Make restaurant-style steak fajitas at home with this easy recipe. Marinate tender steak strips and quickly sear them with colorful peppers and onions for a flavorful Tex-Mex skillet meal.
Author:Caroline Hayes
Prep Time:15 min
Cook Time:15 min
Total Time:30 min
Yield:4 servings 1x
Category:Dinner
Method:Searing
Cuisine:Tex-Mex
Diet:Vegetarian
Ingredients
Scale
1.5 lbs skirt steak or flank steak, thinly sliced against the grain
In a bowl, combine 2 tablespoons of olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Add the sliced steak and toss to coat. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Heat the remaining 2 tablespoons of olive oil in a large skillet or cast-iron pan over medium-high heat.
Add the sliced onions and bell peppers to the hot skillet. Cook, stirring occasionally, until they are tender-crisp and slightly charred, about 5-7 minutes. Remove the vegetables from the skillet and set aside.
Add the marinated steak to the same skillet in a single layer (you may need to cook in batches to avoid overcrowding). Sear for 2-3 minutes per side, until browned and cooked through.
Return the cooked vegetables to the skillet with the steak. Toss to combine and heat through.
Serve the steak fajita mixture immediately with warm tortillas and your favorite toppings.
Notes
For best results, slice the steak thinly against the grain.
Don’t overcrowd the pan when cooking the steak; cook in batches if necessary to ensure a good sear.
Adjust the spice level by adding more or less chili powder or a pinch of cayenne pepper.
Nutrition
Serving Size:1 serving (approx. 1/4 of the recipe)