Skirt Steak Fajitas

3.34 stars average

The quick and easy skirt steak fajitas are filled with warm, smoky spices and taste so much better than anything store-bought!

Course Dinner

Cuisine Mexican

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 833kcal

Author Liz Della Croce

Ingredients

1 clove garlic minced
1 recipe Fajita Seasoning or Taco, page 39 or 40; see Simply Scratch Tip
¼ cup grape-seed or olive oil
¼ cup fresh cilantro leaves chopped, plus more for serving
1½ pounds skirt steak halved crosswise
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 sweet onion halved and sliced vertically
½ teaspoon kosher salt
½ red bell pepper sliced into strips
½ orange bell pepper sliced into strips
2 wedges of lime

To Serve

Skillet Refried Black Beans page 195
Pico de Gallo page 81
5- Minute Avocado Spread page 80
1 cup Cotija cheese
16 warm tortillas

US Measurements - Convert to Metric

Instructions

In a shallow bowl, combine the garlic, fajita seasoning, grapeseed oil, and cilantro. Toss the steak to coat in the marinade. Cover and marinate for 30 minutes.
Meanwhile, heat a 12-inch cast-iron skillet over medium-high heat. Place the butter, olive oil, and onion in the skillet. Season with the salt, stir, and cook until the edges of the onion are deeply golden yet still a bit firm, about 10 minutes. Add the peppers and cook for 5 to 8 minutes more, depending on how done you want them. Transfer the onion and peppers to a small dish.
Working in two batches, sear the steak on both sides for 3 to 4 minutes on each side. Transfer to a cutting board and let rest for 5 to 8 minutes before slicing into thin strips. Return the strips and any juices from the cutting board to the skillet, squeeze in the juice from the lime wedges, and cook for 3 to 4 minutes more. Remove from the heat and tent with aluminum foil to keep warm.
On a warm tortilla, spread a spoonful of refried beans and top with steak, onions and peppers, avocado spread, Cotija cheese, and more cilantro, if desired.

Notes

This recipe can also be made with boneless, skinless chicken breasts. Cooking the chicken just takes a little longer than the steak, but it’s equally as delicious.

Nutrition