South Texas Skirt Steak Fajitas with Fresh Tomato S

Name: South Texas Skirt Steak Fajitas with Fresh Tomato Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon cumin seeds; 1/4 cup fresh lime Juice; 2 tablespoons canola oil; 2 tablespoons finely chopped fresh cilantro; 1 tablespoon ketchup; 2 teaspoons light brown sugar; 1 teaspoon minced garlic; 1 teaspoon minced Jalapeno (with the seeds); 1/2 teaspoon kosher salt; 2 skirt steaks, about 1 pound each, or substitute 2 pounds Dank or top round steak; 1 1/2 cups coarsely chopped ripe tomatoes; 1/4 cup chopped red onions; 4 green onions (white part only), finely chopped; 2 tablespoons finely chopped fresh cilantro; 2 teaspoons minced Jalapeno (with the seeds); 2 teaspoons fresh lime Juice; Kosher salt and freshly ground black pepper; Eight 10-inch flour tortillas

Servings: persons

1 teaspoon cumin seeds
1/4 cup fresh lime Juice
2 tablespoons canola oil
2 tablespoons finely chopped fresh cilantro
1 tablespoon ketchup
2 teaspoons light brown sugar
1 teaspoon minced garlic
1 teaspoon minced Jalapeno (with the seeds)
1/2 teaspoon kosher salt
2 skirt steaks, about 1 pound each, or substitute 2 pounds Dank or top round steak
1 1/2 cups coarsely chopped ripe tomatoes
1/4 cup chopped red onions
4 green onions (white part only), finely chopped
2 tablespoons finely chopped fresh cilantro
2 teaspoons minced Jalapeno (with the seeds)
2 teaspoons fresh lime Juice
Kosher salt and freshly ground black pepper
Eight 10-inch flour tortillas

1
For the marinade, toast the cumin seeds in a small dry skillet over low heat until fragrant, 2 to 3 minutes, shaking the pan.
2
Place the seeds in a small bowl and combine with the remaining marinade ingredients.
3
Trim the steaks of any excess fat, place them in a large zip-top plastic bag, and pour in the marinade.
4
Seal the bag, squish everything around to coat the meat, and let marinate in the refrigerator for 8 to 12 hours, turning occasionally.
5
Combine the salsa ingredients in a medium bowl.
6
For the best flavor, dont do this more than 1 hour before you plan to serve it.
7
Remove the steaks from the bag and discard the marinade.
8
Allow the steaks to stand at room temperature for 30 minutes before grilling.
9
Light a charcoal fire or preheat your gas grill on high.
10
Oil the grills cooking surface.
11
Place the steaks on the grill and cook for 3 to 5 minutes total for medium-rare or to your desired degree of doneness, turning once.
12
Remove to a cutting board and let rest for 2 to 3 minutes.
13
Meanwhile, divide the tortillas and wrap in two aluminum foil packets.
14
Throw them on the grill until warmed through, about 2 minutes, turning once.
15
Cut the steaks into thin slices on the diagonal.
16
Serve immediately on a platter with the warm tortillas and salsa in separate dishes and let your guests/family make their own.

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 teaspoon cumin seeds, 1/4 cup fresh lime Juice, 2 tablespoons canola oil, 2 tablespoons finely chopped fresh cilantro, and more.

Yes, South Texas Skirt Steak Fajitas with Fresh Tomato Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

South Texas Skirt Steak Fajitas with Fresh Tomato Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions