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Cook the peppers first

Skirt Steak Fajitas for Two

Peppers and onion can wait briefly while skirt steak finishes. Keep the steak whole for a reliable temperature check, then slice it thinly across the grain for the tortillas.

Six steak fajitas with bell pepper and onion on two plates beside a bowl of yogurt
Makes
2 main portions, 3 small tortillas each
Preparation
About 15 minutes
Cooking or chilling
About 15 to 22 minutes, plus at least 3 minutes resting
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Get everything ready

Ingredients

2 main portions, 3 small tortillas each

What you need

Grill, heavy skillet, tongs, clean cutting board and food thermometer.

Time to cook

Method

  1. Prepare the steak

    Heat the grill to medium high, about 425°F. Note the direction of the steak's grain. Pat dry and rub with 1 teaspoon oil, cumin, garlic powder, salt and pepper.

  2. Soften the peppers first

    Warm the remaining 2 teaspoons oil in a heavy skillet over medium high heat. Cook the pepper and onion for about 8 to 12 minutes, stirring, until softened with browned edges. Reduce the heat to keep them warm while the steak cooks.

  3. Grill and check

    Grill the whole steak about 3 to 5 minutes per side, depending on thickness. Insert the thermometer from the side into a thick area. It must reach at least 145°F before removal. Move to a cooler area to finish if the outside browns too quickly.

  4. Rest and slice thinly

    Rest on a clean board at least 3 minutes. Cut long steak into manageable lengths, then turn each section and slice thinly across its grain. Toss the slices with the lime juice.

  5. Warm and fill

    Warm the tortillas in a dry pan or on the cooler grill area. Divide steak and vegetables among the six tortillas. Offer the optional yogurt separately.

Before you make it

Skirt and flank are different

This method uses trimmed skirt steak. Flank is thicker and needs a different cooking window.

Tortilla size matters

Six small tortillas make two portions here. Large burrito tortillas are not a one for one shopping swap.

Temperature comes first

USDA gives beef and pork steaks, chops and roasts a minimum of 145°F before removal from heat, followed by at least 3 minutes of rest. See the USDA food safety guidance.

Cooking times and serving counts are estimates. The planner rounds up to complete batches. When you multiply a batch, use additional pans or cook in stages rather than crowding the food.

Choose the setup

Find skirt steak in the plate region. See tongs and thermometer guidance.

Serving and leftovers

Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.

Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.

USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.

See USDA leftovers guidance for cooling, storage and reheating.