Beef Fajitas


Beef Fajitas

By David Calito    ,   ,

March 19, 2015

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Fajitas are from Mexico but also US have this recipe on the South area of the country. A lot of immigrants from Mexico have been traveling since 1900s. Traditional food they join Fajitas with rice and bean but sometimes its better when you combine with Nachos.

  • Prep: 15 mins
  • Cook: 25 mins
  • 15 mins

    25 mins

    40 mins

  • Yields: 6 servings


1 large beef skirt steak, (3pound).

1 cup yellow onion, sliced thin

2 tablespoons fresh garlic, chopped finely

1/4 cup fresh cilantro, chopped finely

2 Tablespoon of Paprika

1 large green bell pepper, cored and seeded

1 medium yellow onion

2 tablespoons olive oil

8 flour tortillas or pita bread


Skirt steak is the only meat used in making authentic TexMex fajitas.

Combine Paprika, 1 cup onion, garlic, and cilantro into a bowl and whisk to combine well. Pour into a large container with a ‘locking’ top or a large (1 gallon) plastic type zip lock bag. Add the skirt steaks and make sure all areas of the skirt steak get coated with the marinade. Cut the skirt steak in half if it is a long one, which many are. Marinate the skirt steaks at least 4 hours and overnight if possible.

When ready to cook the fajitas, first cut the bell pepper and onion into 1/8” strips and sauté in the olive oil until the onions have become caramelized. They will turn a dark brown. Leave in the frying pan, but turn the heat to low of off. If the onions and bell peppers dry out and start to stick, simply add about 1/4 cup of water.

To cook the fajitas, start a mound of charcoal briquettes or heat your ‘lava rock’ grill.

Remove the fajitas from the marinade. Place the fajitas on the grill and let sear on the first side about 2 minutes. Turn over and sear the second side. Now cover and let cook approximately for 8-10 minutes on each side. It will be normal for the skirt steaks to shrink in size while cooking.

The ideal way is to let the fire ‘kiss’ the meat, but not burning it at the same time. You want a charred finish, but not burnt.

When done, remove the fajitas and turn on the burner holding the sautéed bell pepper and onion to a medium high heat. Start by cutting the skirt steak about 3-4 inches. Cutting across the grain, cut off 1/4” strips and add to the bell peppers and onions that are hot.

Mix the strips well with the onions and bell peppers. Be sure to add any of the juices left on the cutting board after slicing.

EXTRA: serve with Rice & Bean and Pico de Gallo.


Nutrition Facts

Serving Size8oz
Total Fat8g
Saturated Fat4g

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