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30-Minute Restaurant-Style Skillet Steak Fajitas with Lime Marinade

Close-up of sizzling steak fajita strips with red and yellow peppers and onions in a black skillet.
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Make juicy, restaurant-quality steak fajitas quickly in a single skillet. This recipe uses a bright, citrus-forward marinade to tenderize flank or skirt steak, delivering bold Tex-Mex flavor perfect for a fast weeknight dinner.

Ingredients

Scale
  • 1.5 lbs flank steak or skirt steak, sliced against the grain into thin strips
  • 1/4 cup olive oil, divided
  • 1/4 cup fresh lime juice
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large bell peppers (any color), sliced
  • 1 large yellow onion, sliced
  • 1 tablespoon butter or oil for cooking
  • Tortillas, for serving
  • Optional toppings: sour cream, salsa, avocado, cilantro

Instructions

  1. Combine the marinade ingredients: In a bowl, mix 2 tablespoons of the olive oil, lime juice, minced garlic, cumin, chili powder, oregano, salt, and pepper.
  2. Marinate the steak: Add the sliced steak to the marinade, toss to coat completely. Cover and refrigerate for at least 15 minutes, or up to 4 hours for deeper flavor. Do not marinate longer than 4 hours.
  3. Prepare vegetables: Slice the bell peppers and onion into thin strips.
  4. Cook the steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Remove the steak from the marinade, letting excess drip off. Cook the steak in a single layer (work in batches if needed to avoid crowding) for 2 to 3 minutes per side until nicely browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside.
  5. Sauté vegetables: Add the remaining 1 tablespoon of olive oil and the butter to the same skillet. Add the sliced peppers and onions. Cook, stirring occasionally, for 5 to 7 minutes until the vegetables are tender-crisp and slightly charred.
  6. Combine and finish: Return the cooked steak to the skillet with the vegetables. Toss everything together for about 1 minute to heat through and coat with any remaining pan juices.
  7. Serve immediately with warm tortillas and your chosen toppings for sizzling steak fajitas.

Notes

  • For the juiciest steak fajitas, make sure your skillet is very hot before adding the meat. This creates a quick sear.
  • If you prefer a sheet pan steak fajitas method, toss the marinated steak and vegetables with 3 tablespoons of olive oil and roast at 400°F (200°C) for 12-15 minutes.
  • This citrus marinade works well with skirt steak or flank steak, which are excellent cuts for quick cooking.

Nutrition

Find it online: https://www.unfoldrecipes.com/30-minute-steak-fajita-easy-recipe/