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Easy Restaurant-Style Skillet Steak Fajitas

A close-up of sizzling steak fajitas featuring strips of seared steak mixed with sautéed red and yellow bell peppers and onions in a white bowl.
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Make juicy, flavorful steak fajitas right in your skillet that taste just like your favorite restaurant. This recipe focuses on a simple, bold marinade for tender steak and quick cooking for a perfect weeknight Tex-Mex dinner.

Ingredients

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  • 1.5 lbs flank steak or skirt steak, thinly sliced against the grain
  • 1/4 cup lime juice (about 2 limes)
  • 2 tablespoons olive oil, divided
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large yellow onion, sliced
  • 2 bell peppers (any color), sliced
  • 2 cloves garlic, minced
  • Optional: Tortillas, sour cream, salsa, guacamole for serving

Instructions

  1. Combine the sliced steak in a bowl with lime juice, 1 tablespoon of olive oil, Worcestershire sauce, cumin, chili powder, paprika, oregano, salt, and pepper. Mix well to coat. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best flavor.
  2. Heat 1 teaspoon of the remaining olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat until it shimmers.
  3. Remove the steak from the marinade, letting excess drip off. Add half the steak to the hot skillet in a single layer. Cook for 2-3 minutes per side until nicely browned and cooked to your preferred doneness. Do not overcrowd the pan. Remove the cooked steak to a plate and set aside. Repeat with the remaining steak, adding a little more oil if the pan seems dry.
  4. Add the remaining olive oil to the skillet. Add the sliced onions and bell peppers. Cook, stirring occasionally, for 5-7 minutes until the vegetables are tender-crisp and slightly charred.
  5. Add the minced garlic to the vegetables and cook for 1 minute until fragrant.
  6. Return all the cooked steak and any accumulated juices to the skillet with the vegetables. Toss everything together quickly to heat through, about 1 minute. You want that classic sizzling sound when you serve.
  7. Serve immediately with warm tortillas and your favorite toppings for a delicious, quick weeknight steak dinner.

Notes

  • For extra sizzle, place your serving skillet in the oven at 400°F (200°C) while you cook the fajita components, then transfer the finished mixture to the hot pan just before serving.
  • If you prefer a slow cooker method, combine the marinated steak, onions, and peppers in the crockpot and cook on low for 4-6 hours. Drain excess liquid before serving.
  • Use flank steak or skirt steak; these cuts absorb the marinade well and cook quickly for tender results.

Nutrition

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