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Easy Restaurant-Style Skillet Steak Fajitas

Close-up of sizzling steak fajitas with sliced steak, red and green bell peppers, and onions in a cast iron skillet.
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Make juicy, restaurant-style steak fajitas right in your skillet. This recipe focuses on a flavorful marinade for tender flank steak and quick cooking for a satisfying weeknight Tex-Mex dinner.

Ingredients

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  • 1.5 lbs flank steak or skirt steak, sliced against the grain into thin strips
  • 1/4 cup lime juice (about 2 limes)
  • 2 tablespoons olive oil, divided
  • 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 large bell peppers (any color), sliced
  • 1 large yellow onion, sliced
  • 2 cloves garlic, minced
  • For serving: warm flour tortillas, salsa, sour cream, guacamole

Instructions

  1. In a medium bowl, combine the steak strips with lime juice, 1 tablespoon of olive oil, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Toss to coat thoroughly. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best flavor.
  2. Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat until shimmering.
  3. Remove the steak from the marinade, letting excess drip off. Add half of the steak to the hot skillet in a single layer. Cook for 2-3 minutes per side until nicely browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside. Repeat with the remaining steak, adding a splash more oil if the pan is dry.
  4. Add the sliced bell peppers and onions to the same skillet. Cook, stirring occasionally, for 5 to 7 minutes until the vegetables are tender-crisp and slightly charred.
  5. Add the minced garlic to the vegetables and cook for 1 minute until fragrant.
  6. Return all the cooked steak to the skillet with the vegetables. Toss everything together for 1 minute to reheat.
  7. Serve immediately with warm tortillas and your favorite toppings for that classic sizzling fajita experience.

Notes

  • For the best ‘sizzling’ effect, use a cast-iron skillet and ensure it is very hot before adding the vegetables and steak back in at the end.
  • If you prefer a slower cooking method, you can use the Crockpot Steak Fajitas method: combine marinated steak, peppers, and onions in the slow cooker and cook on low for 4-6 hours. Shred the steak before serving.
  • Slice the steak thinly against the grain after cooking to guarantee tender bites.

Nutrition

Find it online: https://cheffinity.com/easy-steak-fajitas-recipe-under-30-min/