Steak Fajitas Recipe - The Cookie Rookie® (2024)

4.58 from 114 votes

Author: Becky Hardin

For the Meat:

• ▢ ½ cup low-sodium soy sauce
• ▢ ½ cup fresh lime juice 5-7 limes
• ▢ Juice from 1 large orange
• ▢ ½ cup canola oil
• ▢ 3 tablespoons packed dark brown sugar
• ▢ 2 medium cloves garlic minced
• ▢ 2 medium jalapeno peppers seeded and diced
• ▢ 1 tablespoon fajita seasoning click for recipe!
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon freshly ground black pepper
• ▢ Kosher salt to taste
• ▢ 2 pounds trimmed skirt steak cut with the grain into 5-inch pieces

For the Fajitas:

• ▢ 3 medium bell peppers red, yellow & orange, stemmed, seeded and cut into 1/2 –inch-wide strips
• ▢ 1 large green bell pepper stemmed, seeded and cut into 1/2 –inch- wide strips
• ▢ 1 large yellow or white onions cut (stem-to-steinto ½-inch-wide strips
• ▢ 12 (8-incflour or corn tortillas warmed

For Serving:

• ▢ Guacamole Pico de Gallo, Mexican Rice, Beans, Sour cream, Cheese, Salsa, Chopped Fresh Cilantro, Lime Wedges

For the Meat & Vegetables:

• In a medium bowl, whisk together soy sauce, lime juice, orange juice, canola oil, brown sugar, minced garlic, fajita seasoning, jalapenos, cumin and black pepper. Season to taste with salt.

  ½ cup low-sodium soy sauce, ½ cup fresh lime juice, Juice from 1 large orange, ½ cup canola oil, 3 tablespoons packed dark brown sugar, 2 medium cloves garlic, 2 medium jalapeno peppers, 1 tablespoon fajita seasoning, 1 teaspoon ground cumin, 1 teaspoon freshly ground black pepper, Kosher salt

• Pour ½ cup marinade in a large bowl or a gallon-size zip-loc bag; set aside.

• Transfer the cut steaks to a gallon-sized zip-loc bag and pour the marinade over the steak. Squeeze out excess air from the bag and seal. Massage the marinade over the meat until all the meat is fully coated. Transfer the meat (in the bag or a pan large enough for it to lay flat) and place it in the fridge. Refrigerate 2-10 hours, flipping the bag over often.

  2 pounds trimmed skirt steak

• When ready to cook, remove the meat from the fridge 15-30 minutes before using. Before cooking the meat, wipe off the excess marinade with paper towels.

• While the meat marinates, add the cut vegetables to the reserved ½ cup marinade and toss to coat. Refrigerate until ready to use, stirring occasionally.

  3 medium bell peppers, 1 large green bell pepper, 1 large yellow or white onions

To Cook the Vegetables:

• 30 minutes before ready to cook, preheat oven to 475°F and arrange the baking rack to the lower-middle position.

• Line a large, rimmed baking sheet with aluminum foil, and spray the foil with nonstick cooking spray.

• 30 minutes before cooking, if using a charcoal grill, light the charcoal.

• Remove the meat and vegetables from the fridge.

• Use paper towels to wipe off the excess marinade from the meat.

• Use tongs to transfer the vegetables to the prepared baking sheet, shaking off excess marinade as you work.

• Transfer the vegetables to the oven when the meat is cooked and removed from the grill (or stovetop).

• Cook the vegetables 4 minutes, toss to redistribute and cook another 4-5 minutes or until fork-tender and slightly charred.

To Grill the Meat:

…on a Charcoal Grill:

• If using a charcoal grill: fill one grill chimney with charcoal and light it. When top coals are mostly covered with gray ash, pour the coals over one side of the charcoal grate. Close the grill and let preheat 5 minutes. Clean and oil the grill after the grill preheats.

• Place the meat directly over the hot half of the grill and leave the lid open.

• Cook the steak, flipping often, until it is beautifully charred on both sides, about 6-8 minutes total cooking time. The center of the meat should register 125-130°F on an instant-read meat thermometer.

…on a Gas Grill:

• Turn half the burners to the highest heat, cover and preheat for 10 minutes. After 10 minutes, clean and oil the grate.

• Place the meat on the hot side of the grill, cover and cook, turning occasionally, until steak has a beautiful char on both sides, about 6-8 minutes total time. The center of the meat should register 125-130°F on an instant-read thermometer.

…on the Stovetop:

• Use a 10-12 inch well-seasoned cast iron skillet. If you have a cast iron grill pan, that’s great, if not – a regular cast iron skillet will work.

• Brush 1-teaspoon canola oil over the skillet and heat it over medium-high heat until pan is sizzling hot. Carefully place the steak in the pan and cook a total of 6-8 minutes or until you get a gorgeous char on both sides. Flip the meat over after 3 minutes or when the beef releases from the pan and cook the other side about 3 minutes. The internal temperature should read 125-130°F on an instant-read thermometer.

After grilling the steak:

• Transfer the steaks to a cutting board and let rest 5 minutes (this will allow the juices to redistribute). Slice the meat against the grain.

• Drizzle with any leftover meat juices and lime juice.

• Place the meat and vegetables on a large serving platter and serve with warmed tortillas, guacamole, Pico de Gallo, Mexican rice, beans, sour cream, cheese, salsa, chopped fresh cilantro, lime wedges.

  12 (8-incflour or corn tortillas, Guacamole

• Enjoy!

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