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Juicy, Restaurant-Style Skillet Steak Fajitas Ready in 30 Minutes

Close-up of perfectly cooked steak fajitas mixed with colorful bell peppers and onions on a white plate.
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Create authentic, sizzling Tex-Mex steak fajitas with this easy recipe. The secret citrus marinade ensures your flank steak is incredibly tender and flavorful, delivering restaurant-quality results in under 30 minutes using just one skillet.

Ingredients

Scale
  • 1.5 lbs flank steak or skirt steak, sliced against the grain into thin strips
  • 1/4 cup fresh lime juice (from about 2 limes)
  • 1/4 cup olive oil
  • 2 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
  • 1 large yellow onion, sliced
  • 2 large bell peppers (one red, one green), sliced
  • 1 tablespoon vegetable oil (for cooking)
  • 8 small flour tortillas, warmed
  • Optional toppings: sour cream, salsa, avocado slices, shredded cheese

Instructions

  1. Prepare the marinade: In a medium bowl, whisk together the lime juice, olive oil, minced garlic, cumin, chili powder, oregano, salt, and pepper.
  2. Add the sliced steak to the marinade. Toss to coat completely. Cover the bowl and refrigerate for at least 15 minutes, or up to 4 hours, for the best flavor.
  3. Heat a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the vegetable oil.
  4. Remove the steak from the marinade, letting excess drip off. Reserve the leftover marinade.
  5. Add the steak strips to the hot skillet in a single layer (work in batches if necessary to avoid overcrowding). Cook 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 on a plate.
  6. Add the sliced onions and bell peppers to the same skillet. Cook for 5 to 7 minutes, stirring occasionally, until they soften and begin to caramelize.
  7. Pour the reserved marinade over the vegetables. Cook for 1 minute, scraping up any browned bits from the bottom of the pan.
  8. Return the cooked steak to the skillet with the vegetables. Toss everything together quickly to heat through, about 30 seconds.
  9. Serve immediately with warm tortillas and your choice of toppings.

Notes

  • For the juiciest steak fajitas, slice the meat against the grain after cooking.
  • If you prefer a smoky flavor, add 1/4 teaspoon of smoked paprika to the marinade mixture.
  • Warm your tortillas just before serving by wrapping them in a damp paper towel and microwaving for 20 seconds, or heating them directly on a dry skillet.

Nutrition

Find it online: https://www.unfoldrecipes.com/steak-fajitas-recipe-skillet-easy/