Cumin-Rubbed Skirt Steak Fajitas

"Skirt steak is a very tender cut,the classic choice for fajitas, but the new flat iron steak will be very good as well. This meal calls for a fruity red wine, like a Zinfandel."
photo by a user photo by a user
Ready In:




  • Light a grill or preheat a cast-iron grill pan over low heat for about 10 minutes. In a small skillet, toast the cumin seeds over moderately high heat until lightly browned and fragrant, about 30 seconds.
  • Transfer to a mortar to cool; then, using a pestle, coarsely grind. Add the black pepper and garlic and pound to a paste. (Alternatively, using a chef’s knife, chop the cumin seeds as fine as you can and put them in a small bowl along with the black pepper. Mince the garlic and add it to the spices.)
  • Stir in the olive oil. Rub the cumin oil on the skirt steak and marinate for at least 10 minutes or refrigerate overnight.
  • Roast the poblano chiles directly on the grill or over a gas flame, turning often, until blistered all over; do not overcook or the flesh will burn.
  • Transfer the chiles to a paper bag and let steam for about 5 minutes.
  • Using a small knife, remove the skin, stems, and seeds. Cut the chiles into thin strips.
  • In a small bowl, mix the chiles and sour cream. Season with salt.
  • Season the skirt steak with salt and grill over a very hot fire or in the grill pan over high heat for about 2 1/2 minutes per side for medium-rare.
  • Transfer to a carving board to rest for about 5 minutes. Using a very sharp knife, thinly slice the steak lengthwise against the grain.
  • Warm the tortillas on the grill for a few seconds until pliable.
  • Place the sour cream, onion, tomatoes, and avocado in bowls. Serve alongside the steak and tortillas and let each person assemble his own fajita.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. lolablitz
    Good recipe, but tastes more like steak tacos with a sour cream poblano sauce than fajitas. We couldn't taste the marinade. It was easy though.
  2. eightball1751
    This was a very easy and tastey recipe, easily achievable with stuff I usually have in the house. I had dinner cooking within about 5 minutes. My problem was that I used a very tough cut of meat (won't do that again!) so it didn't come out as well as it could have. I added some chili powder to the steaks, and salt, chili powder, and lime juice to the avacado mixure.


In my world a recipe is a guideline to cooking and can be altered to suit one's taste. I collect cookbooks for a hobby and have made at least one recipe from each one. And i am not that other Smurf.
View Full Profile

Find More Recipes