Skirt Steak Fajitas – get the grille out.

Working with the wonderful grass fed beef from Sinking Creek Beef Company… I thought skirt steak… fajitas!! Yum

Skirt steak is really lean and can be tough if overcooked. So don’t leave it on the grille- it cooks fast.


  • 1/3cup olive oil
  • 2 tsp chopped/ minced garlic
  • 1 tsp chili powder
  • 2 tsp cumin
  • 1 Tbs Worcestershire sauce
  • Salt pepper
  • 1 tsp garlic powder
  • Juice of a full lime

Marinade meat 3-4 hours in fridge. Set out to room temp 30 minutes before cooking.


I Love the raw tortillas you find in the cooler and have to griddle cook. Really makes a difference.

I get my veggie bar all prepped with lettuce, shredded cheese, sour-cream, olives, tomatoes, homemade salsa( see recipe) and the fajitas I like the grilled peppers and onions.

Chop one each red, green pepper and a med sweet onion. Coat with olive oil set aside for grill.

Heat grille to hot- hi and put grilling pan on one side for veggies.

Cook skirt steak 4-5 minute max on each side. Allow to rest 10 minutes the slice thin against the grain.

Then enjoy with a chips and salsa and lime wedge. Be creative!

2 thoughts on “Skirt Steak Fajitas – get the grille out.”

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