Ingredients:

  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (60 ml) lime juice, freshly squeezed (about 2-3 limes)
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 teaspoon kosher salt
  • 1.5 lbs (680g) skirt steak, trimmed of excess fat
  • 1 large bell pepper (any color), sliced (Optional)
  • 1 large onion, sliced (Optional)
  • Flour tortillas, warmed (Optional)

Instructions:

  1. Combine all marinade ingredients in a resealable bag or container. Add skirt steak, ensuring it's fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  2. Preheat grill to high heat or heat a cast-iron skillet over medium-high heat until smoking hot.
  3. Remove steak from marinade and discard marinade. Sear steak for 3-4 minutes per side for medium-rare, or longer depending on desired doneness. Use a meat thermometer to check internal temperature. Aim for 130-135°F (54-57°C) for medium-rare.
  4. Transfer steak to a cutting board and let rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender steak. Slice the steak against the grain into thin strips. This is crucial for tenderness!
  5. If adding fajita vegetables, sauté sliced bell peppers and onions in the same pan until tender-crisp.
  6. Serve sliced skirt steak in warm flour tortillas with your favorite fajita toppings.