By Natalie Lozano Trimble
Photography by Jill Johnson
Read more: Fort Worth’s beloved Mercado Juarez Tex-Mex gets a fresh start
Marinated Beef Fajitas
Serves 4
Prep Time: 15 min (plus marinating time)
Cook Time: 20 min
Ingredients:
For the Marinade
- 2 lbs inside skirt steak, trimmed
- ¼ cup fresh lime juice (about 2 limes)
- ¼ cup orange juice (about 1 orange)
- ¼ cup olive oil
- 4 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
For the Fajitas
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 tablespoon olive oil
- Kosher salt and pepper, to taste
- 8 small flour tortillas (or corn, if preferred)
- Optional toppings: sour cream, guacamole, salsa, shredded cheese, cilantro, lime wedge
How to Prepare a Grill for Fajitas: Grilling Tips for Juicy, Flavorful Steak
Before you lay your marinated skirt steak on the grill, a few key steps will ensure your fajitas come out sizzling and savory, not steamed or overcooked, whether you’re using a gas or charcoal grill. Mercado Juarez cooks with an open flame fueled by mesquite.
Clean the Grill Grates: Start with a clean grill. Use a stiff wire grill brush to scrub off any leftover residue from your last cookout. If the grates are cold, turn the heat on for 10 minutes first to burn off any stuck-on debris, then brush clean. A clean grate helps prevent sticking, allowing you to achieve those desirable sear marks.
Oil the Grates: After cleaning, lightly oil the grates using a folded paper towel dipped in neutral oil (like canola or grapeseed). Use tongs to rub the oiled towel over the hot grates, adding a non-stick layer that promotes a better crust on the steak.
Preheat the Grill: Set your grill to high heat. For gas grills, turn all burners to high and close the lid for at least 10–15 minutes. For charcoal, arrange the hot coals in a single layer and allow them to heat up until they are glowing red with a light layer of ash (approximately 15 minutes). Aim for 450–500°F at the grate level.
Create a Two-Zone Fire (Optional but Helpful): If your grill is large enough, create a “safety zone” for your steak by turning off a burner or moving some coals to one side. A “safety zone” is a cool place on the grill where you can move the steak if flare-ups occur or if it needs a bit more time on the grates without overcharring.
Preparation:
Marinate the Steak: In a large zip-top bag or shallow dish, whisk together the lime juice, orange juice, olive oil, garlic, soy sauce, Worcestershire, chili powder, paprika, pepper and salt.
Place the skirt steak in the marinade, turning to coat evenly. Seal and refrigerate for at least 2 hours, or up to 8 hours for deeper flavor.
Tip: The acid in the citrus helps tenderize the beef, so don’t skip this step!
Prepare the Vegetables: While the steak marinates, slice your bell peppers and onions. Keep them in uniform thickness so they cook evenly.
Cook the Veggies: Heat a tablespoon of olive oil in a large cast-iron skillet or sauté pan over medium-high heat.
Add the sliced peppers and onions. Season them lightly with salt and pepper.
Sauté for 6–8 minutes, stirring occasionally, until veggies are softened and lightly charred.
Transfer to a bowl and cover loosely with foil to keep warm.
Cook the Steak: Remove the steak from the marinade and pat it dry with paper towels (this helps it sear, not steam). Heat a grill or heavy skillet over high heat. No need for oil — your steak already marinated in it. Sear the steak for about 3–4 minutes per side, depending on its thickness, until it reaches a medium-rare to medium doneness (internal temp: 130–135°F).
Let the steak rest for 5 minutes on a cutting board.
Slice the Steak: Slice the steak against the grain into thin strips to ensure each bite is tender, not chewy.
Warm the Tortillas: Wrap tortillas in foil and warm in a 300°F oven for 5–10 minutes, or heat individually on a dry skillet over medium heat for about 30 seconds per side.
Assemble and Serve: Place sliced steak and sautéed veggies on a platter. Let everyone build their own fajitas with whatever choice of toppings.
Serving Suggestion: Pair fajitas with Mexican rice, refried beans, or a simple avocado salad for a full Tex-Mex spread.