For the Fajita Marinade: Combine soy sauce, lime juice, oil, brown sugar, cumin, black pepper, chili powder, and garlic in medium bowl and whisk to combine. The key is to use the oven's broiler to brown and char the quick-cooking skirt steak. We are due a fajita night as we love them so I will certainly be giving your delicious recipe a try! If you opt for that method, just note that throughout the recipe there are a few small changes to the process (such as no need to flip the steak at all), and you will need to keep an even closer eye to avoid anything burning on the bottom of the sheet pan. Or you can serve your fajitas or toppings bar with lime wedges to let everyone add as much lime as they want. It’s fresh and zesty. These fajitas were just perfect. Will definitely have to forward this to my steak-loving friends! Arrange peppers and onion in an even layer that covers the baking sheet from edge to edge, then cook, stirring occasionally, until vegetables are tender and browned in spots, about 25 minutes (if your oven heats from the top, you will want to cook the vegetables on a middle rack to avoid excessive scorching and burning). Adapted from Kenji's grilled skirt steak fajitas recipe—with its rich and flavorful lime, soy sauce, and cumin-spiced marinade—this version reworks the technique so that all you need is an oven and a single sheet pan. The finished fajitas are best enjoyed immediately. I love to create easy and delicious family recipes, and share creative family tips I’ve learned along the way. The 3-4 minutes on each side, as in the recipe, is probably closer to the medium than rare. But of course, you’re the cook! Massage bag until meat is fully coated in marinade. I’m a comfort food lover and self-taught cook with four amazing kids and a firefighter husband, surviving mostly on coffee. Skirt steak is perfect for fajitas, and these are so flavorful! Broiler strength and oven designs vary greatly, so cooking times will vary as well; keep a close watch. Some comments may be held for manual review. It really does help transform the flavor to amazing. For the Fajita Marinade: Combine soy sauce, lime juice, oil, brown sugar, cumin, black pepper, chili … on the top rack and allow to preheat. And you’re right – that extra little squirt of lime juice on the steak makes such a difference! Increase the cook time for a more well-done steak, or decrease it for rare. Plus, it’s super easy to make and goes perfectly with fajitas! The absolutely necessary finishing touch on every fajita should be a final squirt of lime juice when the steak is done cooking. 1/2 cup (120ml) fresh lime juice, from 6 to 8 limes, 1/2 cup (120ml) canola or other neutral oil, 3 medium cloves garlic, finely minced (about 1 tablespoon), 2 pounds (900g) trimmed skirt steak (about 1 whole steak; see note), cut crosswise into 5- to 6-inch pieces (, 1 large red bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips, 1 large yellow bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips, 1 large green bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips, 1 white or yellow onion, cut into 1/2-inch slices, 12 to 16 fresh flour or corn tortillas, hot (see note), Sour cream, shredded cheese, and salsa, for serving, if desired. In this recipe (pictures and video), I’ve used skirt steak. Juicy and delicious skirt steak fajitas, made totally from scratch with homemade seasoning using tender skirt steak make a simple, quick and easy dinner for the whole family. If you have a baking steel or stone, set it Because home-oven broilers don't offer as much searing heat as a grill can, there's a risk of overcooking the meat while trying to get both sides to brown.