Skirt Steak Fajitas

Replace the usual chewy fajita meat with these tender skirt steak slices. Cheap, healthy and amazing.

Prep Time  25 Minutes

Cook Time  24 Hours

Serves  4

Pre-searing not only helps kill off the surface bacteria on the meat, but also jump-starts the amazing flavor creation that develops over the long cooking time.


  • 500g Rump steak,up to 5cm (2 inches) thick
  • 10g butter
  • Zest of 1 lime
  • 3 strands of corianders
  • 3 garlic cloves
  • 2g cumin
  • 2g chilli powder

Fajita Filling

  • 30ml olive oil
  • 3 bell peppers
  • 1 large onion
  • Salt and pepper

To Finish

  • 8 flour tortillas
  • Fresh coriander
  • Sour cream
  • Guacamole
  • Salsa


48 hours before serving: 

  • Melt butter in a pan over a high heat before searing the skirt steak for 20 seconds on each side. Set aside to cool.
  • For the marinade, add the olive oil, lime zest, cumin, garlic, coriander and chilli powder to a blender, pulsing until smooth. Place the steaks into a bowl and add the marinade to the steaks. Leave in the refrigerator overnight.

24 hours before serving: 

  • Preheat your sous vide water bath to 53°C (127.5°F). Once target temperature is reached, place the skirt steak into a vacuum pouch and seal. Place the pouch into your sous vide water bath to cook for 24 hours.

10 minutes before serving:

  • Add the olive oil to a pan before adding the sliced peppers and onion. Cook for 5 minutes until softened. Season and set aside.
  • Once cooked, remove the skirt steak from the vacuum pouch and pat dry with a kitchen towel. Heat the olive oil in a large pan before searing the skirt steak for about 20 seconds on each side. Once browned, remove from the heat, slice and set aside.

To Serve

  • Place a few slices of steak into a warm flour tortilla before adding sour cream, guacamole, coriander and salsa. Repeat until you have 8 tortillas. Serve immediately.