Steak Fajitas
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Skirt Steak Fajitas

Fajitas are so easy to make and scale really well so you can feed just about any size group simply.  They make a great weeknight meal or a great party dish.  They are also really versatile and can be enjoyed as rice bowl toppings, in tacos, or enchiladas.

I have recently become a big fan of the weeknight rice bowl meal and fajitas are a perfect protein for one.  They are quick to whip and and can be cut to mix well with the rice so you can get an easy, complete bite!

I like mine with a hint of smokiness from chipotle powder.  You can easily make these a lot spicier or milder by using more ancho powder or paprika.

Skirt Steak Fajitas

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Mexican
Servings: 4 People


  • 1 Lb Skirt Steak
  • 1 Tbs Cumin
  • 1/2 Tbs Chili Powder
  • 1/2 Tbs Chipotle Powder
  • 1/2 Tbs Ancho Powder
  • 1 Tsp Oregano
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Red Pepper Flake
  • 1 Tbs Avocado or Grapeseed oil
  • 1 Yellow Onion cut into thin slices
  • 1 Green Pepper cut into thin slices
  • Salt and Pepper to taste


  • Heat a grill pan, skillet, or griddle with the oil over high heat.
  • Pat the steak dry. Mix all of the spices and coat the steak. Cook on each side for about 4-5 minutes. Remove the steak and slice perpendicular to the grain in thin slices.
  • Add the onion and pepper to the pan, reduce heat to medium. Cook for 3-4 minutes until the onion starts to go translucent.
  • Add the meat back in and cook for one more minute, tossing all of the ingredients together.
  • Serve over rice or in tacos and enjoy.



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