Skirt steak was made for fajitas. Its bold, beefy flavor and loose grain soak up a marinade like no other cut — and when it hits a screaming-hot grill or cast iron, it caramelizes into something truly special. Our Center Cut Skirt Steak is hand-selected for exceptional marbling and robust flavor, making it the perfect centerpiece for taco night, a backyard cookout, or a quick weeknight dinner that feels anything but ordinary.
Ingredients
- 1 Chop Box Center Cut Skirt Steak
- 3 tbsp olive oil
- 3 tbsp fresh lime juice
- 3 garlic cloves, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- Kosher salt & black pepper
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- Flour or corn tortillas, for serving
- Toppings: sour cream, guacamole, fresh cilantro, lime wedges
Instructions
- Whisk together olive oil, lime juice, garlic, cumin, paprika, chili powder, salt, and pepper. Add skirt steak and marinate at least 30 minutes (up to 4 hours in the fridge).
- Remove steak from marinade and pat dry. Let rest at room temperature 15 minutes.
- Heat a cast iron skillet or grill over high heat until smoking hot.
- Sear steak 2–3 minutes per side for medium-rare. Skirt steak is thin — don't overcook it.
- Rest 5 minutes, then slice thinly against the grain — this is critical for tenderness.
- In the same pan, sauté peppers and onions with a pinch of salt until charred and tender, about 5 minutes.
- Serve steak over peppers and onions in warm tortillas with your favorite toppings.
Chef's Tips
- Always slice skirt steak against the grain — the grain runs across the width, not the length.
- High heat and a short cook time is the move. Skirt steak gets tough if overcooked.
- The marinade also works great as a sauce — reserve some before adding the raw meat.
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