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Top view of carne asada with fajita vegetables arranged on a cutting board with a folded flour tortilla, grilled scallions, lime wedges, and the cut end of a jalapeno pepper.

Carne Asada with Fajita Vegetables

A lightning-fast, Mexican-inspired marinated skirt steak and fajita vegetables. Meal prep by making the marinade and slicing the veggies the night before! 
Course Entree
Cuisine Latin American/Mexican
Keyword carne asada, fajita vegetables, mojo marinade
Prep Time 10 minutes
Cook Time 15 minutes
Marinating 4 hours
Total Time 4 hours 25 minutes
Servings 4 -6
Author Michelle



  • 1/3 cup lime juice ~2 limes
  • 1/2 cup orange juice
  • 4 cloves garlic peeled and crushed
  • 1 cup chopped fresh cilantro with stems
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tsp. ground cumin
  • 1 tbsp. Mexican oregano
  • 1 tbsp. Asian fish sauce (see Recipe Note #1)
  • ¼ cup olive oil
  • 1 jalapeno thinly sliced
  • 2 tablespoons rice vinegar


  • 1 2- lb. skirt steak or flank steak
  • 2 tbsp. vegetable oil


  • 1 tbsp. vegetable oil
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 green bell pepper sliced
  • 1 Vidalia onion sliced
  • 2 tbsp. reserved marinade
  • 1/4 tsp. salt or to taste
  • 1/8 tsp. freshly ground black pepper


  • warm tortillas
  • sour cream
  • shredded cheese
  • chopped cilantro


  • Mix all marinade ingredients in a zip-top bag. Reserve two tablespoons of the mixture for the fajita vegetables. Prep the steak by removing any membranes and patting dry with paper toweling. Add the meat to the marinade. Seal the bag, removing as much air as possible. Massage the marinade into the meat. Marinate, refrigerated, for at least 4 hours (can be marinated overnight). Turn the meat occasionally if you can.
  • Set a cast-iron skillet over medium-high heat and add 2 tbsp. of vegetable oil (see Recipe Note #2). Remove the meat from the marinade, removing as much marinade as possible (I use a silicone spatula to scrape off any solid bits). When the oil begins to shimmer, add the meat to the pan. Brown well on each side, about 2-3 minutes per side for medium rare. Remove the steak to a cutting board and let rest while making the fajita vegetables.
  • Add 1 tbsp of oil to the skillet (do not wipe the skillet out). Add the fajita vegetables and sauté, stirring frequently, until soft, about 8 minutes. Toss with the reserved marinade and remove from the heat.
  • Cut the steak into manageable sections WITH the grain. Thinly slice each section ACROSS the grain. Cut slices into bite-size pieces.
  • Arrange the steak and vegetables on a platter and set out buffet style with warm tortillas and condiments.


  1. The fish sauce is optional: it adds umami AND salt, but you won't detect any fishy flavor in the final product. If you choose not to use fish sauce, simply increase the amount of salt from 1/4 to 1/2 tsp.
  2. The steak is also fantastic on the grill. Give the skirt steak a good sear on both sides over direct heat, then move the to the side, cover the grill, and finish cooking to your preferred doneness. NOTE: skirt steak cooks very quickly and will continue rising in temperature for a few minutes as it rests. 
  3. If you don't have reserved marinade for the fajita vegetables, try adding a teaspoon or two of my easy 5-Ingredient Homemade Taco Seasoning.