Last Updated on September 6, 2023 by My Back Kitchen
Fajitas de Res have secured their place as a beloved family tradition in our home. These sizzling beef fajitas, made with thinly sliced skirt steak, peppers, and onions, offer more than just a delicious meal. What makes them truly special is the opportunity for creativity they bring to the table.
With a range of tantalizing toppings like dressed-up chunky guacamole, ultimate red salsa, and zesty salsa verde, each taco becomes a canvas for personal expression. The combination possibilities are endless, ensuring that no two tacos are ever quite the same.
And let’s not forget the perfect companions: flavorful frijoles borrachos (drunken beans) and fragrant Mexican rice. Together, they complete this culinary experience, making every mealtime a fiesta. Join us as we share the love and flavors of our cherished Fajitas de Res, where tradition and personalization come together on a plate. Enjoy!
Fajitas de Res
- 1 pound skirt steak trimmed
- 4 Tbsp. fresh lime juice
- 1 large white or yellow onion quartered
- 3 garlic cloves minced
- 1/8 tsp. ground cumin
- 1/2 tsp. fresh ground black pepper
- 1/2 tsp. kosher salt
- In a blender, add onion, lime juice, garlic, cumin, salt and black pepper. Blend until smooth paste is formed. Pour over meat, cover and refrigerate for 30 minutes to an hour—any longer and the acid in the marinade will begin to take away the color from the meat.
- About a half hour before cooking, heat your grill to high heat.
- Remove most of the marinade off the meat, then lay it on the hottest part of the grill. Let sear without moving until there are dark grill marks underneath, then flip and sear the other side. At this point, move the meat to the coolest part of the grill to continue cooking until it reaches your perfect doneness. For us, we prefer medium for this cut. Most pieces of skirt steak will cook to medium in 3 to 4 minutes per side.
- Remove from grill, cover with foil, and let rest for 5 minutes before cutting across the grain into thin strips. Sprinkle cut meat lightly with salt and serve.