Lupe Tortilla Beef Fajita Recipe
This flavorful Lupe Tortilla Beef Fajita recipe features citrus, garlic, smoked spices, and charred vegetables. Easy, bold, and always a crowd-pleaser.
Equipment
- Cast-iron skillet (non-negotiable for the sizzle)
- Grill or stovetop grill pan
- Cutting board
- Sharp knife
- Mixing bowls
- Citrus juicer
- Tongs
- Foil (for resting the meat)
- Serving board or platter
Ingredients
For the Beef Fajitas
- 1 –2 lbs skirt steak flank works too, but skirt is classic
- 3 tbsp soy sauce
- 3 tbsp vegetable oil
- 1 tbsp Worcestershire sauce
- 4 garlic cloves minced
- Juice of 2 limes
- Juice of ½ an orange
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp black pepper
- ½ tsp salt soy brings plenty — don’t oversalt
- 1 tbsp brown sugar or honey
- 1 tsp grated red pepper optional
- For the Veggies
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 large onion sliced
- 1 tbsp oil
- Salt + pepper
For Serving
- Warm flour tortillas
- Sour cream
- Guacamole
- Pico de gallo
- Lime wedges
- Cilantro
- Jalapeño slices optional
Instructions
Make the Marinade
- Whisk together lime juice, orange juice, soy sauce, Worcestershire, oil, garlic, cumin, paprika, chili powder, salt, pepper, and brown sugar until smooth.
Marinate the Steak
- Place skirt steak in a bag or dish. Pour over marinade.
- Marinate at least 2 hours, ideally 8–24 hours.
Prep the Veggies
- Toss sliced peppers and onion with oil, salt, and pepper.
Grill the Steak
- Heat a grill or cast-iron pan on high heat.
- Cook steak 3–4 minutes per side for medium.
- Let rest 10 minutes under foil.
- Cook the Veggies
- Sauté peppers and onions in the same hot pan for 6–8 minutes until softened.
Slice the Steak
- Slice thinly against the grain for maximum tenderness.
Serve
- Place the steak and veggies onto a sizzling hot skillet.
- Serve with tortillas, lime, pico, sour cream, and guacamole.