Marinated skirt steak with peppers and onion in a cast iron pan.
About this recipe
Marinated skirt steak fajitas - the original Tex-Mex recipe born among the Texan cowboys (tejanos). Tender and juicy meat with roasted peppers and onion, served in a sizzling cast iron pan with flour tortillas.
History & Origin
Beef fajitas are, technically speaking, the original fajitas: the ones invented by Texan cowboys in the early twentieth century using the skirt steak that nobody else wanted. The skirt steak, the cut that gives the whole dish its name, is a long, fibrous muscle located in the diaphragm of the animal, with an exceptional amount of marbled fat that gives it an intense and incomparable flavour when grilled at high temperatures. Mexican cowboys in Texas developed the perfect technique: marinate the meat in lime, garlic and spices for hours to tenderise its fibres, then grill it quickly over a very high heat to caramelise the surface whilst the inside remains juicy. Sliced thinly against the grain, the meat becomes tender and full of flavour. This preparation remained a secret of southern Texas for decades, known only within the tejano community, until Houston's Ninfa's restaurant put it on their menu in 1973. In 1977, Sonny Falcon, nicknamed the 'King of Fajitas', began serving fajitas at outdoor events in Texas, turning the dish into a state-wide phenomenon. The peak of popularity came in the 1980s when national chains adopted fajitas and turned them into the quintessential Tex-Mex dish, even displacing tacos in popularity during that era.
Estimated cost
£16.00
Total cost
£4.00
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
420
Calories
38g
Protein
18g
Carbohydrates
20g
Fat
2g
Fibre
620mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Marinate the skirt steak: mix the juice of 2 limes, 4 tablespoons of oil, 4 crushed garlic cloves, cumin, chilli powder, oregano, salt, pepper and a tablespoon of Worcestershire sauce. Cover the meat and marinate for 4 hours or overnight in the fridge.
💡 Worcestershire sauce is the secret ingredient that gives depth to the Tex-Mex marinade.
- 2
Remove the meat from the fridge 30 minutes before cooking. Heat the cast iron pan to maximum heat until very hot (almost smoking). Grill the skirt steak for 3–4 minutes per side for medium.
💡 Do not overcook or it will become tough. Skirt steak is best eaten between medium and medium-well.
- 3
Leave the meat to rest for 5 minutes and cut into thin strips AGAINST the grain (perpendicular to the lines of the meat). This is crucial for tenderness.
💡 Cutting against the grain is the secret to keeping skirt steak tender and not chewy.
- 4
In the same pan, fry the sliced peppers and onion half-moons with a little oil over a high heat for 5–6 minutes. Mix with the meat strips and serve sizzling with warm tortillas and accompaniments.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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