Skirt Steak Fajitas

Restaurant-style fajitas, served hot at home!
This delicious dinner is easy to make thanks to cast iron cookware.

Ingredients

For the Marinade

½ cup beer or chicken broth
1 tbsp Worcestershire sauce
1 tbsp soy sauce
Juice of 1 lime (about 1½ tbsp)
2 garlic cloves, pressed
1½ tsp ground ginger
1½ tsp chili powder
1 tsp black pepper
1 tsp cumin
½ tsp garlic powder
1½ lbs skirt steak, trimmed

Salsa Verde

10 medium tomatillos, outer husks removed
1 jalapeño pepper, stem and seeds removed
1 garlic clove, whole and unpeeled
3 green onions
¼ cup cilantro leaves
½ tsp salt
¼ tsp pepper

Fajita Filling

1 tbsp vegetable oil
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
1 medium onion, sliced
1 oz Chihuahua cheese, grated (about ½ cup)

For Serving

8–10 (6-inch) flour tortillas
Optional: sour cream, guacamole, or your favorite toppings

Directions

1. Marinate the Steak

In a small bowl, mix together all marinade ingredients. Place the skirt steak in a large resealable bag and pour in the marinade. Move the steak around to coat evenly, seal, and let sit for 1–2 hours (or up to 8 hours in the refrigerator).

2. Preheat the Skillet

Place the cast iron sizzle skillet in the oven and preheat to 550°F. Once the oven reaches temperature, leave the skillet inside for an additional 5 minutes.

3. Roast the Salsa Verde Ingredients

Place the tomatillos, jalapeño, and garlic on the hot skillet. Roast for 10 minutes. Remove the skillet, flip the ingredients, and let sit for another 5 minutes. Remove vegetables from the skillet.

4. Blend the Salsa Verde

Peel the garlic. Add the garlic, tomatillos, jalapeño, green onions, cilantro, salt, and pepper to a food processor or blender. Blend until you reach your desired consistency. Transfer to a bowl and refrigerate until ready to serve.

5. Cook the Steak

Preheat the skillet over high heat for 3 minutes. Remove the steak from the marinade and pat dry. Brush with oil and sear for 4–6 minutes per side, or until it reaches 145°F for medium doneness. Remove and let rest.

6. Cook the Vegetables

Add the peppers and onions to the skillet and cook for 5–7 minutes, or until softened.

7. Slice and Assemble

During the last minute of cooking, slice the steak against the grain into thin strips. Place the steak on top of the vegetables and sprinkle with cheese.

8. Serve

Serve the fajita filling and salsa verde with warm tortillas and your favorite optional toppings.

Recipe Details

Yield: 6 servings

Nutrition Information (per serving)

Calories: 460
Total Fat: 24g
Saturated Fat: 8g
Cholesterol: 65mg
Sodium: 950mg
Carbohydrates: 32g
Fiber: 3g
Sugars: 7g (0g added sugar)
Protein: 28g

Cook’s Tips

Tomatillos: Tomatillos have a thin, paper-like husk that needs to be removed before cooking. To remove the husks, place them in a bowl of water and peel them back. Wash well to remove the sticky residue before using.
Grill Option: To cook on the grill, preheat the grill and cast iron sizzle skillet over high heat. Add the tomatillos and ingredients as directed in Step 3 and close the lid. For Step 5, reduce the grill to medium-high and follow the remaining directions.
Choosing Skirt Steak: Skirt steak is a flavorful and budget-friendly cut of beef. Outer skirt steak is more tender and preferred, while inner skirt steak benefits from tenderizing and cooking to at least medium doneness.
Chicken Option: You can easily substitute chicken breast or thighs for the skirt steak. Follow the same directions and cook until the chicken is fully cooked through.

Skirt Steak Fajitas