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Skirt Steak Fajitas

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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 4 servings (8 fajitas)
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1 tablespoon chili powder

1 teaspoon sugar   

1 teaspoon garlic powder   

1 teaspoon onion powder   

1 teaspoon kosher salt   

1/2 teaspoon freshly ground black pepper   

2 yellow bell peppers, quartered  

1 red bell pepper, quartered  

1 yellow onion, cut into thick rounds  

1 bunch scallions, trimmed  

2 tablespoons canola oil   

1 pound skirt steak, cut into 2 long pieces 

8 small flour tortillas, warmed  

For serving: sour cream, shredded iceberg lettuce, guacamole, shredded cheese and lime wedges  


  1. Preheat a grill to medium-high heat.
  2. In a small bowl, combine the chili powder, sugar, garlic powder, onion powder, salt and pepper. 
  3. Use a pastry brush to coat both sides of the bell peppers, onions and scallions with some of the oil, then sprinkle with a quarter of the spice mix. Pat the steaks dry with a paper towel, then brush with the remaining canola oil and season with the remaining spice mix. 
  4. Grill the steaks until grill marks appear and they start to char slightly, about 3 minutes per side for medium rare. Grill the peppers, onions and scallions until grill marks appear, 3 to 4 minutes per side. Remove everything to a cutting board. Coarsely chop the vegetables first to allow the steaks some time to rest. Slice the steaks against the grain into thin slices.
  5. Serve with the warm flour tortillas (I like to wrap a stack of tortillas in foil and warm on the grill) and sour cream, lettuce, guacamole, cheese and lime wedges.