Description
Make juicy, flavorful steak fajitas that taste just like your favorite restaurant. This easy skillet recipe uses a bold marinade and cooks fast, making it perfect for a weeknight Tex-Mex dinner.
Ingredients
Scale
- 1.5 lbs skirt steak or flank steak, sliced against the grain into thin strips
- 1 large yellow onion, sliced
- 2 bell peppers (one red, one green), sliced
- 2 tablespoons olive oil, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the Marinade:
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon salt
- For Serving:
- Warm flour or corn tortillas
- Your favorite toppings (salsa, sour cream, guacamole)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the lime juice, 1/4 cup olive oil, minced garlic, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), and salt.
- Marinate the Steak: Place the sliced steak into a large zip-top bag or shallow dish. Pour the marinade over the steak, making sure all pieces are coated. Seal and refrigerate for at least 30 minutes, or up to 4 hours for the best flavor.
- Prep the Vegetables: Slice the onion and bell peppers into thin strips.
- Cook the Steak: Heat 1 tablespoon of olive oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat until shimmering. Remove the steak from the marinade (discard the remaining marinade). Add the steak to the hot skillet in a single layer, working in batches if necessary to avoid crowding the pan. Cook for 2-3 minutes per side until nicely browned and cooked through. Remove the steak from the skillet and set aside on a plate.
- Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced onions and peppers. Season lightly with salt and pepper. Cook, stirring occasionally, for 5-7 minutes until the vegetables are tender-crisp and slightly charred, achieving that restaurant sizzle.
- Combine and Serve: Return the cooked steak to the skillet with the vegetables. Toss everything together quickly to reheat the steak. Taste and add more salt or a squeeze of fresh lime juice if needed.
- Serve immediately with warm tortillas and your desired toppings for a sizzling, flavorful meal.
Notes
- For the best ‘sizzling’ effect, use a cast iron skillet and make sure it is very hot before adding the vegetables.
- If you prefer a less intense cleanup, try the Sheet Pan Steak Fajitas method by roasting the steak and vegetables at 400°F (200°C) for 15 minutes.
- Skirt steak is traditional, but flank steak works wonderfully and is often easier to find.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Skillet Sauté
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving (approx. 4 oz steak and veggies)
- Calories: 380
- Sugar: 4
- Sodium: 550
- Fat: 22
- Saturated Fat: 4
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 34
- Cholesterol: 95