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sizzling skillet beef fajitas recipe - Sizzling Skillet Beef Fajitas served in a white bowl overhead view
Chloe

Sizzling Skillet Beef Fajitas

sizzling skillet beef fajitas recipe made easy at home. Tender marinated steak strips seared with colorful peppers and onions, served on warm tortillas for th
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 480
Ingredients Method

Ingredients
  

Marinade
  • 1/4 cup fresh lime juice about 3 limes
  • 3 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Fajitas
  • 1 1/2 lbs skirt steak trimmed, cut into 5-inch pieces (or flank steak)
  • 1 large red bell pepper sliced into thin strips
  • 1 large green bell pepper sliced into thin strips
  • 1 medium yellow onion halved and sliced
  • 8 flour tortillas fajita size, warmed
  • 2 tbsp vegetable oil for cooking
Toppings (optional)
  • 1/2 cup sour cream
  • 1 cup guacamole
  • 1/4 cup fresh cilantro chopped
  • 2 limes cut into wedges

Method
 

  1. In a small bowl, whisk together lime juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper.
  2. Place steak pieces in a zip-top bag or shallow dish. Pour marinade over, turning to coat. Seal and refrigerate for at least 30 minutes, up to 4 hours.
  3. Slice bell peppers and onion into thin strips, about 1/4 inch wide. Toss with a splash of oil and a pinch of salt.
  4. Heat a large cast-iron skillet or grill pan over high heat until smoking. Remove steak from marinade, letting excess drip off. Cook for 3-4 minutes per side until internal temperature reaches 145°F (63°C) for medium-rare (or to desired doneness). Transfer to a cutting board and tent with foil. Let rest 5 minutes.
  5. In the same skillet over high heat, add a drizzle of oil and the peppers and onions. Spread in a single layer and cook without stirring for 2 minutes. Then toss and cook another 2-3 minutes until lightly charred but still crisp-tender.
  6. While steak rests, warm tortillas in a dry skillet over medium-high heat, 15-20 seconds per side until pliable and slightly puffed. Keep wrapped in a towel. Slice the rested steak against the grain into thin strips. Pile the meat and vegetables back into the hot skillet to sizzle. Serve immediately with warm tortillas, lime wedges, and toppings.