Skirt Steak Fajitas

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit   


  • 1 1/2 pounds skirt steak, cut into 4 pieces
  • Salt and pepper
  • Juice 2 limes, divided
  • 4 tablespoons olive or vegetable oil, divided
  • 1 teaspoon each: cumin, coriander, granulated garlic, granulated onion and Mexican oregano
  • 1 tablespoon Worcestershire
  • 1 tablespoon Red Hot or Tabasco sauce, plus some to pass at table
  • 1 small red onion, peeled and thinly sliced
  • 3 mild peppers: a mix of cubanelle, red field or frying pepper, and Anaheim or green bell
  • 1 large white onion, quartered and sliced
  • 6 cloves garlic, crushed or sliced
  • 2 jalapeño or Serrano peppers
  • 3/4 cup lager (light) beer or stock (chicken or beef)
  • 2 to 3 large radishes, very thinly sliced or cut into matchsticks
  • A handful cilantro tops, coarsely chopped
  • 16 corn or flour tortillas
  • Salsa, store-bought or homemade Pico de Gallo (seeded chopped tomato, finely chopped jalapeño or Serrano pepper, and red onion, cilantro and salt)


Preheat a large cast-iron skillet over medium-high heat. 

Season the steak with salt and pepper, and whisk up marinade: juice of 1 lime, 3 tablespoons oil, cumin, coriander, granulated garlic and onion, oregano, Worcestershire and hot sauce. Turn meat in marinade and let stand while heating a large griddle or grill pan over medium-high heat. Cook steak 2-3 minutes on each side for medium-rare to medium doneness. 

Toss red onions with juice of remaining lime, salt and pepper. 

To skillet, add remaining tablespoon oil, a turn of the pan, sliced peppers and white onion. Toss 3-4 minutes to char at edges and soften a bit. Add salt, pepper, garlic and hot peppers; toss a minute or 2 more. Deglaze pan with beer or stock. 

Slice steak and add to cast-iron skillet with the veggies. 

Char tortillas over an open flame or in a hot, ungreased skillet to blister on both sides. Keep warm in tortilla warmer or wrapped in foil. 

Garnish the fajita skillet with radishes and pickled red onions; serve from the pan with charred tortillas, homemade or store-bought salsa and hot sauce alongside. 

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