Steak Fajitas Skillet
Sizzling cast-iron steak fajitas with peppers and onions—Tex-Mex USA classic straight from the skillet to the tortilla. Strip steak cooks to 145°F; serve with warm tortillas and fixings.
🛒Ingredients
- 1 1/2 pounds flank or skirt steak
- 3 tablespoons lime juice
- 2 tablespoons oil, divided
- 3 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large onion, sliced
- Warm flour or corn tortillas
- Toppings: salsa, guacamole, sour cream, cilantro, lime
🔧Kitchen Tools Needed
- Cast-iron skillet
- Tongs
- Instant-read thermometer
- Sharp knife
📝Instructions
- 1
Whisk lime juice, 1 tablespoon oil, garlic, chili powder, cumin, paprika, salt, and pepper. Marinate steak 20–60 minutes in the fridge (not longer than 2 hours for skirt/flank in acid).
- 2
Heat a large cast-iron skillet over high. Add remaining oil. Sear steak 3–5 minutes per side until browned and thickest part reaches 145°F for medium-rare. Rest 5–10 minutes on a board.
- 3
In the same skillet, cook peppers and onions 5–7 minutes until charred-tender; season lightly with salt.
- 4
Slice steak thinly against the grain. Return briefly to the hot skillet with veggies to warm (do not overcook past safe temp).
- 5
Serve sizzling with tortillas and toppings. Refrigerate within 2 hours up to 3 days; reheat steak/veggies to 165°F.
🥗Nutrition Information
⚡Calories per serving: 390
🏷️Recipe Tags
❓Frequently Asked Questions
Flank vs skirt?
Both work; skirt is thinner and cooks faster—watch the thermometer.
Make ahead?
Marinate and slice peppers ahead; cook just before serving for the sizzle.
Chicken fajitas?
Use chicken strips cooked to 165°F instead of steak.
Food safety?
Whole-muscle steak 145°F + rest; marinate in the fridge; leftovers to 165°F within 2 hours chill.
