Skirt Steak Fajitas with Tomato-Olive Salsa

Not Your Mother’s® Slow Cooker Recipes for Two

Fajitas are eaten as a make-your-own-mini-burrito/soft taco and are one of the many reasons to own a slow cooker. Skirt steak is the original meat for fajitas, the name of which comes from the word faja or “belt” and which have been made in Texas by ranch hands since the 1930s. The meat was so tough and inexpensive that it was used as pay for the workers, who marinated it in lime juice and barbecued it outdoors. Here, you don’t have to marinate the meat first, since that is automatically taken care of as the meat slow cooks. If you get one piece of skirt steak from the butcher, just cut it into two pieces. Toast your tortillas over a gas burner or lay them on an electric burner for an authentic touch.


  • Serves 2
  • Cooker: 1 1/2 to 3 quart
  • Setting and Cook Time: LOW for 7 to 9 hours


  • 1 tablespoon olive oil
  • 3 tablespoons freshly squeezed lime juice
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 to 4 skirt steaks (1 1/4 to 1 1/2 pounds total), about 1 inch thick, or 1 piece, cut in half
  • 1 large white onion, thinly sliced

Tomato-Olive Salsa Ingredients

  • 3 ripe plum tomatoes, seeded and chopped
  • 3 tablespoons chopped kalamata olives
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon minced red onion
  • 2 teaspoons balsamic vinegar
  • Pinch of salt
  • 4 flour tortillas, warmed, for serving


  1. In a small bowl, combine the olive oil, lime juice, garlic, salt, and pepper. Lay the skirt steak pieces in the slow cooker and pour the mixture over the steak, making sure to coat all exposed surfaces well. Lay the onion over the top. Cover and cook on LOW for 7 to 9 hours, until fork-tender.
  2. Meanwhile, combine all the salsa ingredients in a small bowl. Let stand at room temperature until ready to serve, or cover and refrigerate.
  3. Remove the steak and onions to a serving platter, cover with foil, and let rest for 10 minutes before slicing thinly across the grain. Serve wrapped in the tortillas with lots of the salsa, and let it drip delightfully down your chin as you eat.