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Skirt Steak Fajitas (And Potato Eating)

Author Jacqueline


  • 1/2 cup olive oil
  • 1/3 cup soy sauce
  • 2 large cloves garlic
  • 1/4 cup lime juice
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground cumin
  • 3 tablespoons dark brown sugar
  • 2 pounds inside skirt steak cut into 3 equal pieces
  • 1 red bell pepper sliced into strips
  • 1 yellow bell pepper sliced into strips
  • 1 onion sliced
  • Garlic salt
  • Tortillas
  • Fresh chopped tomatoes
  • Greek yogurt mixed with juice from 1/2 a lime
  • Monterey Jack cheese shredded
  • Cilantro for garnish


  • In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
  • Heat a grill on high. Add steak to grill, and cook for approximately 5 minutes per side for medium rare. Remove and tent with foil; let rest for ten minutes (definitely at least 5).
  • Meanwhile, heat a pan over med high/high heat. Add a small amount of vegetable oil to the pan and add peppers and onions to pan. Cook until vegetables begin to soften. Season with 1/2 tsp garlic salt and pepper. Keep warm. Heat tortillas on grill, 1 min per side with grill on low.
  • Slice skirt steak against the grain and serve with peppers and onions, yogurt, tomato, cheese and cilantro.