Fajitas are one of the most social dinner entrees we know. Everybody sits around the table, assembling steak, vegetables, salsa, sour cream, guacamole, and cheese—everything or just a few, selectively—according to preference. Feel free to substitute flank, hanger, or flap for the skirt steak in this recipe.
Game plan: Make a batch of Pico de Gallo salsa before you begin.
- Yield: 6 to 8 servings
- Recipes: Easy
- Total: 45 mins, plus at least 8 hrs marinating time
- Active: 35 mins
- 1/2 cup soy or tamari sauce
- 1/4 cup orange juice
- 1/4 cup lime juice
- 1/4 cup canola oil
- Zest of 1 orange
- 1/4 cup chopped fresh cilantro
- 4 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 1/2 pounds skirt steak
- 1 red bell pepper, stemmed, seeded, and cut into strips
- 1 green bell pepper, stemmed, seeded, and cut into strips
- 1 large yellow onion, halved and sliced
- 12 to 16 fresh flour tortillas, warmed
- Pico de gallo, sour cream, guacamole, and shredded Jack cheese, for serving
- To make the marinade, combine all of the ingredients in a bowl and whisk together until combined. Reserve 1/4 cup of the marinade in an airtight container in the refrigerator.
- Put the skirt steak in a large zipper-lock plastic bag and add the remaining marinade. Seal and shake the bag to make sure the meat is well coated. Place in a baking dish and refrigerate for 8 hours or up to overnight, turning the bag a few times.
- When ready to cook, in a bowl, toss the peppers and onion with the reserved 1/4 cup marinade. Remove the steaks from the marinade, letting the excess marinade drip off, and transfer the steaks to a large plate. Let come to room temperature while you prepare the grill.
- Prepare a charcoal grill for medium-high heat. Clean and oil the grill grate.
- Put a large cast iron frying pan on the grill and add the onions and peppers. Place the skirt steak on the other side of the grill. Cover the grill and cook, turning the steak occasionally, until nicely seared and cooked to medium-rare (about 115–120°F). Cook the vegetables, stirring occasionally, until tender. Transfer the steak to a cutting board, tent with foil, and rest.
- Thinly slice the steak against the grain, then transfer it to the cast iron frying pan with the peppers and onions. Serve right away with warm tortillas, pico de gallo, sour cream, guacamole, and cheese.