Description
Make juicy, restaurant-style steak fajitas right in your kitchen. This easy skillet recipe features a bold marinade for tender flank steak and cooks quickly, making it perfect for a flavorful weeknight dinner.
Ingredients
Scale
- 1.5 lbs flank steak or skirt steak, sliced against the grain into thin strips
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 large yellow onion, sliced
- 2 tablespoons olive oil, divided
- For the Marinade:
- 1/4 cup fresh lime juice
- 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
- For Serving:
- 8 small flour tortillas, warmed
- Optional toppings: sour cream, salsa, guacamole, shredded cheese
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, salt, and pepper.
- Marinate the Steak: Place the sliced steak into a resealable bag or shallow dish. Pour the marinade over the steak, ensuring all pieces are coated. Seal and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
- Cook the Vegetables: Heat 1 tablespoon of olive oil in a large skillet (cast iron works best for that sizzle) over medium-high heat. Add the sliced peppers and onions. Cook, stirring occasionally, for 5 to 7 minutes until they are tender-crisp. Remove the vegetables from the skillet and set them aside.
- Sear the Steak: Add the remaining 1 tablespoon of olive oil to the hot skillet. Remove the steak from the marinade, letting excess drip off, and add it to the skillet in a single layer (work in batches if necessary to avoid crowding the pan). Cook for 2 to 3 minutes per side until the steak is browned and cooked to your preferred doneness. This quick sear keeps the steak juicy.
- Combine and Serve: Return the cooked peppers and onions to the skillet with the steak. Toss everything together quickly to reheat. Serve the sizzling steak fajita mixture immediately with warm tortillas and your favorite toppings.
Notes
- For the best ‘sizzling’ restaurant effect, serve the fajita mixture directly from the hot skillet onto the table.
- If you prefer a slower cook method, you can use a slow cooker for the steak after marinating, cooking on low for 4 hours, then drain and sauté with the vegetables.
- Use flank steak or skirt steak; slice them thinly against the grain for maximum tenderness.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Skillet Sauté
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving (without tortillas/toppings)
- 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