Fajitas - Beef

These beef fajitas start with the marinade, and this one means business. Lime juice, tequila, garlic, cumin, and oregano soak into skirt steak for at least four hours (overnight is better), tenderizing the meat and building layers of tangy, smoky flavor before it ever hits the grill.

Skirt steak is the traditional fajita cut for a reason. It’s thin, cooks fast over high heat, and has a loose grain that soaks up marinade like a sponge. The tequila adds a subtle agave warmth that lime juice alone can’t match, and the acid in the lime works to break down the muscle fibers during the long soak.

The onion halves marinate right alongside the meat, then get pre-cooked until partly done before finishing on the grill. This ensures they’re soft and caramelized by the time the steak is ready. Grill the meat to rare or medium at most. Skirt steak toughens fast if overcooked.

Pro Tips

• Cut the steak against the grain after grilling. Skirt steak has a very visible grain, and cutting with it instead of across it leaves you with chewy, stringy slices.
• Let the grilled meat rest for 5 minutes before slicing so the juices stay in the meat, not on the cutting board.
• Warm the tortillas on the grill or in the microwave just before serving. Cold tortillas crack and don’t fold properly.
• Set up the garnishes (salsa, guacamole, sour cream, cilantro) before the meat comes off the grill so everything is ready to assemble.

Variations

• Use flank steak if skirt steak is unavailable. It’s leaner but slices beautifully against the grain.
• Add grilled bell pepper strips alongside the onions for more color and sweetness.
• Swap flour tortillas for corn tortillas for a more traditional, gluten-free option.