Steak Fajitas

If you asked me what my favorite cheap cut of steak was, my immediate answer would be skirt steak.  It is quick and easy to cook and plenty flavorful.  You can have it grilled plain, seasoned with just a bit of salt and pepper or marinated with any combination you can think of and the flavors come through beautifully. 

Marinated skirt steak was one of the first meals I made for my husband, way back in the day,  and I always like to think that’s what made him stick around!

Lately, my favorite preparation has been in the form of fajitas, with some extra veggies thrown in my from CSA.  The combination of steak, zucchini, peppers and onions really go well together wrapped up in a tortilla.  

Ideally, marinate the steak over night, but if you don’t have the time, letting the steak sit for the 45 minutes it takes to prep and cook and the vegetables is enough to impart more than enough taste.  If you choose, I made a little extra marinade for the zucchini and let it sit before cooking, but that is completely optional. 


For the marinade:

3 tablespoons low sodium (regular is fine too) soy sauce

1 tablespoon worcestershire sauce

1/4 cup olive oil

2 cloves garlic, minced

1/8 teaspoon cayenne pepper

1 tablespoon cumin

For the Fajitas:

1lb skirt steak ( I think my package was slightly over)

1 large onion, thinly sliced

1 bell pepper, any type, thinly sliced

1 small zucchini, halved and cut into 1/2” pieces

Flour tortillas

In a ziploc bag, mix the marinade and place the skirt steak in, seal and put in the fridge to marinate.  If you choose, in a smaller ziploc bag, do the same with the sliced zucchini, set aside.  

In a non-stick skillet, on medium-low heat, drizzle some olive oil and saute the sliced onions.  Cook for about 5 minutes until translucent, add the peppers and cook until both are soft and the onions are caramelized about 20-25 minutes. 


Using a grill pan, heat on medium-high and with a paper towel dipped in some olive oil carefully season the pan (I recommend using tongs to hold the paper towel).  

Grill the zucchini until cooked, about 6-8 minutes and flip.  Cook an additional 6-8 minutes set aside. 


Remove the steak from the fridge.  Discard the marinade.  Skirt steak is usually in one long piece, depending on the size of your grill pan, you made need to cut the steak to fit.  Grill the steak about 2-3 minutes per side for medium-rare.  Since the steak is so thin, it will cook very quickly.  Let sit on a cutting board for 5 minutes, tented with foil and then slice in 1” pieces against the grain.  


To heat the tortillas, either carefully heat them directly over your gas burner, or on a dry skillet. 


Little Red Kitchen Bake Shop

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