Grilled Grass-fed Skirt Steak Fajitas Recipe
- Servings: 4-6
- Prep Time: 25 minutes
- Cook Time: 15 minutes
This fajitas recipe from Plays Well With Butter is made with strips of tender New Zealand grass-fed skirt steak marinated in a zesty blend of citrus and spices, then grilled with bell peppers and sweet onions for smoky, caramelized flavor in every bite.
Tip: Since it’s so flavorful, the steak doesn’t need to marinate for too long. The 10-15 minutes it takes to prep the fajitas veggies and preheat the grill will suffice. However, if you plan ahead, you can marinate in the fridge for up to 2 days.
- 2 lb. New Zealand grass-fed skirt steak (Tip: look for the Taste Pure Nature Logo)
- 1 orange, juiced
- 2 limes, juiced
- 3 tablespoons avocado oil, divided
- 2 tablespoons agave nectar
- 1 tablespoon ancho chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 bell peppers, sliced into flat planks
- 1 red onion, peeled & thinly sliced (root end intact)
- Kosher salt
- Black pepper
- Corn tortillas
- Smashed avocado or guacamole
- Queso fresco or cheese of choice
- Freshly chopped cilantro
- Lime wedges
- 1. In a large bowl, shallow baking dish or zip-top bag, combine orange juice, lime juice, 2 tablespoons of avocado oil, agave nectar, ancho chili powder, ground cumin, smoked paprika, garlic powder, and dried oregano. Season with kosher salt and black pepper. Whisk to combine well.
- 2. Place skirt steak in the marinade, tossing to coat the steak well. Set aside while you preheat the grill or cover and marinate in the refrigerator for up to 2 days.
- 3. Preheat grill to 550-600⁰ F for high direct heat grilling.
- 4. Prep vegetables for grilling by placing bell peppers and onions in a mixing bowl or on a small baking sheet. Drizzle with remaining 1 tablespoon avocado oil and season with kosher salt and black pepper. Toss to coat and set aside for grilling.
- 5. Drain steak and discard excess marinade. Place marinated skirt steak on the grill grates, arrange vegetables around the skirt steak and close grill lid.
- 6. Grill steak 2-4 minutes per side for preferred doneness (about 3 minutes per side yields a nice medium-rare).
- 7. Grill the vegetables for 3-4 minutes per side, or until nicely charred.
- 8. Transfer grilled skirt steak and veggies to a plate or small baking sheet. Let steak rest for at least 5 minutes before carving.
- 9. Once cool enough to handle, slice the grilled skirt steak. When slicing skirt steak, it’s important to slice against the grain. Cut the steak into 4-inch sections, rotate each section 90⁰, then slice at a 45⁰ angle against the grain.
- 10. Serve immediately, with desired toppings.