Entree: Mexico – Coahuila (Tex-Mex northern tradition) – Fajitas de falda a la plancha (Grilled 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 30 min

Total 50 min

Ingredients

- 2 lb (900 g) skirt steak (falda)
- 4 tbsp (60 ml) lime juice
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) kosher salt, plus more for finishing
- 1/2 tsp (2.5 g) ground black pepper
- 3 bell peppers (mixed colors), halved and seeded (approx. 1.5 lb / 680 g total)
- 2 medium onions, quartered (approx. 12 oz / 340 g)
- 1/4 cup (60 ml) chopped cilantro
- 8 (8-inch / 20 cm) flour tortillas
- 1/2 cup (120 ml) salsa verde or red salsa
- 1 lime, cut into wedges
- 1/2 cup (120 ml) sour cream (optional)

Instructions

1. Pat skirt steak dry, rub with vegetable oil, lime juice, salt, and pepper. Let marinate 20–40 minutes at room temperature.
2. Preheat a grill or grill pan to high heat. Brush peppers and onions with oil and grill until charred and soft, 6–10 minutes, turning occasionally.
3. Grill skirt steak 3–5 minutes per side depending on thickness for medium‑rare to medium; let rest 5–7 minutes on a cutting board.
4. Slice steak thinly across the grain. Chop or slice the grilled peppers and onions into fajita‑sized strips.
5. Warm tortillas on the grill briefly until pliable. Assemble tortillas with steak, peppers, onions, cilantro, salsa, sour cream if using, and lime wedges to squeeze.