Fajitas de Arrachera (Skirt Steak Fajitas)
Thin strips of seared skirt steak with charred peppers and onions, piled into warm corn tortillas with fresh pico de gallo.
Made with Fresh pico de gallo and Corn tortillas from masa harina and Fajita seasoning mix. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £2.75 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Take the steak out of the fridge 20 minutes before cooking. Pat it dry, rub it with 1 tbsp of the oil and sprinkle the ready made fajita seasoning mix (see the base recipe) over both sides, pressing it in.
20 min - 2
Heat a large cast iron pan or griddle over a high heat until it is smoking hot. Cook the steak for 2 to 3 minutes on each side for medium, a little longer if you like it more done. It should be deeply browned and smell smoky.
5 min - 3
Move the steak to a board, cover loosely with foil and rest for 8 minutes. Resting keeps the juices in the meat.
8 min - 4
Add the remaining oil to the same pan and cook the peppers and onions over a high heat for 6 to 8 minutes, stirring now and then, until charred at the edges but still with some bite. Squeeze over the juice of 1 lime.
7 min - 5
Warm your homemade corn tortillas (see the base recipe) in a dry pan for 30 seconds on each side, or wrap in foil and warm in the oven at 160°C (140°C fan).
1 min - 6
Slice the rested steak thinly across the grain. Pile it on the tortillas with the peppers and onions, top with pico de gallo (see the base recipe) and coriander, and serve with lime wedges.
Tips
- Always slice skirt steak across the grain. Look at the lines in the meat and cut at right angles to them, otherwise it chews tough.
- Cook the steak first and the vegetables second in the same pan. The vegetables pick up the browned bits and the steak rests while they cook.
- Do not crowd the pan. Cook the peppers and onions in two batches if they steam rather than char.
- Skirt steak is not always on the shelf. Ask the butcher for arrachera or outside skirt, or use flank steak.
Storing and freezing
Keep leftover cooked steak and vegetables in the fridge for up to 2 days in a covered container, cooled within 1 to 2 hours. Reheat quickly in a hot pan until steaming hot all the way through.
Questions
What is arrachera?
Arrachera is the Mexican name for skirt steak, a long, flat, beefy cut from the diaphragm muscle. It is the traditional cut for grilled fajitas and carne asada, and it cooks very quickly over high heat.
Can I use ordinary steak instead of skirt?
Yes. Flank steak is the best swap, and rump or sirloin also work. Slice thinly across the grain after resting, and cook for slightly longer if the steak is thicker.
Are these fajitas gluten free?
Yes, as long as your tortillas are made only from masa harina and the spices are pure. This version is also dairy free, egg free and nut free. Check the label on any tortillas you buy in place of homemade.
More made with fresh pico de gallo
Tacos de Huevo con Chorizo (Chorizo and Egg Breakfast Tacos)
DFNFTostadas de Atún con Chipotle (Chipotle Tuna Tostadas)
GFDFNFTacos de Mar y Tierra (Surf and Turf Tacos with Chicken and Garlic Prawns)
GFDFEFHuevos Revueltos con Barbacoa (Scrambled Eggs with Beef)
NFHPDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.