Cast Iron Skirt Steak Fajitas
Nothing beats the sizzle of fajitas hitting a hot cast iron pan. This recipe brings bold flavor and juicy steak together with charred peppers, onions, and all your favorite toppings. The key? A homemade fajita marinade and spice blend that packs flavor without the fillers.
A True Tex-Mex Tradition
In the 1930s and 1940s, Mexican ranch hands—known as vaqueros—were often given the less desirable skirt steak as partial payment by the West Texas ranches where they worked. With little but open flames and ingenuity, they began grilling the steak over campfires and wrapping it in tortillas. That simple, flavorful meal became the foundation of what we now know as fajitas—a true Tex-Mex classic.
Why Skirt Steak?
The skirt steak is the star of this dish. Though you can use flank or other cuts in a pinch, skirt steak is traditional for a reason. It comes from the plate section, just below the ribs and belly, and has a deep, beefy flavor with a loose grain that soaks up marinades beautifully and slices tender across the grain.
Why I Use Cast Iron
Cast iron gives you consistent, high heat and a perfect sear—whether you’re cooking indoors or outside on the grill. I use it rain or shine, storm or sun. Even when I’m grilling, I still throw a cast iron skillet right on the grates for those sizzling peppers and onions. It holds heat beautifully and soaks up all the flavors of the marinade, meat, and veggies, making it an essential part of my fajita setup.
It’s essential to trim the excess fat and helpful to cut it into smaller, more manageable pieces before you Mariate
Leftovers? No Problem.
Use your leftovers atop a salad, folded into a cheesy quesadilla, or stirred into a creamy pasta dish. These fajitas are just as good the next day—if you have any left.
Cast Iron Steak Fajitas
Equipment
- 10 or 12 ounce cast iron pan
Ingredients
Marinade
- 2 cups juice pineapple, guava, apple, apple cider, or beer
- 2 cloves garlic
- 1 lime juiced
- 2 tbsp avacodo oil
- 1 recipe fajita seasoning
fajitas
- 1 1/2 pounds skirt steak
- 2 red bell peppers cut into strips can do one red bell and one poblano pepper
- 1 medium onion cut into strips
optional condiments
- warm flour tortillas
- Guacamole
- salsa
- Shredded cheddar
- sour cream
Instructions
Prep the Steak
- Trim any large sections of fat from the steak.Slice into smaller, more manageable pieces going with the grain (you’ll slice against the grain after cooking).Place steak in a baggie or sealed container.
marinade
- In a bowl, whisk together all marinade ingredients.Reserve ½ cup of marinade and set aside.Pour remaining marinade over the steak.Marinate in the fridge for 2 to 10 hours.
Marinate the Peppers & Onions
- Place sliced peppers and onions in a separate bowl or bag.Pour the reserved ½ cup of marinade over them and stir or shake to coat.Let them sit while the steak marinates.
- Time to Cook
- Remove steak from the fridge 30–40 minutes before cooking.Take steak out of the marinade and discard the used marinade.Season both sides of the steak with salt and pepper.Heat a cast iron skillet over medium-high heat. Add 1 tablespoon avocado oil and let it heat for 2–3 minutes.Place steak in the pan without overlapping.Cook for 4 minutes, then flip.Cook another 3 minutes for medium-rare or 5 minutes for medium.For accuracy, use a meat thermometer:Medium-rare: remove at 127–130°FMedium: remove at 137–140°FTransfer steak to a cutting board to rest, uncovered, while cooking the vegetables.
Cook the Peppers & Onions
- In the same skillet, add peppers and onions with their marinade.Season with salt and pepper, stir well, and cook for 5–8 minutes, stirring occasionally.When peppers are blistered and onions begin to caramelize, they’re done.Transfer to a serving plate.
Slice & Serve
- Let the steak rest at least 5 minutes, uncovered (covering traps steam and overcooks the meat).Slice against the grain into thin strips.Serve steak over the peppers and onions with your favorite sides—warm tortillas, guacamole, salsa, shredded cheddar, or sour cream.