Fajitas De Arrachera
A classic Mexican dish featuring marinated skirt steak, seared to perfection and served sizzling with sautéed bell peppers and onions. This recipe focuses on building deep flavor through a citrus and spice marinade. Serve in warm corn tortillas for a complete and satisfying meal.
An original recipe by Forkin
- Total time
- 2 hr 47 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 810 kcal
Allergen information: may contain soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
marinade
- 60 mllime juice, freshly squeezed
- 60 mlorange juice, freshly squeezed
- 30 mltamari
- 30 mlolive oil
- 4 clovegarlic, minced
- 1 tbspchili powder
- 1 tspcumin powder
- 1 tspdried oregano
- 0.5 tspblack pepper, freshly ground
- 1 tspsalt
fajitas
- 680 gskirt steak, trimmed
- 1 pcsred bell pepper, sliced into strips
- 1 pcsgreen bell pepper, sliced into strips
- 1 pcsyellow onion, large, sliced into strips
- 1 tbspvegetable oil
for serving
- 8 pcscorn tortilla(optional)
Equipment
large cast-iron skillet · tongs · large bowl · cutting board · knife · whisk
The method
Step by step
- 1
In a large non-reactive bowl, whisk together the lime juice, orange juice, tamari, olive oil, minced garlic, and all dried spices to create the marinade.
About 5 min
Cook’s note: Using a bowl or a resealable bag both work well for marinating.
- 2
Add the skirt steak to the marinade, turning it to ensure it is fully coated. Cover the bowl and refrigerate for at least 2 hours, and up to 8 hours for deeper flavor.
About 2 min
Cook’s note: For best results, take the steak out of the fridge 30 minutes before cooking to let it come to room temperature.
- 3
Heat a large cast-iron skillet over medium-high heat. Add the vegetable oil.
About 2 min
Cook’s note: A cast-iron skillet is ideal for getting a good char on the vegetables and a great sear on the steak.
- 4
Add the sliced bell peppers and onion to the hot skillet. Sauté, stirring occasionally, for 6-8 minutes until the vegetables are tender-crisp and have some charred spots.
About 8 min
Cook’s note: Don't overcrowd the pan; cook the vegetables in batches if necessary to ensure they sauté rather than steam.
- 5
Transfer the cooked vegetables to a platter and set aside.
About 1 min
- 6
Increase the skillet heat to high. Remove the steak from the marinade, allowing any excess to drip off, and place it in the hot skillet.
About 1 min
Cook’s note: Discard the leftover marinade for food safety.
- 7
Sear the steak for 3-5 minutes per side for a medium-rare finish, adjusting time based on the thickness of the cut.
About 8 min
Cook’s note: Avoid moving the steak while it's searing to develop a good crust.
- 8
Transfer the cooked steak to a cutting board and let it rest for 10 minutes.
About 10 min
Cook’s note: Resting is crucial; it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
- 9
Thinly slice the rested steak against the grain. Serve immediately with the warm vegetables and optional corn tortillas.
About 3 min
Cook’s note: Slicing against the grain shortens the muscle fibers, making the meat much more tender to eat.
Per serving
Nutrition
- Calories
- 809.9kcal
- Protein
- 51.5g
- Carbs
- 53.9g
- Fat
- 46.1g
- Fibre
- 9g
- Sugar
- 8.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover steak and vegetables together in an airtight container in the refrigerator.
Reheat gently in a skillet over medium heat until warmed through, being careful not to overcook the steak.
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