Texas Beef Fajitas
Juicy skirt steak marinated in lime, garlic, and Worcestershire sauce, then grilled with onions and peppers for flavorful fajitas perfect for sharing.
Ingredients
Instructions
- Combine lime juice, garlic, and Worcestershire sauce to make the marinade.
- Marinate the steak in the mixture for at least 3 hours or overnight.
- Drain the meat well before grilling.
- Grill the steak over charcoal until barely medium-rare.
- Slice the onions into strips.
- Cut the green peppers into 1/4-inch strips.
- Heat vegetable oil in a skillet and cook the onions and peppers until tender.
- Warm the flour tortillas.
- Slice the grilled steak and serve with onions, peppers, and tortillas, garnished with fresh cilantro if desired.
Tips & Substitutions
For a deeper flavor, consider marinating the skirt steak overnight. If you don't have skirt steak, flank steak is a great substitute. To enhance the dish, add a pinch of cumin or chili powder to the marinade. When grilling, let the meat rest for a few minutes before slicing to retain juices. Serve with fresh lime wedges for added brightness.
Serving Suggestions
Serve the fajitas with sides like Mexican rice or refried beans for a complete meal. Fresh guacamole and salsa are excellent accompaniments. Consider pairing with a refreshing salad or serving them alongside Baked Nachos for a fun twist. For added flavor, try a sprinkle of queso fresco on top.
Storage & Reheating
Store any leftover fajitas in an airtight container in the refrigerator for up to 3 days. To reheat, warm the steak and vegetables in a skillet over medium heat until heated through, or microwave for 30-60 seconds. For best results, warm the tortillas separately to maintain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Texas Beef Fajitas contains roughly 749 calories, with 34g protein, 41g carbohydrates, and 52g fat. It is an excellent source of protein (69% of the Daily Value), vitamin A (48% of the Daily Value), and iron (33% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 899mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for fajitas?
Yes, you can use flank steak or even sirloin as alternatives to skirt steak. Just remember that cooking times may vary depending on the thickness of the cut. Marinating is key to ensuring tenderness, regardless of the beef cut chosen.
What can I do with leftover fajitas?
Leftover fajitas can be repurposed in numerous ways. Try using the steak and veggies in a breakfast scramble or as a filling for Tacodillas. You can also make a fajita salad by tossing the ingredients over mixed greens with your favorite dressing.
How can I make the fajitas spicier?
To increase the heat in your fajitas, add sliced jalapeños or serrano peppers to the onion and pepper mixture while cooking. You can also include a dash of hot sauce in the marinade or serve with a spicy salsa on the side to kick up the flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).