This recipe provides a simple and fast way to make delicious steak fajitas, featuring a flavorful marinade for the skirt steak and perfectly seasoned bell peppers and onions.
For the Marinade: In a container, combine 3 tablespoons of neutral oil, 1 tablespoon each of cumin, chili powder, smoked paprika, and oregano, 1 teaspoon each of salt and pepper, 2 cloves of garlic (microplaned), and the juice of 2 limes. Place the skirt steak into the marinade and let it marinate for at least 30 minutes, or up to 4 hours.
To Cook the Steak: Bring a pan to medium-high heat. Add 2 tablespoons of neutral oil. Sear the marinated skirt steak on both sides for 1.5 to 2 minutes per side. Remove the steak from the pan and allow it to rest for at least the same amount of time it was cooked.
For the Veggies: While the steak rests, cut a green, red, and yellow bell pepper, along with one whole yellow onion, into equal-sized strips. Add these vegetables to the same hot pan used for the steak. Add 1 teaspoon each of cumin, chili powder, smoked paprika, and garlic powder. Season with salt and pepper to taste. Cook the vegetables until they are softened.
Finish and Serve: Slice the rested steak into strips and add it back to the pan with the cooked vegetables. You can eat the fajitas as is, or serve them in tortillas with Sriracha mayo and lettuce. Finish with a squeeze of fresh lime juice and enjoy!
