For the Steak

• 1.5–2 lbs skirt steak
• 1/2 cup Dad’s Own Marinade
• Salt and pepper to taste

For the Fajitas

• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 1 jalapeño (optional)
• 1 tbsp olive oil
• Flour or corn tortillas

Optional Toppings

• Avocado or guacamole
• Sour cream
• Fresh cilantro
• Lime wedges
• Shredded cheese
• Salsa

1. Marinate the Steak

Place skirt steak into a dish or zip-top bag and pour in Dad’s Own Marinade. Let marinate for at least 30 minutes. This is meant to be a flash marinade!

2. Prep the Veggies

Slice peppers and onions into thin strips.

3. Cook the Vegetables

Heat a flat top, cast iron skillet, or grill over medium-high heat. Add olive oil and cook peppers and onions until softened and slightly charred, about 6–8 minutes. Remove and set aside.

4. Sear the Steak

Place marinated steak onto the hot cooking surface. Sear for 6- 10 minutes per side depending on thickness and desired doneness.

For extra flavor, spoon a little additional marinade onto the steak while cooking.

5. Rest and Slice

Let steak rest for 5–10 minutes before slicing thinly against the grain.

6. Assemble the Fajitas

Warm tortillas and load them up with sliced steak, peppers, onions, and your favorite toppings.

Pro Tip

Skirt steak cooks quickly and loves high heat. A good sear gives you those flavorful crispy edges while keeping the inside juicy.

Serving Ideas

Serve with Mexican rice, charro beans, chips and salsa, or grilled street corn.

Recipe Notes

• Flank steak works great if skirt steak isn’t available.
• Add shrimp or chicken for a fajita combo platter.
• Leftovers make incredible quesadillas or fajita bowls the next day.