Go Back
–+ servings
Cooked onions and peppers, skirt steak, guacamole and tortilla shells on a sheet pan.
Print Recipe

Steak Fajitas Recipe

These sizzling steak fajitas are bursting with bold citrusy flavor, tender skirt steak and perfectly charred peppers. A quick marinade brings it all together for an easy weeknight win.
Prep Time10 minutes
Cook Time15 minutes
Marinating time1 hour
Course: Dinner
Cuisine: Mexican
Keyword: Meal prep, steak
Servings: 4 servings
Author: August DeWindt

Ingredients

Fajita marinade:

  • ¼ c Cilantro chopped
  • 1 jalapeno chopped
  • 2 oranges juiced
  • 2 limes juiced
  • 1 tsp Chili powder
  • ½ tsp Cumin
  • 4 cloves Garlic minced
  • 1 tsp Onion powder
  • ½ tsp Smoked paprika
  • 1 tsp Brown sugar
  • ½ tsp Salt
  • ¼ tsp Pepper
  • 4 tbsp Olive oil
  • 1 tbsp Worcestershire sauce

Fajitas:

  • 1 ½ - 2lbs lbs skirt steak
  • Salt & pepper to taste
  • 1 white onion sliced
  • 1 red bell pepper sliced
  • 2 green bell peppers sliced

Toppings (optional):

  • Tortillas
  • Lime wedges
  • Guacamole
  • cheese

Instructions

  • Add all the ingredients to a large bowl and whisk together. Add the skirt steak to the bowl or pour the marinade over the steak in a ziploc bag. Let marinate for at least 1 hour and up to overnight.
    Steak marinating in a ziplock.
  • Heat a large skillet over medium high heat. Once hot remove the steak from the marinade and shake off any excess marinade. Cut the steak in half if needed to fit in the pan. Cook for 3 minutes per side for medium rare. Remove and set aside to rest.
    Skirt steak cooking in a cast iron pan.
  • Add the onions and peppers to the same pan over medium high heat with a drizzle of olive oil. Season with salt and pepper & cook for about 5 minutes stirring constantly. Remove from the pan and serve alongside the steak.
    Onions and peppers cooking in a pan with steam.
  • Make sure the steak has rested for at least 10 minutes total. Cut the steak against the grain to serve.
    Cooked onions and peppers, skirt steak, guacamole and tortilla shells on a sheet pan.

Notes

If the steak is too large for the pan, cut it in half to fit for cooking. 

Nutrition

Calories: 386kcal | Carbohydrates: 22g | Protein: 27g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 644mg | Potassium: 776mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1735IU | Vitamin C: 135mg | Calcium: 78mg | Iron: 3mg