Steak Fajitas

Print PrintShare with Friends


This recipe pairs skirt steak (a flavorful, yet less tender cut of beef) with citrus, garlic and chile- all piled into a soft flour tortilla. The garnishes are up to you: We like pico de gallo, but also try grilled onions and bell peppers. Easy and low-calorie. Ladies Home Journal Test Kitchen Favorite.

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   sour cream (for garnish)
  • add   1 tablespoon chopped garlic
  • add   6 soft flour tortillas
  • add   1/3 cup fresh orange juice
  • add   1 tablespoon ground arbol chile (or chile powder)
  • add   1 tablespoon grated lemons
  • add   2 lbs skirt steaks (or flank steak)
  • add   pico de gallo
  • add   1/4 cup fresh lemon juice
  • add   1 tablespoon orange zest
  • add   1/2 teaspoon salt


  1. Make marinade:.
  2. Combine all ingredients in a large shallow baking dish. Add steak, turning to coat. Cover and marinate steak in the refrigerator, 45 minutes.
  3. Meanwhile, heat grill. Remove steak from refrigerator and stand at room temperature, 15 minutes. Remove steak from marinade and grill 5 minutes. Turn and grill steak 3 to 5 minutes more, or until instant-read thermometer inserted in center of steak reaches 135 degrees F for medium-rare.
  4. Transfer to cutting board and slice. Divide and fill warm tortillas with steak, pico de gallo and sour cream, if desired.
  5. Makes 6 servings.
  6. NOTE: Time does not include marinaing time.