Perfect Steak Fajitas
ID: 1da03e91...
These delicious, sizzly steak fajitas feature juicy and tender skirt steak marinated in a citrusy, smoky, and slightly sweet blend. Sautéed with colorful bell peppers and sweet onions, this restaurant-quality dish is incredibly easy to make right at home.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Slice the bell peppers and onions into uniform strips. → Whisk the marinade ingredients together, reserving 1/4 cup, and marinate the skirt steak for 30 minutes. → Sear the steak in a hot cast-iron skillet for 2-4 minutes per side, then rest for 10 minutes and slice against the grain. → Sauté the veggies in the same skillet with the reserved marinade until tender-crisp. → Combine the sliced steak with the veggies, garnish with fresh chopped cilantro, and serve hot.
Cooking Steps
Brief Cooking Order
Slice the bell peppers and onions into uniform strips. → Whisk the marinade ingredients together, reserving 1/4 cup, and marinate the skirt steak for 30 minutes. → Sear the steak in a hot cast-iron skillet for 2-4 minutes per side, then rest for 10 minutes and slice against the grain. → Sauté the veggies in the same skillet with the reserved marinade until tender-crisp. → Combine the sliced steak with the veggies, garnish with fresh chopped cilantro, and serve hot.
Introduction
These delicious, sizzly steak fajitas feature juicy and tender skirt steak marinated in a citrusy, smoky, and slightly sweet blend. Sautéed with colorful bell peppers and sweet onions, this restaurant-quality dish is incredibly easy to make right at home.
Step 1
Wash, remove the seeds and stems, and slice the green and red bell peppers into about 1/2-inch strips.
Step 2
Slice the orange bell pepper into similar 1/2-inch strips and place all sliced peppers into a mixing bowl.
Step 3
Slice half of a medium white onion into strips similar in size to the peppers, add them to the bowl with the peppers, mix well, and set aside.
Step 4
Cut the skirt steak in half so it fits inside your skillet, and trim any excess membrane from the surface of the meat.
Step 5
In a measuring cup or small bowl, whisk together the olive oil, Worcestershire sauce, red wine vinegar, lime juice, honey, grated garlic, Dijon mustard, ancho chile powder, onion powder, ground cumin, dry oregano, black pepper, and kosher salt until fully combined.
Ingredients List
Important Notes
Always slice the steak against the grain; cutting with the grain results in tough, chewy pieces of meat.
Skirt steak is thin and cooks quickly, so cook on high/medium-high heat to get a good sear without overcooking the inside.
Letting the cooked steak rest for 10 minutes before slicing is crucial to keeping the meat tender and juicy.
Sauté the veggies until they are tender-crisp. Overcooking them will make them mushy and lose their texture.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...