat a gas grill or cast-iron skillet to high heat (grill grates or skillet should be very hot and lightly oiled).
4. While the grill/skillet heats, toss sliced onions and bell peppers with 2 tbsp (30 ml) oil and a pinch of salt.
5. Grill or sear the skirt steak 3–5 minutes per side for medium-rare (internal temperature about 125–130°F / 52–54°C), basting once with reserved marinade near the end. Adjust time for desired doneness. Transfer steak to a cutting board and tent loosely with foil; rest 8–10 minutes.
6. While steak rests, cook the onions and peppers: place in a grill basket on the grill or in the hot cast-iron skillet and cook, stirring occasionally, until charred at the edges and tender, about 6–8 minutes. Season with a little salt and pepper.
7. Warm the flour tortillas on the grill or in a dry skillet for 15–30 seconds per side until pliable; keep wrapped in a clean towel to stay warm.
8. Slice the rested skirt steak thinly against the grain into 1/4-inch (6 mm) strips.
9. To serve, arrange steak slices, charred onions and peppers, warm tortillas, shredded cheese, pico de gallo, guacamole, sour cream, cilantro, and lime wedges on the table for family-style assembly. Squeeze lime over steak and garnish with extra cilantro or sliced jalapeno as desired.