Before you cook
Background Recipe story & origin
Fajitas originated with Mexican ranch workers in Texas in the 1930s-40s, using skirt steak (then considered throwaway cuts) grilled over open fire. The dish became a restaurant phenomenon in the 1980s when Ninfa's in Houston put them on the menu. The sizzling presentation became iconic.
Before you start Equipment you'll need
- cast iron or grill — Provides high heat surface for searing steak and charring vegetables until done
Safety Safety & allergen notes
- Skirt steak cooks fast; don't walk away.
- Sizzling platter is very hot.
Non-negotiables Rules for success
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Use skirt steak.
Skirt is traditional; flank is a substitute but different texture
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Cook vegetables separately.
Vegetables need different heat than meat
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Slice against the grain.
Skirt has pronounced grain; cutting wrong = chewy
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Serve sizzling.
The sizzle is part of the experience
Prep Get set first
About 15 min of prep
- Marinate steak 1-2 hours
- Slice peppers and onions uniformly
- Heat cast iron or grill very hot
- Warm tortillas
This recipe takes about 35 minutes total.
Ingredients
Instructions
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Marinate the meat
Mix lime juice, 2 tbsp oil, garlic, cumin, chili powder, and salt. Marinate steak 1-2 hours.
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Sauté the vegetables
Cook peppers and onion in remaining oil over high heat (400-450°F surface) until charred but still crisp, 6-8 minutes. Set aside.
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On the grill
Grill steak over high heat (400-450°F surface) 3-4 minutes per side for medium-rare. Rest 5 minutes. Slice thin against the grain.
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Serve the sizzling
Combine sliced steak and vegetables on hot cast iron or sizzling platter. Garnish with cilantro and lime wedges. Serve with warm tortillas.
Chef's notes
SHOPPING: Outside skirt is best; inside skirt works. Get it about 1/2 inch thick.
Fajitas originated in Texas Rio Grande Valley in the 1930s-40s with Mexican ranch workers.