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The Ultimate Restaurant-Style Skillet Steak Fajitas (Ready in 30 Minutes)

Close-up of juicy steak fajitas featuring seared steak strips mixed with caramelized onions and vibrant red and green bell peppers.
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Make flavorful, juicy steak fajitas in a hot skillet that taste just like your favorite restaurant. This easy recipe focuses on a bold marinade and quick cooking for a sizzling weeknight Tex-Mex dinner.

Ingredients

Scale
  • 1.5 lbs skirt steak or flank steak, trimmed
  • 1/4 cup lime juice (about 2 limes)
  • 1/4 cup olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large yellow onion, sliced into strips
  • 2 large bell peppers (red and green), sliced into strips
  • 1 tablespoon vegetable oil (for cooking)
  • Warm flour tortillas, for serving
  • Optional toppings: sour cream, guacamole, salsa, shredded cheese

Instructions

  1. Prepare the Marinade: In a medium bowl, whisk together the lime juice, olive oil, soy sauce, Worcestershire sauce, chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, and pepper. This is your flavorful fajita marinade.
  2. Marinate the Steak: Place the trimmed steak into a large zip-top bag or shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. Do not marinate longer than 4 hours, as the lime juice can start to break down the meat too much.
  3. Prep Vegetables: While the steak marinates, slice the onion and bell peppers into uniform strips.
  4. Sear the Steak: Heat 1 tablespoon of vegetable oil in a large cast-iron skillet or heavy-bottomed pan over high heat until it just begins to smoke slightly. Remove the steak from the marinade, letting excess drip off, and place it in the hot skillet in a single layer. Do not overcrowd the pan; cook in batches if necessary. Sear for 2 to 3 minutes per side until nicely browned and cooked to your desired doneness (medium-rare is best for tenderness). Remove the steak to a cutting board and let it rest for 5 minutes.
  5. Sauté Vegetables: Add the sliced onions and peppers to the same hot skillet. Cook, stirring occasionally, for 5 to 7 minutes until they are tender-crisp and slightly charred. This creates the classic sizzling effect.
  6. Slice the Steak: Slice the rested steak thinly against the grain into strips.
  7. Combine and Serve: Return the sliced steak to the skillet with the vegetables. Toss everything together quickly to reheat. Serve immediately while sizzling hot with warm tortillas and your favorite toppings.

Notes

  • For the best restaurant-style sizzle, use a cast-iron skillet and make sure it is extremely hot before adding the vegetables.
  • If you prefer a sheet pan steak fajitas method, toss the marinated steak and vegetables with 1 tablespoon of oil and roast at 400°F (200°C) for 15-20 minutes.
  • Skirt steak is traditional, but flank steak works well as a substitute for this quick-cooking recipe.

Nutrition

Find it online: https://epicureempire.com/steak-fajitas-restaurant-style-skillet-recipe/