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Easy Restaurant-Style Skillet Steak Fajitas

Close-up of juicy steak fajitas featuring seared strips of steak mixed with vibrant red and green bell peppers and sautéed onions.
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Make juicy, flavorful steak fajitas quickly using a simple marinade and a hot skillet for that classic sizzling restaurant taste.

Ingredients

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  • 1.5 lb flank steak or skirt steak, sliced against the grain into thin strips
  • 1 large red bell pepper, sliced
  • 1 large green bell pepper, sliced
  • 1 large yellow onion, sliced
  • 2 tablespoons olive oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 cloves garlic, minced
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1 tablespoon Worcestershire sauce
  • Tortillas, for serving
  • Optional toppings: sour cream, salsa, guacamole

Instructions

  1. In a medium bowl, combine the sliced steak with 1 tablespoon of olive oil, salt, pepper, chili powder, cumin, smoked paprika, cayenne pepper (if using), minced garlic, lime juice, and Worcestershire sauce. Mix well to coat the steak. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  2. Heat 1 tablespoon of olive oil in a large skillet (cast iron works best) over medium-high heat until shimmering.
  3. Add the sliced onions and bell peppers to the hot skillet. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are tender-crisp. Remove the vegetables from the skillet and set them aside on a plate.
  4. Increase the heat to high. Add the marinated steak strips to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2 to 3 minutes per side until the steak is browned and cooked to your desired doneness.
  5. Return the cooked vegetables to the skillet with the steak. Toss everything together quickly for about 1 minute to reheat the vegetables and combine the flavors.
  6. Serve the steak and vegetable mixture immediately with warm tortillas and your choice of toppings.

Notes

  • For the best ‘sizzling’ effect, use a cast iron skillet and ensure it is very hot before adding the steak.
  • If you prefer a less intense flavor, reduce the chili powder to 2 teaspoons.
  • Slice the steak against the grain after cooking to ensure maximum tenderness.

Nutrition

Find it online: https://whiskdaily.com/steak-fajitas-juicy-recipe/