Description
This Easy Skillet Steak Fajitas recipe offers a quick and flavorful way to enjoy tender skirt or flank steak marinated in a zesty blend of lime juice, garlic, and spices, then cooked with sautéed bell peppers and onions. Perfect for a delicious weeknight meal, served with warm flour tortillas and garnished with fresh avocado, cilantro, and Cotija cheese.
Ingredients
Scale
Marinade and Steak
- Juice of 2 small limes
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1/3 cup cilantro leaves and stems, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon red chili powder
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon cayenne pepper
- 2 teaspoons coarse salt
- 2 lbs skirt steak (flank steak works well as an alternative)
Vegetables
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 yellow onion, thinly sliced
To Serve
- 8 6-inch flour tortillas, warmed
- Thinly sliced avocado
- Fresh cilantro leaves
- Cotija cheese crumbles
- Your favorite hot sauce (optional)
Instructions
- Marinate the Steak: Combine skirt steak with lime juice, olive oil, minced garlic, cilantro, ground cumin, black pepper, red chili powder, crushed red pepper flakes, cayenne pepper, and coarse salt in a gallon-sized Ziploc bag. Seal and shake vigorously to coat the meat evenly. Chill in the refrigerator for at least 1 hour, up to 4 hours. For flank steak, marinate at least 2 hours for best tenderness.
- Cook the Steak: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the marinated steak and cook for 4 minutes on each side for medium rare, or until your desired level of doneness is reached. For thicker flank steak, cook an additional 1-2 minutes per side. If the meat begins to burn, reduce the heat to medium.
- Rest the Steak: Transfer the steak to a plate and cover loosely with foil. Let it rest for 10 minutes to allow juices to redistribute, ensuring a tender bite.
- Sauté the Vegetables: While the steak rests, use the same skillet to remove any burned bits. Add another tablespoon of olive oil if needed. Add the thinly sliced red and green bell peppers and yellow onion. Cook over medium-high heat for 6-8 minutes until the vegetables soften slightly but still retain some bite. Remove from heat and keep warm.
- Slice the Steak: After resting, thinly slice the steak against the grain to maximize tenderness and flavor.
- Assemble the Fajitas: Warm the flour tortillas, then layer with slices of steak, sautéed peppers, and onions. Top with sliced avocado, fresh cilantro leaves, Cotija cheese crumbles, and drizzle with your favorite hot sauce if desired. Serve immediately and enjoy!
Notes
- For best flavor, marinate the steak for at least 2 hours, especially if using flank steak.
- Slice the steak against the grain to ensure tenderness.
- You can substitute flour tortillas with corn tortillas for a gluten-free option, but adjust the diet label accordingly.
- Adjust the level of cayenne and chili powder to suit your preferred spice level.
- Letting the steak rest is crucial to keep it juicy and flavorful.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 fajita (including tortilla and toppings)
- Calories: 390
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Keywords: steak fajitas, easy fajitas, skillet steak, Mexican steak recipe, flank steak fajitas, skirt steak fajitas, fajita marinade, quick dinner, Tex-Mex
