• 2 pounds skirt steak (trimmed and cut into approximately 6 inch pieces)
  • 1 – 10 ounce bottle of Badia Fajita Marinade Sauce
  • Badia Salt (to taste)
  • Badia Ground Black Pepper (to taste)
  • 1 pack corn tortillas or flour tortillas
  • Badia Extra Virgin Olive Oil

Vegetable and Tortillas:

  • 1 large green bell pepper, seeded and sliced
  • 1 large red bell pepper, seeded and sliced
  • 1 large yellow bell pepper, seeded and sliced
  • 1 medium onion, sliced
  • 1 pack corn tortillas or flour tortillas


  • Begin with skirt steak in a plastic zip lock bag and pour fajita marinade sauce
  • Seal, place in a baking dish and refrigerate for 2 hours
  • In the interim, cut vegetables and set aside, if you haven’t already done so
  • Remove meat from bag and pat dry
  • Sprinkle salt and pepper (to taste)
  • Once the meat has marinated, coat a large cast iron skillet (or griddle), with 2 tablespoons of olive oil
  • Allow oil to heat for 1 minute
  • Add the steak and fry each side for about 4 minutes for a medium rare finish. Increase time by minute to achieve your desired finish
  • Reduce heat if smoking occurs
  • Once you are satisfied with finish, remove from pan
  • Cover meat with foil for 5-7 minutes
  • Thinly slice steak against the grain and maintain covered

Searing Veggies and warming tortillas:

  • Preheat oven to 325 degrees F
  • Wrap tortillas in aluminum foil and warm for 15 minutes or less, in oven
  • Remove and keep in aluminum foil until ready to serve


  • If necessary, add a tablespoon of olive oil to same skillet/griddle that was used to cook meat
  • Allow oil to heat for 1 minute
  • Add onions and bell peppers and sear for 1 minute BEFORE stirring
  • Then stir every 90 seconds or so as veggies sear
  • Cook for 5-6 minutes total
  • Turn off heat and toss steak back in to briefly warm meat


  • Fresh Cilantro (roughly chopped, garnish)
  • Lemon wedges
  • Favorite Badia Hot Sauce (Chili, Habanero, Louisiana Cajun or Sriracha Hot Sauce)
  • Salsa
  • Guacamole
  • Sour cream
  • Cilantro
  • Queso Fresco

Set accompaniments in individual dishes. Don’t forget a nice, COLD Mexican beer, Margarita or shot of tequila!

Share this recipe


Start typing and press Enter to search