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Sizzling sliced steak fajitas with charred peppers and onions in a cast-iron skillet
Chef Linda

Steak Fajitas

These steak fajitas feature tender marinated steak, charred bell peppers, and onions cooked over high heat and served with warm tortillas and your favorite Tex-Mex toppings.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating and Resting Time 4 hours 10 minutes
Total Time 4 hours 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican American, Tex-Mex
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Steak and Marinade
  • 1.5 lb Skirt steak or flank steak Trimmed of excess fat
  • 3 tbsp Olive oil Divided
  • 2 tbsp Fresh lime juice Plus extra lime wedges for serving
  • 2 tbsp Fresh orange juice
  • 2 cloves Garlic Minced
  • 2 tsp Chili powder
  • 1 tsp Ground cumin
  • 1 tsp Smoked paprika
  • 1 tsp Kosher salt
  • 0.5 tsp Black pepper
Vegetables and Serving
  • 3 Bell peppers Use a mix of red, yellow, and green; thinly sliced
  • 1 large Onion Thinly sliced
  • 12 Small flour or corn tortillas Warmed
  • Guacamole For serving
  • Pico de gallo For serving
  • Sour cream For serving
  • Shredded cheese For serving
  • Fresh cilantro Chopped, for serving

Equipment

  • Large cast-iron skillet
  • Cutting board
  • Sharp Chef's Knife
  • Mixing Bowl
  • Tongs
  • Instant-read thermometer

Method
 

  1. In a bowl, whisk together 2 tablespoons olive oil, lime juice, orange juice, garlic, chili powder, cumin, smoked paprika, salt, and black pepper.
  2. Add the steak and turn to coat. Cover and refrigerate for 2 to 4 hours. Remove it from the refrigerator about 20 minutes before cooking.
  3. Heat a large cast-iron skillet over high heat until very hot. Remove the steak from the marinade and let the excess drip off.
  4. Sear the steak for 3 to 5 minutes per side, depending on thickness, until the center reaches about 130–135°F for medium-rare or your preferred doneness.
  5. Transfer the steak to a cutting board and rest for 5 to 10 minutes.
  6. Add the remaining tablespoon of olive oil to the same skillet. Cook the sliced bell peppers and onion over high heat for 6 to 8 minutes, stirring occasionally, until charred and tender-crisp.
  7. Identify the direction of the steak's grain, then slice the meat thinly across the grain into strips.
  8. Return the sliced steak to the skillet with the vegetables and toss briefly. Finish with fresh lime juice and cilantro.
  9. Serve immediately with warm tortillas, guacamole, pico de gallo, sour cream, shredded cheese, and additional lime wedges.

Notes

Best steak: Skirt steak gives the richest traditional flavor, while flank steak is leaner and widely available.
For tender fajitas: Cook over very high heat, avoid overcooking, let the steak rest, and always slice it thinly against the grain.
Marinating: Two to four hours is ideal for a citrus-based marinade. Marinating much longer can make the surface texture soft.
Storage: Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat gently in a hot skillet.