Description
Juicy, bold, and sizzling fajita steak—this Tex-Mex classic brings smoky flavor and citrusy zest to your table, whether grilled or skillet-seared. Perfect for family-style meals or flavor-packed tacos!
Ingredients
1 ½ lbs skirt steak or flank steak
3 tablespoons olive oil
Juice of 2 limes
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon chili powder
1 tablespoon soy sauce
1 tablespoon brown sugar or honey
Salt and freshly ground black pepper
1 red bell pepper, sliced thin
1 green bell pepper, sliced
1 large yellow onion, halved and sliced
Optional: Flour or corn tortillas, guacamole, sour cream, shredded cheese, lime wedges
Instructions
1. In a bowl or zip-top bag, combine olive oil, lime juice, garlic, cumin, paprika, soy sauce, brown sugar, chili powder, salt, and pepper.
2. Trim excess fat from steak and marinate it in the mixture for 2–4 hours.
3. Slice peppers and onions and set aside.
4. Preheat cast-iron skillet or grill until very hot.
5. Remove steak from marinade, pat dry, and sear for 3–4 minutes per side.
6. Let steak rest 5–7 minutes, then slice thinly against the grain.
7. In the same skillet, sauté bell peppers and onions for 5–6 minutes.
8. Warm tortillas and assemble with steak and veggies.
9. Serve with your favorite toppings.
Notes
Skirt steak offers more beefy flavor; flank steak is leaner and just as tasty.
Freeze steak for 15 minutes before slicing for cleaner cuts.
Add a splash of beer or orange juice to your marinade for extra depth.
Leftovers can be repurposed into stir-fry or steak salad and store well up to 4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Grill or Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 4g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 75mg
Keywords: fajita steak, Tex-Mex, grilled beef, flank steak, skirt steak