Craving a quick and tasty dinner? These Easy Skillet Steak Fajitas are perfect for busy weeknights. Packed with juicy steak, vibrant bell peppers, and onions, this dish is both simple and satisfying. With just one pan, you’ll have a delicious meal ready in no time, leaving more moments to enjoy with family or friends.
Steps
- Slice the steak into 1/2 inch strips and place in a sealable bag. Slice the red pepper, bell pepper, and onion into thin strips and place in a separate sealable bag.
- In a jar with a tight lid, combine olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and minced garlic. Shake the jar until the marinade ingredients are well mixed.
- Pour one-third of the marinade over the steak in its bag and another third over the vegetables in their bag. Seal both bags tightly and refrigerate them for at least one hour, or overnight for best results. Keep the rest of the marinade in the jar for cooking.
- When ready to cook, heat a large skillet over medium-high heat. Add the marinated vegetables and cook until they are just tender, about 5 minutes. Remove them from the skillet and set aside.
- In the same skillet, add the marinated steak strips and cook until fully done, which should take 7 to 10 minutes. Return the cooked vegetables to the skillet with the steak and pour in the reserved marinade.
- Serve the steak and vegetable mix with warm tortillas and any additional garnishes you prefer.
Ingredients
- 2 pounds skirt, flank, sirloin, or hanger steak, sliced into 1/2-inch strips
- 1 red pepper, deseeded and sliced into thin strips
- 1 bell pepper, deseeded and sliced into thin strips
- 1 medium onion, peeled and sliced into thin strips
- 3 tablespoons olive oil
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- Pinch of cayenne pepper
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, minced
- 6-8 tortillas, warmed
Nutritional Values
Calories: 2280kcal | Carbohydrates: 114g | Protein: 210g | Fat: 96g | Saturated Fat: 24g | Cholesterol: 540mg | Sodium: 2910mg | Potassium: 4020mg | Fiber: 6g | Sugar: 18g | Vitamin A: 4470IU | Vitamin C: 262.2mg | Calcium: 450mg | Iron: 22.8mg
FAQ
- How can I prepare steak fajitas in advance?
- You can slice the peppers and onions and prepare the marinade ahead of time. Place the veggies in one zip-top bag and the steak in another, adding 1/3 of the marinade to each bag. Seal and refrigerate overnight. This way, the meal is ready to cook the following day.
- What type of steak is best for this fajita recipe?
- Skirt, flank, sirloin, or hanger steak are all excellent choices for this recipe. Slice the steak into 1/2 inch strips for best results.
- How long should I marinate the steak and vegetables?
- Ideally, you should marinate the steak and vegetables for at least one hour. For enhanced flavor, it’s best to let them marinate overnight.
- What is the recommended cooking time for steak fajitas?
- Cook the vegetables until they are just tender-crisp, which takes about 5 minutes. The steak should be cooked for about 7-10 minutes until it is fully done.
- How should I serve steak fajitas?
- Serve the cooked steak and vegetables with warm tortillas. You may also add your choice of optional garnishes to enhance the flavor.
Tips
- Prep Ahead of Time: Slice your peppers and onions, and prepare the marinade the night before. This can significantly reduce your cooking time the next day, ensuring a quick and easy dinner.
- Separate Marinade Storage: Use separate zip-top bags for the steak and vegetables, each with a portion of the marinade. This will ensure each component is well-flavored. Remember to reserve some marinade for cooking.
- Efficient Cooking: When you’re ready to cook, use the same skillet for both the vegetables and steak. Start by cooking the veggies until they’re just tender, then remove them before cooking the steak. This method saves on cleanup and keeps the flavors consistent.
- Serving Suggestions: Serve your fajitas with warm tortillas and your choice of garnishes to enhance the dish. Options might include salsa, sour cream, or avocado for an added touch.
Equipment
- Large Skillet – A good quality skillet is essential for cooking the steak and vegetables.
- Sealable Bags – Useful for marinating the steak and vegetables.
- Jar with Screw Top or Tight-Fitting Lid – For mixing and storing the marinade.
