Beef Fajitas with Bell Peppers and Onions

Introduction

The lime, soy sauce, and brown sugar marinade gives the skirt steak enough seasoning to stand up to a hot charcoal grill, while the cast-iron peppers and onions stay browned at the edges and soft in the middle. You get a flexible fajita setup that works for a cookout, a weeknight dinner, or a serve-yourself meal for a larger group.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 6-12

Ingredients

Marinade

• ½ cup olive oil
• ⅓ cup soy sauce
• Juice of 2 limes
• 1 tsp red pepper flakes
• ½ tsp freshly-ground cumin
• 4 green onions, chopped
• 3 Tbsp dark brown sugar

Fajitas

• 1 ea. (2.25 lb / 1 kg) inside skirt steak, cut into 3 equal pieces
• 1 Tbsp vegetable oil
• 4 small onions, wedged
• 2 small red and green bell peppers, sliced

Serving

• Tortillas
• Salsa fresca
• Chunky guacamole
• Lime wedges

Instructions

1. Combine olive oil, soy sauce, lime juice, red pepper flakes, cumin, green onion, and brown sugar in a blender. Blend until smooth.
2. Pour marinade into a gallon size zip-top plastic bag. Add skirt steak and seal, removing as much air as possible. Refrigerate for at least 1 hour, preferably 24 hours or more.
3. Remove steak from marinade and place down as close as possible to coals of a preheated charcoal grill. Cook one side until the internal temperature is 125°F (51°C). Flip and allow to cook until the internal temperature is at least 145°F (63°C) in the thickest part. These temperatures are enough to safely cook the meat, you may like it more well done.
4. Remove and cover immediately, allowing at least 3 minutes to rest. You may wish to immediately wrap tightly with aluminum foil and remove to a low heat area of the grill or a low heat oven to keep ready for less-than-immediate use.
5. Meanwhile, place a 9-10-inch (23-25 cm) cast-iron skillet down on the coals (or a stove).
6. Once pan has heated, toss sliced peppers and onions with vegetable oil. Place in the skillet and cook for at least 2-3 minutes. They should be cooked to a moderately soft state on high heat with some browning evident. A small amount of water can be added, and the pan covered, to partially steam the vegetables if desired. Remove and keep warm.
7. Slice steak as thinly as possible across the grain.
8. Serve fajitas with tortillas, salsa, guacamole, and lime wedges (see notes).

Variations

• Swap the inside skirt steak for flank steak if needed. You will get a slightly leaner bite and a firmer texture, but it still slices well for fajitas.
• Replace the soy sauce in the marinade with tamari. The flavor stays savory and salty, and the dish works for a gluten-free meal if your tortillas and sides match.
• Use only red bell peppers or add yellow bell peppers in place of the mixed red and green bell peppers. Red and yellow peppers make the skillet vegetables sweeter and less sharp.
• Warm corn tortillas instead of flour tortillas for serving. Corn tortillas give you a more toasted, sturdy base with a stronger corn flavor.
• Reduce the red pepper flakes to 1/2 tsp if you want less heat. The fajitas will still taste bright and seasoned, but the spice level will be milder.

Tips for Success

• Let excess marinade drip off the steak before it hits the grill so the brown sugar in the marinade does not scorch too quickly.
• Check the skirt steak in the thickest part with a thermometer, since the recipe gives specific internal temperatures and skirt steak cooks fast over coals.
• Heat the cast-iron skillet fully before adding the peppers and onions so they brown instead of steaming.
• Slice the rested steak as thinly as possible across the grain, as directed, or it will eat tougher than it should.
• Keep the vegetables only moderately soft; if they go too long, they lose the browned edges that give the fajitas contrast.

Storage and Reheating

Store the cooked steak and vegetables in separate airtight containers in the fridge for up to 4 days. If you want to freeze them, wrap the sliced steak tightly and freeze both components in freezer-safe containers for up to 2 months.

Reheat the steak and vegetables in a skillet over medium heat just until hot, 3 to 5 minutes, to avoid overcooking the meat. You can also microwave them covered in short bursts, stirring the vegetables once. Warm tortillas separately right before serving.

FAQ

Can you make these fajitas without a charcoal grill?

Yes. You can cook the steak on a very hot grill pan or heavy skillet on the stove, then follow the vegetable step as written.

Can you marinate the steak overnight?

Yes. The recipe is built for at least 1 hour of marinating, and overnight gives the skirt steak deeper seasoning.

Can you use flank steak instead of inside skirt steak?

Yes. Flank steak is a practical substitute, but it is slightly leaner and benefits from careful slicing across the grain.

How do you keep the vegetables from turning soggy?

Start with a fully heated cast-iron skillet and cook the peppers and onions on high heat for a short time. If you add water to steam them, use only a small amount and uncover as soon as they soften.