Nothing delivers delicious, authentic fajita flavor like our Fajita Spice – an aromatic blend of garlic, cumin and oregano – especially when the meat is given plenty of time to marinate. Tossed with peppers and onions, the juicy skirt steak becomes a delicious base for make-your-own fajitas.

Prep time: 180 min

Cook time: 20 min

Total time: 200 min

Skirt Steak Fajitas
Copyright Recipe © 2015 Woodland Foods


Serves 4

  • 1/2 Cup Soy Sauce

  • 1/2 Cup Lime Juice

  • 1/2 Cup Canola Oil

  • 1/4 Cup Dark Brown Sugar, packed

  • 2 1/2 Tablespoons Fajita Spice

  • 2 Garlic Cloves, minced

  • 2 Pounds Skirt Steak, trimmed

  • 1 Large Green Bell Pepper, seeded and sliced

  • Large Red Bell Pepper, seeded and sliced

  • 1 Large Yellow Onion, cleaned and sliced

  • 12 Flour Tortillas, toasted on the grill

  • Guacamole

  • Shredded Cheese

  • Pico De Gallo

  • Sour Cream


  1. Whisk soy sauce, lime juice, canola oil, brown sugar, Fajita Spice and garlic in medium bowl until thoroughly combined. Reserve 1/2 cup marinade and transfer remaining marinade to large re-sealable bag.

  2. Add skirt steak to bag, seal tightly and squish around to coat with marinade. Lay flat in refrigerator, turning occasionally for at least 3 hours and up to 10.

  3. Meanwhile, place peppers, onions and remaining marinade in bowl and toss to combine. Refrigerate until ready to use.

  4. Preheat grill on high.

  5. Remove meat from marinade, discard marinade and pat dry. Place meat on grill and cook, flipping periodically, until well-charred and instant-read thermometer inserted into center registers 115°F to 120°F for medium-rare or 125°F to 130°F for medium. Transfer steaks to large plate, tent with foil, and allow to rest for 10 to 15 minutes.

  6. While steak is resting, heat nonstick, heavy-bottomed skillet over medium-high heat. Add pepper and onion mixture and cook until softened and beginning to char.

  7. Slice skirt steak on the bias and toss with peppers, onions and any juices. Serve immediately with tortillas, guacamole, pico de gallo, sour cream and cheese.