Description
Make steak fajitas that taste straight from a Mexican restaurant! This easy recipe uses a flavorful marinade for juicy skirt steak, colorful peppers, and onions, all cooked quickly in one skillet for that classic sizzling finish. Perfect for a weeknight dinner.
Ingredients
Scale
- 1.5 lbs skirt steak or flank steak
- 1/4 cup lime juice (freshly squeezed is best)
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil (for cooking)
- 1 large yellow onion, sliced
- 2 large bell peppers (one red, one green), sliced
- Warm flour tortillas, for serving
- Optional toppings: sour cream, salsa, guacamole, shredded cheese
Instructions
- Prepare the marinade: In a bowl, whisk together the lime juice, olive oil, minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
- Place the steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal and refrigerate for at least 30 minutes, or up to 4 hours for the best flavor.
- Remove the steak from the marinade, letting excess drip off. Discard the remaining marinade.
- Heat 1 tablespoon of vegetable oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it shimmers.
- Add the sliced steak to the hot skillet in a single layer (work in batches if necessary to avoid crowding the pan). Cook for 2 to 3 minutes per side until nicely browned and cooked to your preferred doneness. Remove the steak from the skillet and set it aside on a cutting board to rest.
- Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the sliced onions and bell peppers. Sauté for 5 to 7 minutes until they are tender-crisp and slightly charred, achieving that restaurant-style sizzle.
- Slice the rested steak thinly against the grain into strips.
- Return the sliced steak to the skillet with the vegetables. Toss everything together quickly to heat through, about 1 minute.
- Serve the sizzling steak fajitas immediately with warm tortillas and your favorite toppings.
Notes
- For the juiciest steak, do not overcook it. Skirt steak cooks very fast.
- If you want a deeper char, use a very hot cast-iron skillet to mimic restaurant cooking.
- You can substitute the steak with chicken or shrimp for a variation.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Skillet Sauté
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving (without tortillas)
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 30
- Cholesterol: 85