Grilled Fajita Skirt Steak

 BBQ, BBQ Recipes, Fajita, Grilled, grilling, Mexican, Skirt Steak

OK, so I noticed I have been slacking on some foodie posts. Let’s face it, I love my food. Mexican food is a big favorite of mine. While many people will make their fajitas with flank steak but really should be made with skirt steak. In fact, the word “fajita” is a derivation of the Spanish word “faja” which translates to “belt” or “girdle” in English. A skirt steak comes from the lower central area of the cow, specifically from the plate to rib area. This inexpensive cut of meat is great paired with this citrus- chili marinade that tenderizes while adding flavor and zest! Get ready to enjoy.


2 lb. Skirt Steak, tenderized
1 garlic clove
½ cup of red onion
¼ cup of red bell pepper
half a jalapeño, seeds removed
2 tablespoons of fresh cilantro
2 tablespoon of red wine vinegar
4 tablespoon of olive oil


1. Place garlic clove, red onion {roughly chopped}, jalapeño {seeds removed}, fresh cilantro, and red bell pepper {roughly chopped} in blender. Pulse until slightly chopped.
2. Next add red wine vinegar, olive oil, and salt & pepper. Pulse until completely combined.

3. Pour mixture over tenderized skirt steak, making sure all parts of the steak are covered.

4. Place in refrigerator and let sit for 30 minutes to let the marinade soak in.

5. Remove from refrigerator and let sit 10 minutes prior to putting on the grill.

6. Heat grill to medium high heat.

7. Place skirt steaks on the grill and grill for 4-5 minutes per side, depending on the thickness of your steak.

8. Remove from grill, let sit for 5 minutes to let juices sink in and slice.

9. Serve with Homemade Chimichurri Sauce.

Chimichurri Sauce


1. chop up 1 cup of fresh flat leaf parsley, 3/4 cup of fresh cilantro, 1/4 cup of fresh oregano,  and 3 garlic cloves.
2. Put this in a  food processor. Add 1/4 cup of red wine vinegar, juice of 1 lime, 2 tsp. of red pepper flakes, and salt & pepper. Process to combine.
3. Slowly add 1/2 cup of olive oil and process until smooth. Put in a bowl and place in the refrigerator to sit for 20 minutes.

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