Description
Make juicy, flavorful steak fajitas quickly in a skillet. This recipe uses a simple marinade for tender meat and cooks fast enough for a weeknight dinner.
Ingredients
Scale
- 1.5 lb flank steak or skirt steak, thinly sliced against the grain
- 1 large onion, sliced
- 2 bell peppers (any color), sliced
- 2 tablespoons olive oil, divided
- 1/4 cup lime juice, fresh
- 2 tablespoons soy sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Warm flour tortillas, for serving
- Optional toppings: sour cream, salsa, guacamole
Instructions
- In a bowl, whisk together the lime juice, soy sauce, chili powder, cumin, smoked paprika, garlic powder, and cayenne pepper. This is your marinade.
- Add the sliced steak to the marinade, toss to coat completely, and let it sit for at least 15 minutes, or up to 4 hours in the refrigerator.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
- Remove the steak from the marinade, letting excess drip off. Add the steak to the hot skillet in a single layer (work in batches if necessary to avoid crowding). Cook for 2-3 minutes per side until browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside.
- Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced onions and bell peppers. Cook, stirring occasionally, for 5-7 minutes until the vegetables are tender-crisp and slightly charred. Season lightly with salt and pepper.
- Return the cooked steak to the skillet with the vegetables. Toss everything together for 1 minute to reheat the steak and combine the flavors.
- Serve the steak and vegetable mixture immediately with warm tortillas and your choice of toppings.
Notes
- For the best ‘sizzling’ effect, use a cast-iron skillet and make sure it is very hot before adding the steak.
- If you prefer a sheet pan method, toss the marinated steak and vegetables with 2 tablespoons of oil and roast at 400°F (200°C) for 12-15 minutes.
- Skirt steak often yields a more tender result than flank steak for fajitas.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving (without tortillas)
- Calories: 350
- Sugar: 5
- Sodium: 450
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 4
- Protein: 35
- Cholesterol: 90