Grilled skirt steak fajitas from The Food Lab: Better Home Cooking Through Science (page 349) by J. Kenji López-Alt

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Accompaniments: Classic pico de gallo

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Notes about this recipe

  • sasha_alycge on May 04, 2026

    Excellent marinade! Don’t have a grill so did it on a cast iron skillet

  • rachel_ywqstg on March 11, 2026

    Delicious marinade! I ended up broiling on the top rack of the oven and it came out so flavorful! I can only imagine it tastes even better grilled.

  • Baxter850 on October 15, 2024

    Liked the technique.marinated for 4 hours. Marinade made the beef and veggies too sweet for my family. Would remake with little to no added sugar in the marinade.

  • averythingcooks on August 31, 2022

    Another round of praise for this marinade (this time for flank steak). I gave it around 6 hours and the meat was really flavourful, thanks to a generous amount of lime juice + soy sauce. For the chili powder I mixed the suggested ground ancho with ground passila (in place of guajillo). I would use this marinade again for sure.

  • fultre on May 10, 2022

    Forgiving recipe, I had venison roast that needed to be used up, sliced it horizontally into thinner steak-like slabs. Otherwise followed recipe and add my vote to the flavorful marinade camp! Used online serious eats broiler version for cooking method.

  • DFarnham on March 07, 2021

    Delicious recipe! Used skirt steak and marinated about 6 hours. The result was a tender and mouth-watering steak. The veggies also turned out great, although I cooked them indoors on the stovetop for ease. The pico is simple and fresh. I just turned the leftovers into a fantastic breakfast scramble. This recipe is a keeper.

  • sdutton on June 25, 2020

    I made the marinade exactly as written. Delicious!!! I used flap steak because that is what I had on hand. This recipe is a keeper.

  • jzanger on February 12, 2019

    I used the marinade for steak fajitas but cooked the steak inside and was only able to give it two hours. Even with two hours (at room temp) the marinade made the steak unbelievably flavorful. Who knew soy sauce makes such a great addition to Tex-Mex?! Don’t be shy about adding extra garlic or spices either. I did go ahead and add a nice pinch of salt into the marinade but my soy sauce isn’t super salty so I’d recommend tasting the marinade first.

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