Fajitas are my jam. Never do I not want to be eating fajitas. The obsession started on my first birthday and has been going strong ever since. The party was at Chi-Chi’s, and that restaurant will forever hold a special place in my heart. It also set the stage for my fixation, maybe a compulsion, to order any remotely Mexican or Tex-Mex item I saw on a menu. If it was listed, I was ordering it, didn’t care if I was at Chili’s, TGI Fridays, some random Italian/Mexican spot or an actual Tex-Mex restaurant.
Being a kid and having that sizzling platter arrive to your table, with all the various accoutrement, was exhilarating. The tortilla warmer! Extra sour cream? Yes. More cheese? Absolutely. Steak or chicken? Both! (Is this allowed!?) Still gets me psyched to this day. Anytime I’m assembling my food tableside is bliss, whether that be at a restaurant or at home. Plus, fajitas are easy to customize, use any protein you want, or none at all, go all veg if that’s your vibe. Scatter bowlfuls of toppings and sides all over the table so everyone helps themselves and then set out a large platter of your grilled items. Make it your own, top it however you like. And, if you have a tortilla warmer, bust it out, show it off. Make it a party.
For this particular version I’m doing grilled skirt steak, because it’s my favorite. I love skirt steak. If you’ve seen some of my other recipes you probably already know, it’s my meat of choice. Also shout out to the hanger steak and the Delmonico steak. They’re both near and dear to me, but for fajitas, they are not it. Skirt steak cooks super quick, has the best flavor (it is deeply and decidedly meaty) and once carved up, it’s super tender. I’m drooling just thinking about it. But, with all that said, you can certainly sub in shrimp, chicken of fish here. Make your own adventure. Tell me about it, I would love to hear!
Anytime I’m assembling my food tableside is bliss, whether that be at a restaurant or at home.
Sizzling Skirt Steak Fajitas with a Chipotle-Orange Marinade
These fajitas are made with tender, marinated strips of grilled skirt steak, charred peppers, and caramelized onions, all wrapped in warm tortillas. The chipotle-orange marinade adds a perfect balance of smoky heat and bright citrus, making these grilled fajitas a perfect weeknight meal you’re going to me making over and over again.
The Ultimate Grilled Steak Fajitas Recipe
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Time Breakdown
- Prep Time: 15 minutes
- Marinating Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
Servings: 4
Ingredients for Perfect Steak Fajitas
For the Chipotle-Orange Marinade:
- Chipotle powder – Adds smoky heat and depth of flavor
- Dried oregano – Provides earthy, aromatic notes
- Orange – Zest and juice bring bright citrus flavor
- Garlic
- Olive oil
- Cilantro stems – Adds fresh, herbal complexity
For the Skirt Steak Fajitas:
- Skirt steak – Ideal cut for fajitas, it cooks quick and has great flavor.
- Bell peppers – I think a mix or green and some sweeter red, orange or yellow peppers is ideal.
- Onion – Yellow, white or red onion are all good choices here
- Flour tortillas – The classic wrapper for fajitas, but you can certainly use corn.
The Ultimate Fajita Toppings:
- Iceberg lettuce – Adds fresh crunch. You can use cabbage too.
- Cheese
- Cilantro
- Radishes
- Limes
- Mole powder (optional)
Step-by-Step Fajita Grilling Instructions
- Prepare the fajita marinade – Combine chipotle powder, oregano, orange zest and juice, crushed garlic, olive oil, and chopped cilantro stems in a bowl.
- Marinate the skirt steak – Cut skirt steak into 4-inch pieces, season with salt, and toss with marinade. Cover and refrigerate for 30 minutes to 1 hour.
- Prep the peppers and onions – Remove pepper seeds and flatten. Cut onions into wedges, keeping root end intact.
- Preheat grill – Coat vegetables with oil and season with salt. Pat meat dry.
- Grill Those Fajitas – Cook meat and vegetables to desired doneness. Warm tortillas on grill.
- Rest and slice – Let meat rest for 10 minutes, then slice against the grain. Cut peppers into strips and trim onions.
- Serve – Arrange grilled items on a platter with tortillas and toppings.
Some Expert Tips when Making Steak Fajitas
- For maximum flavor, marinate the steak for up to 4 hours.
- Let your steak come to room temperature before grilling for even cooking
- Ensure your grill is hot before adding the steak to achieve a perfect sear.
