Steak Fajitas with Sautéed Onions and Peppers

Skirt steak is the traditional cut used to make beef fajitas. Aside from being full of flavor, it's a relatively inexpensive cut of meat, perfect for large gatherings. Marinating the steak overnight only improves its flavor and tenderness.


10 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 27 Minutes
Cook: 25 Minutes
Other: 8 Hours


1/2 cup olive oil
12 garlic cloves, minced
1/4 cup lime juice
4 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 pounds skirt steak or flank steak
3 tablespoons olive oil
1 large red bell pepper, cut lengthwise into 1/2
1 large yellow bell pepper, cut lengthwise into 1/2
1 large orange bell pepper, cut lengthwise into 1/2
2 large onions, sliced and separated into rings
1 1/2 teaspoons dried oregano
4 garlic cloves, minced
1/4 cup minced fresh cilantro
10 (10-inch) flour tortillas
Toppings: Roasted Tomato Salsa, guacamole, sour cream


Combine first 6 ingredients in a shallow dish. Add steak, turning to coat with marinade. Cover and chill 8 hours.

Heat 3 tablespoon oil in a large cast-iron skillet over medium-high heat. Add bell peppers, onions, and oregano. Cook 12 minutes or until tender, stirring often. Add remaining minced garlic, and cook 2 minutes, stirring often. Stir in cilantro. Keep warm.

Warm tortillas according to package directions.

Remove steak from marinade, discarding marinade. Grill steak, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes on each side or to desired degree of doneness. Transfer steak to a cutting board, and let stand 10 minutes. Cut steak diagonally across the grain into thin strips. Serve with tortillas, onions and peppers, and desired toppings.