Entree: Mexico – Norte de México / Texas border (Tex-Mex) – Fajitas de arrachera (Skirt steak fajitas)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 50 min

Total 1 hr 5 min

Ingredients

- 1.5 lb (680 g) skirt steak (arrachera)
- 3 tbsp (45 ml) lime juice
- 2 tbsp (30 ml) vegetable oil
- 3 cloves garlic, minced (approx. 9 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) chili powder
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 large bell peppers, sliced (approx. 1 lb / 450 g total)
- 1 large onion, sliced (approx. 8 oz / 225 g)
- 2 tbsp (30 ml) chopped cilantro
- 8 (8-inch / 20 cm) flour tortillas
- 1/2 cup (120 ml) sour cream
- 1/2 cup (120 ml) salsa
- 1 lime, cut into wedges (approx. 1 lime)

Instructions

1. Combine lime juice, vegetable oil, minced garlic, cumin, chili powder, salt, and pepper in a bowl; add skirt steak and turn to coat. Marinate at least 30 minutes or up to 4 hours refrigerated.
2. Bring steak to room temperature 20 minutes before cooking. Preheat a large cast‑iron skillet or grill over high heat until very hot.
3. Remove steak from marinade, shake off excess, and sear 3–4 minutes per side for medium‑rare (adjust time for thickness). Transfer to a cutting board and rest 5–10 minutes.
4. While steak rests, add a little oil to the skillet, sauté sliced onions and bell peppers over high heat until charred at edges and tender, about 6–8 minutes; season with a pinch of salt.
5. Slice skirt steak thinly against the grain into strips. Toss steak slices with chopped cilantro and a squeeze of lime.
6. Warm tortillas in a dry skillet or wrapped in foil in a low oven. Serve steak and peppers on tortillas with sour cream, salsa, and lime wedges.