- Don’t overcrowd the grill – give your ingredients space for proper charring
- Always slice skirt steak against the grain for tender bites.
- Warm your tortillas on the grill for added smoky flavor.
- For indoor cooking use a cast-iron skillet or broiler pan to achieve a similar char.
FAQs
Why choose skirt steak for fajitas?
Skirt steak is ideal for fajitas since it cooks quickly, is super tender (as long as you slice it against the grain!), it easily absorbs marinades and is just a very flavorful cut of meat all on its own. I could go on and on about how much I love skirt steak. It’s perfect for fajitas, but if you’re not that into it, or it’s not available, you can also use NY strips steak, flank steak or sirloin.
Can I cook these fajitas without a grill?
Absolutely! You can use a cast-iron skillet on the stovetop or a sheet pan in a hot oven (450°F) to achieve similar results. Just be sure to preheat your cooking surface for the best sear.
Can I make these fajitas ahead of time?
While it’s best to grill just before serving, you can marinate the meat up to 8 hours in advance and prep all vegetables and toppings earlier in the day.
What’s the best way to slice skirt steak?
Always slice skirt steak against the grain (perpendicular to the muscle fibers) for maximum tenderness.
Storing Your Leftover Fajitas
Store leftover cooked steak and vegetables separately from toppings in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. For best results, assemble the fajitas just before serving.
Some Serving Ideas
- Create a DIY fajita bar for entertaining, allowing guests to build their own perfect fajita.
- Serve with sides like Mexican rice, refried beans, or a fresh avocado orange salad.
- Use leftover steak in a hearty breakfast taco or make a steak salad for lunch.
Looking for some Recipe Variations?
Chicken Fajitas
Substitute chicken breast or thighs for the skirt steak.
Shrimp Fajitas
Use large shrimp instead of steak, reducing marinating time to 15-20 minutes.
Vegetarian Fajitas
Forget the meat altogether and go all veg. Add in some grilled corn, mushrooms or squash.
Skirt Steak Fajitas
Ingredients
The Marinade
- 2 tsp chipotle powder
- 1 tsp dried oregano
- 1/2 orange - zest and juice
- 2 cloves garlic - crushed
- 2 tbsp olive oil
- small handful cilantro stems - chopped
The Fajitas
- 1 lb skirt steak cut into manageable pieces, roughly thirds
- 2 peppers bell, poblano, any kind you like
- 1 onion sliced in wedges
- 8 flour tortillas plus more
- salt
Toppings
- iceberg lettuce finely shredded
- cheese cheddar, jack, queso fresco, whatever you like
- cilantro roughly chopped
- radishes sliced
- limes cut in wedges
- mole powder optional, but I like it
Instructions
- Cut your skirt steak into manageable pieces, about 4 inches long is good. Generously season you steak with salt. Combine your marinade ingredients together in a bowl or container and toss with your divided skirt steak. Cover and let sit for at least 30 minutes, an hour is better.2 tsp chipotle powder, 1 tsp dried oregano, 1/2 orange - zest and juice, 2 cloves garlic - crushed, 2 tbsp olive oil, small handful cilantro stems - chopped, 1 lb skirt steak
- To prep your peppers I would recommend removing the top and seeds, make one vertical slit and then flatten it out as best you can. I find it easier to grill a few large pieces of pepper, than a million little strips. To prep the onions, slice into wedges keeping the root end intact as much as possible. It helps them stay together on the grill, you can also skewer them. Whatever is easiest. Usually 3-4 wedges on each skewer is a good bet.2 peppers, 1 onion
- Get your grill pre-heated while you coat your onion and peppers in oil and season with salt. Pat your meat dry. Get your meat and veg on the grill and cook to your liking. I typically like the steak mid-rare and the veg charred but not mush, but you do you. Toss your tortillas on at the end to get some color and warm up before serving.8 flour tortillas
- Let your meat rest for 10 minutes and then slice across the grain. Slice peppers into long strips and trim off the root end of those onions is they haven’t already separated themselves.
- To serve, arrange your grilled items on a large platter along with the tortillas and set out on the table with your toppings and sides. Eat up.
2 thoughts on Grilled Skirt Steak Fajitas
I think you made this for me & Dad. Delish.
Yeah, I totally did and it was delish! We should have it again this week…