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Authentic steak fajitas on a large fajita pan with sliced limes and scallions nearby.

Authentic Steak Fajitas

Course: Entree
Cuisine: Asian / Mexican, TexMex
Keyword: authentic steak fajitas, grilled meat, grilled skirt steak, Skirt steak
Prep Time: 45 minutes
Cook Time: 35 minutes
Marinating time: 8 hours
Total Time: 9 hours 20 minutes
Servings: 6 people
Calories: 432kcal
These Authentic Steak Fajitas are the real deal. Be sure to use skirt steak, marinate it overnight, saute the onions until nicely caramelized, and use fresh flour tortillas with homemade pico de gallo. Just amazing.
Print Recipe


  • 1 ½ lbs skirt steak
  • Juice 3 limes you'll need about ½ cup
  • 2 scallions diced
  • 3 cloves garli minced
  • 3 tbsp cilantro fresh, choped
  • 2 tsp vegetable oil
  • 1 tsp red pepper flakes
  • ¼ tsp coriander ground, optional
  • 2 large onions sliced
  • 3 tbsp vegetable oil or lard
  • 1 tbsp soy sauce


  • 1 tbsp cornstarch
  • 2 tsp chili powder
  • 1 tbsp salt
  • 1 tsp smoked paprika
  • 1 beef bouillon cube crushed
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • ¼ tsp cumin ground


  • 10 flour tortillas warmed
  • Refried beans warmed
  • Sour cream
  • Guacamole
  • Shredded cheddar
  • Pico de gallo
  • Salsa


  • Whisk together the lime juice, scallions, garlic, cilantro, oil, red pepper flakes, coriander.
  • Place the meat in a large dish, flat. Pour the marinade over the steak, cover, and refrigerate for 8 to 12 hours, flipping 1 or 2 times.
  • Heat the oil (or lard) in a large non-stick skillet. Add the onions.
  • Cook for 15 minutes, stirring occassionaly
  • Add the soy sauce and cook for another 20 minutes, caramelizing the onions. They should turn soft and and a nice brownish color. Set aside.
  • Mix together all ingredients of the fajita seasoning in a medium bowl. 
  • Prepare a medium-hot grill.
  • Remove the steak from the marinade and liberally sprinkle the seasoning all over the meat.
  • Use tongs to place the seasoned meat over direct heat. Cook until lightly charred on the outside, but still pink on the inside. Approx. 4 minutes per side. Internal temperature should be between 135°F and 145°F.
  • Bring in the steak and cut into 1/4 inch strips against the grain.
  • Place your fajita pan (or sturdy skillet) on the stove over medium high heat to heat completely. About 4 to 5 minutes.
  • Add the caramelized onions to the hot pan (be careful...they will sizzle!)
  • Then place the meat on the onions. Bring to the table and squeeze fresh lime over the fajitas.
  • Serve with warmed tortillas and all the fixin's.



If using skirt steak, marinate for at least 8 hours, preferably overnight.  If using a more tender cut of meat, such as ribeye, you will only need to marinade for a couple hours.
The onions can be made in advance (up to 1 day) and re-heated in a large skillet.
Cut the cooked meat against the grain.  Look for strand in the meat.  You'll want to cut perpendicular to these strands.  You may need to cut the steak in half first.  You don't want the strips to exceed 1 to 2 inches. 
Re-heat fajitas and onions in a skillet over medium heat.  They are delicious the next day!


Serving: 8g | Calories: 432kcal | Carbohydrates: 34g | Protein: 30g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 71mg | Sodium: 1932mg | Potassium: 536mg | Fiber: 3g | Sugar: 5g | Vitamin A: 624IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 4mg