Skirt Steak Fajitas

There’s something about fajitas sizzling on a hot grill that brings people together fast. This recipe is simple, bold, smoky, and full of flavor without needing anything fancy. Just good ingredients, a little patience, and cooking it hot and fast.

Prep time: 6 hours • Cook time: 15 minutes • Serves: 8–10

Ingredients

• 2 pounds skirt steak
• 2 cup Italian dressing
• Juice of 1 fresh lime
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper

Optional additions for Genaro style:

• splash of soy sauce for deeper flavor
• pinch of red pepper flakes
• fresh chopped cilantro
• small spoonful of smoky chipotle sauce

Instructions

Trim excess silver skin from the skirt steak if needed. Place steak into a zip bag or shallow dish.

In a bowl, combine: Italian dressing, lime juice, garlic, chili powder, cumin, smoked paprika, and pepper. Pour marinade over steak and massage everything in well.

Refrigerate minimum 2 hours; Ideal 4 to 8 hours. Overnight is okay, but do not go too long or skirt steak can become mushy.

Skirt steak cooks FAST and loves high heat. Best cooked on a grill or flat top griddle. Cook over high heat for 3 to 4 minutes per side. You want a little char and crisp edge while keeping the inside juicy.

Important! After cooking, let the steak rest for 5 to 10 minutes. Then slice VERY thin against the grain. This is what takes skirt steak from chewy to tender.