Prep Time: 15 minutes (plus 2–4 hour marinade) | Cook Time: 15 minutes | Servings: 4
Fajitas were invented in South Texas by ranch workers who cooked the cuts nobody else wanted — including skirt steak, which hangs near the diaphragm and was considered a throwaway cut for most of the 20th century. Turns out it's one of the most flavorful cuts on the animal. Our individual beef cuts include skirt steak and sirloin flap — both ideal for this recipe and both cut from cattle raised and processed right here in North Texas.
Ingredients
- 1.5 lbs PCBC skirt steak or sirloin
- 3 bell peppers (red, yellow, and green), thinly sliced
- 1 large yellow onion, sliced into half-rings
- 3 tbsp avocado oil, divided
- Flour or corn tortillas, warmed
- Fajita marinade: 3 tbsp fresh lime juice, 2 tbsp Worcestershire sauce, 1 tbsp avocado oil, 1 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp salt
- For serving: sour cream, guacamole, pico de gallo, shredded cheddar, lime wedges
Instructions
- Marinate. Whisk together all marinade ingredients in a small bowl. Place the steak in a zip-lock bag or shallow dish and pour the marinade over it. Turn to coat. Refrigerate for 2–4 hours. Do not marinate longer than 4 hours — the lime juice will begin to break down the texture.
- Prep. Remove steak from marinade and pat dry with paper towels. Discard marinade. Let the steak rest at room temperature for 20 minutes while you prep the peppers and onion.
- Cook the vegetables. Heat 1.5 tbsp oil in a cast iron skillet over high heat until smoking. Add peppers and onion. Cook without stirring for 2 minutes to get some char, then stir and cook 4–5 more minutes until tender with charred edges. Season with salt. Remove and set aside.
- Sear the steak. Return the skillet to high heat. Add remaining 1.5 tbsp oil. Sear the steak 3–4 minutes per side for medium. Do not move it during the sear — let the crust form.
- Rest and slice. Transfer steak to a cutting board and rest 5 minutes. Then slice thinly against the grain. This is critical — skirt and sirloin have long muscle fibers and must be cut perpendicular to those fibers or the meat will be tough.
- Serve. Layer sliced steak over the peppers and onions on a platter. Serve with warm tortillas and all the toppings.
Tips
- Always cut against the grain. Look at the muscle fibers running lengthwise through the steak — your knife should be perpendicular to them. This cuts the fibers short, making each bite tender instead of chewy.
- The char on the peppers matters. Don't just soften them — let them sit undisturbed in a screaming-hot pan so the edges blacken slightly. That char is part of the fajita flavor.
- Cast iron over everything. A cast iron skillet holds heat at restaurant-level temperatures that other pans can't maintain. This is what gives fajitas their characteristic sizzle and char.
- Browse our individual beef cuts and our full steak collection for skirt, sirloin, and more.