Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb skirt steak, trimmed
- 3 bell peppers (red, yellow, orange), thinly sliced
- 1 large red onion, thinly sliced
- 3 limes (2 for juice, 1 halved to char)
- 3 garlic cloves, minced
- 4 tbsp olive oil, divided
- 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika
- 1 tsp kosher salt, 1/2 tsp black pepper
- 1 tsp brown sugar (optional, helps caramelize)
- 12 small tortillas (6-inch, corn or flour)
- Guacamole (quick: 2 ripe avocados, 1 tbsp lime juice, 2 tbsp minced cilantro, 1 tbsp minced red onion, salt)
- Cilantro for garnish, optional cotija or sour cream
Do This
- 1. Whisk 3 tbsp lime juice, 2 tbsp oil, garlic, cumin, chili powder, paprika, salt, pepper, and brown sugar. Marinate steak 30–60 minutes.
- 2. Preheat oven to 475°F (245°C) with a large rimmed sheet pan inside, 10 minutes. Slice peppers/onion.
- 3. Toss peppers/onion with 2 tbsp oil, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp chili powder. Spread on hot pan with 1 halved lime, cut-side down. Roast 10 minutes.
- 4. Pat steak dry, push veggies to edges, lay steak in center. Roast 6–8 minutes for medium-rare (125–130°F), flipping once. Broil 1–2 minutes if you want extra char.
- 5. Rest steak 5–10 minutes, then slice thinly against the grain on a bias.
- 6. Mash quick guacamole. Warm tortillas 3–5 minutes in oven (foil-wrapped) or on a skillet.
- 7. Serve steak with peppers/onions in tortillas, top with guacamole, cilantro, and a squeeze of the charred lime.
Why You’ll Love This Recipe
- All the sizzle of fajitas without standing over a skillet—your oven does the heavy lifting.
- Lime-garlic marinade gives the steak a bright, savory punch and helps it caramelize.
- Blistered peppers and onions roast on the same pan, so cleanup is easy.
- Customizable for spice level, tortillas, and toppings—make it your own.
Grocery List
- Produce: 3 limes, 3 bell peppers, 1 large red onion, 3 garlic cloves, 2 ripe avocados, fresh cilantro
- Dairy: Cotija or sour cream (optional)
- Pantry: Skirt steak (1.5 lb), olive oil, ground cumin, chili powder, smoked paprika, kosher salt, black pepper, brown sugar (optional), tortillas
Full Ingredients
For the Lime-Garlic Skirt Steak
- 1.5 lb skirt steak, trimmed and cut into 2–3 manageable pieces
- 3 tbsp freshly squeezed lime juice (from about 2 limes)
- 2 tbsp olive oil
- 3 garlic cloves, finely minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp light brown sugar (optional, boosts browning)
For the Peppers and Onions
- 3 bell peppers (red, yellow, orange), seeded and sliced 1/2-inch thick
- 1 large red onion, halved and sliced 1/2-inch thick
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp chili powder (optional, for a little heat)
- 1 lime, halved (for charring and squeezing at the table)
For Serving
- 12 small tortillas (6-inch; corn or flour), warmed
- Fresh cilantro leaves
- Crumbled cotija or sour cream (optional)
Quick Guacamole (Optional)
- 2 ripe avocados
- 1 tbsp fresh lime juice
- 2 tbsp finely chopped cilantro
- 1 tbsp finely minced red onion
- 1/4 tsp kosher salt, or to taste
Step-by-Step Instructions
Step 1: Marinate the steak
In a large bowl, whisk together lime juice, 2 tbsp olive oil, garlic, cumin, chili powder, smoked paprika, kosher salt, black pepper, and brown sugar if using. Pat the skirt steak dry and add it to the bowl, turning to coat well. Marinate at room temperature for 30 minutes (or refrigerate up to 2 hours). If marinating in the fridge, pull the steak out 15 minutes before roasting so it is not ice-cold.
Step 2: Preheat the oven and sheet pan
Place a large, heavy rimmed sheet pan on the center rack and preheat the oven to 475°F (245°C) for 10 minutes. A preheated pan gives you faster blistering and better color without a skillet.
Step 3: Prep and roast the vegetables
In a bowl, toss the sliced peppers and onion with 2 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp pepper, and 1/2 tsp chili powder if using. Carefully remove the hot sheet pan, spread the vegetables in an even layer, and add the halved lime cut-side down to one corner. Roast for 10 minutes, stirring once halfway, until edges begin to blister.
Step 4: Add and roast the steak
Increase oven heat to 500°F (260°C) if your oven allows. Remove steak from marinade and pat very dry with paper towels (excess moisture steams). Push vegetables to the edges of the pan and lay the steak pieces in the center with a little space between them. Roast 3–4 minutes, flip, then roast 3–4 minutes more for medium-rare (125–130°F). For more char, switch to broil for 1–2 minutes at the end. Aim for 135°F for medium.
Step 5: Rest and slice
Transfer steak to a cutting board, tent loosely with foil, and rest 5–10 minutes. Slice thinly across the grain at a 45-degree angle to maximize tenderness. Toss the vegetables on the pan and squeeze a little of the charred lime over them to brighten.
Step 6: Make the quick guacamole
In a small bowl, mash the avocados with 1 tbsp lime juice, cilantro, red onion, and salt to taste. Keep it slightly chunky for texture. Cover directly with plastic wrap until serving to prevent browning.
Step 7: Warm tortillas and serve
Warm tortillas wrapped in foil in the hot oven for 3–5 minutes, or toast them one by one on a dry skillet until pliable and lightly charred. Build fajitas with warm tortillas, a bed of peppers and onions, sliced steak, a spoonful of guacamole, cilantro, and a squeeze of the charred lime.
Pro Tips
- Preheating the sheet pan is key to quick blistering and color—don’t skip it.
- Pat the steak very dry before roasting so it can sear instead of steam.
- Brown sugar in the marinade promotes caramelization; omit if you prefer lower sweetness.
- Cut the long skirt steak into 2–3 pieces so it fits flat on the pan for even cooking.
- Slice against the grain on a slight bias for the most tender bites.
Variations
- Chicken Fajitas: Swap in 1.5 lb boneless, skinless chicken thighs. Roast 8–10 minutes per side at 475°F, broil to finish.
- Portobello & Cauliflower: Use 4 large portobellos (sliced) and 3 cups cauliflower florets; marinate and roast 15–18 minutes total.
- Spicy Chipotle: Add 1–2 tsp minced chipotle in adobo to the marinade for smoky heat.
Storage & Make-Ahead
Marinate the steak up to 24 hours ahead (refrigerated). Slice peppers and onion up to 2 days in advance. Leftover steak and vegetables keep 3–4 days in an airtight container; reheat under the broiler for 1–2 minutes to revive char, or warm gently in a skillet. Guacamole is best fresh; if storing up to 24 hours, press plastic wrap directly on the surface and refrigerate. Tortillas keep at room temperature sealed; warm just before serving. You can also freeze raw steak in the marinade for up to 2 months; thaw overnight in the fridge before cooking.
Nutrition (per serving)
Approximate per serving (2 corn tortillas, 4–5 oz cooked steak, peppers/onions, and 2 tbsp guacamole): 560 calories; 36 g protein; 44 g carbohydrates; 24 g fat; 5 g fiber; 980 mg sodium. If using two 6-inch flour tortillas, add about 180 calories per serving. Values vary by brands and exact portions.
