Weeknight · Inspired by Fellow Cooks
Inspired by Go Jackrabbit Go.
Skirt Steak Fajitas
Weeknight fajitas the way they should be. Inside skirt marinated in lime and spice, seared in a ripping-hot skillet and served with charred peppers and onions.
TimeAbout 30 minutes, plus 30 minutes marinating
Serves4
EaseEasy
CutInside Skirt Steak
Target125–130°F
Ingredients
- Legacy Maker Farms 1876 Single-Source1½ lbs inside skirt steak
- Juice of 2 limes
- 2 tbsp oil, plus more for the pan
- 3 garlic cloves, minced
- 1 tsp each cumin, chili powder and kosher salt
- 2 bell peppers, sliced
- 1 onion, sliced
- Warm tortillas, salsa and sour cream
Method
- 1Mix the lime juice, oil, garlic and spices. Coat the steak and marinate 30 minutes to 2 hours.
- 2Heat a cast-iron skillet over high heat. Sear the steak 2–3 minutes per side to 130°F. Rest on a board.
- 3In the same pan, char the peppers and onion 5–6 minutes.
- 4Slice the steak thin against the grain and serve with the vegetables, tortillas and toppings.
125–130°F
Cook to temperature, not timePull steaks at 125–130°F for medium-rare. Dry-aged beef cooks a little faster, so check early. The USDA recommends 145°F with a 3-minute rest.
Weeknight · Inspired by Fellow Cooks
Inspired by Go Jackrabbit Go.
Skirt Steak Fajitas
Weeknight fajitas the way they should be. Inside skirt marinated in lime and spice, seared in a ripping-hot skillet and served with charred peppers and onions.
TimeAbout 30 minutes, plus 30 minutes marinating
Serves4
EaseEasy
CutInside Skirt Steak
Target125–130°F
Ingredients
- Legacy Maker Farms 1876 Single-Source1½ lbs inside skirt steak
- Juice of 2 limes
- 2 tbsp oil, plus more for the pan
- 3 garlic cloves, minced
- 1 tsp each cumin, chili powder and kosher salt
- 2 bell peppers, sliced
- 1 onion, sliced
- Warm tortillas, salsa and sour cream
Method
- 1Mix the lime juice, oil, garlic and spices. Coat the steak and marinate 30 minutes to 2 hours.
- 2Heat a cast-iron skillet over high heat. Sear the steak 2–3 minutes per side to 130°F. Rest on a board.
- 3In the same pan, char the peppers and onion 5–6 minutes.
- 4Slice the steak thin against the grain and serve with the vegetables, tortillas and toppings.
125–130°F
Cook to temperature, not timePull steaks at 125–130°F for medium-rare. Dry-aged beef cooks a little faster, so check early. The USDA recommends 145°F with a 3-minute rest.