Chili Lime Skirt Steak Fajitas

With fajitas this good at home, you won't be going out to dinner for them anymore!

Skirt Steak Fajitas are one of my favorite things to make. I lived in San Antonio when I was younger and got spoiled with good Tex Mex at a young age. While many people will make their fajitas with flank steak, Texans know that a fajita is only a fajita when made with skirt steak. In fact, the word “fajita” is a derivation of the Spanish word “faja” which translates to “belt” or “girdle” in English. A skirt steak comes from the lower central area of the cow, specifically from the plate to rib area. This inexpensive cut of meat is great paired with this citrus- chili marinade that tenderizes while adding flavor and zest!

As a girl who spends copious amounts of time at the grocery store, I'm ecstatic to have found a place where I can order prime cuts of meat online. Genuine Choice has a home delivery program that delivers prime cuts of meat right to your door! These skirt steaks are my first order from them and I'm in love. If you are truly picky about your meat and want only the best, these guys are for you as their quality is unrivaled to any meat I've had anywhere else, even at the best Steak houses.

Enjoy these fajitas with your favorite toppings and a large margarita to feel like a true Texan, even if you live elsewhere.

Ingredients: (serves 2-3 people)

  • 1.5-2 lbs skirt steak
  • 1 onion, sliced in thin strips
  • 2 largebell peppers, red/green/yellow or orange- sliced in strips
  • 8 tortillas

Marinade Ingredients:

  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon ground chipotle pepper
  • 1 tablespoon fresh cilantro
  • t tablespoon lime zest
  • 2 cloves garlic

Toppings (this can vary depending on what you like!)

  • 1 avocado (optional), sliced in half- sprinkled with lime juice and sea salt
  • 1 package queso fresco (white Mexican cheese), crum


  • 2 limes, sliced
  • sea salt (to taste)
  • pepper (to taste)
  • cilantro
  • 1 tomato
  • 1/2 cup sour cream
  • 1 cup chopped cilantro
  • 1 jalapeno
Saute your peppers in a skillet while the skirt steak grills on direct heat.


Combine all marinade ingredients in an immersion blender or food processor.

Marinate your skirt steak for at least 1 hour and up to 5 hours.

Preheat your grill for medium direct heat, about 350-400 degrees. Using a cast iron skillet, put the skillet on the grill and add the olive oil. Once the oil gets hot, add the onion and peppers to saute on the grill.

Grill the skirt steak on direct heat for 4 minutes per side, or until they begin to lightly develop char marks. Be careful not to overcook as this is a thin cut of meat and keep in mind that the meat will continue to cook after it’s taken off the grill. Tent the meat in foil for 5 minutes after it is taken off the grill. Once the onions are translucent, the veggies are ready to be taken off the grill.

Grill your favorite toppings for extra smoky goodness!

While the meat is resting, grill the tomato, jalepeno, avocado and limes until they develop nice char marks. This is going to add even more smoky flavor to your fajitas! Take the veggies off and heat the tortillas for 10 seconds each side, just long enough to get them warm.

Slice the meat against the grain for your fajitas. Serve with your sauteed peppers and onions, sliced fire roasted tomatoes, avocado slices w/lime, fresh cilantro, crumbled queso fresco, and sour cream.

These fajitas will trump any restaurant fajitas you will have! Enjoy!

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10 Responses to Chili Lime Skirt Steak Fajitas

  1. Larry June 9, 2011 at 2:09 pm #

    Your fajitas look and sound terrific – now I’m really looking forward to the 19th.

  2. Chris June 11, 2011 at 2:05 pm #

    Oh boy, these look delicious, Robyn! Do you prefer the inside or outside cut of skirt steak? I like them both after trying them, for me it would depend whether I’m using it for fajitas or as a more traditional steak dish.

  3. Perry P. Perkins July 6, 2011 at 5:57 pm #

    That looks fantastic! I love anything wrapped in a tortilla, and skirt steak? Best tasting cut on the cow, IMO.

    Hey, if you can get it locally, try some Mexican Crema instead of the sour cream. Basically the same stuff, but the Mexican version is milder and creamier, I’ll never go back, lol!

    Thanks for a great post (and awesome pictures), now I’m going to have to go shopping!


    Perry P. Perkins
    “La Caja China Cooking”
    “La Caja China World”

  4. Robyn July 7, 2011 at 7:39 am #

    Hi Perry,

    I will definitely have to give the crema a try. No doubt it will be easy to find in Miami. Look forward to checking out your recipes on La Caja China!

  5. Alvin September 23, 2011 at 10:02 am #

    If you are looking to cook the different style of steaks or any other meat dishes then this is the right collection of recipes for you:

  6. j September 26, 2012 at 6:44 pm #

    How much lime zest? We’re trying the marinade tomorrow.

  7. Robyn September 27, 2012 at 7:31 am #

    About a teaspoons worth of lime zest. Good lUck!

  8. Wade Grassman February 3, 2013 at 8:41 am #

    I ran across your website about a week ago while I was looking at the the BGE site on FB. This is the first recipe I tried and it was great! I didn’t use Bell Pepper – but went with Publano and Cubanelle peppers. Thanx I am looking forward to more recipes!

  9. Wade Grassman February 3, 2013 at 8:43 am #

    Oh snap also used Tomatillos….

  10. Robyn February 3, 2013 at 11:57 am #

    I love cubanelle and poblano peppers- and tomatillos! Thx for the idea!