Description
This Steak Fajitas recipe features tender marinated skirt steak cooked to a perfect char and served sizzling with colorful sautéed bell peppers and onions. The juicy steak is marinated in a zesty blend of citrus juices, soy sauce, brown sugar, and spices, then grilled in a cast iron skillet for an authentic Tex-Mex experience. Paired with warm tortillas and classic fajita toppings like guacamole, pico de gallo, and sour cream, this vibrant dish is perfect for a flavorful family meal or entertaining guests.
Ingredients
Scale
Marinade
- ½ cup low-sodium soy sauce
- ½ cup fresh lime juice (about 5-7 limes)
- Juice from 1 large orange
- ½ cup canola oil
- 3 tbsp packed dark brown sugar
- 2 medium cloves garlic, minced
- 2 medium jalapeno peppers, seeded and diced
- 1 tbsp fajita seasoning
- 1 tsp ground cumin
- 1 tsp freshly ground black pepper
- Kosher salt, to taste
Main Ingredients
- 2 lbs trimmed skirt steak (flank or hanger steak can also be used)
- 3 medium bell peppers (red, yellow, and orange), stemmed, seeded, cut into ½-inch-wide strips
- 1 large green bell pepper, stemmed, seeded, cut into ½-inch-wide strips
- 1 large yellow or white onion, cut into ½-inch-wide strips
- 12 8-inch flour or corn tortillas, warmed
Serving Accompaniments
- Guacamole
- Pico de gallo
- Mexican rice
- Beans
- Sour cream
- Cheese
- Salsa
- Chopped fresh cilantro
- Lime wedges
Instructions
- Prepare the marinade: In a medium bowl, whisk together soy sauce, lime juice, orange juice, canola oil, brown sugar, minced garlic, fajita seasoning, diced jalapenos, cumin, and black pepper. Season with kosher salt to taste, mixing well to combine all flavors.
- Portion marinade for use: Pour ½ cup of the marinade into a gallon-size Ziploc bag and set the rest aside for the vegetables.
- Marinate the steak: Add the trimmed skirt steak to the Ziploc bag containing the marinade. Remove excess air and seal the bag. Massage the marinade all over the meat to ensure even coating. Refrigerate the steak for 2 to 10 hours, flipping the bag occasionally to redistribute marinade.
- Marinate the vegetables: While the steak marinates, combine the bell peppers and onion strips with the reserved ½ cup of marinade. Toss to coat the vegetables evenly. Refrigerate until ready to cook, stirring occasionally to keep coated.
- Prep steak before cooking: Remove the steak from the refrigerator 15-30 minutes before cooking to bring it closer to room temperature. Before cooking, pat the steak dry with paper towels to wipe off excess marinade for better searing.
- Preheat oven: Thirty minutes prior to cooking, preheat your oven to 475°F (246°C) and position the baking rack in the lower-middle slot.
- Prepare baking sheet for vegetables: Line a large rimmed baking sheet with aluminum foil and spray the foil lightly with nonstick cooking spray.
- Cook the vegetables: Using tongs, transfer the marinated vegetables to the prepared baking sheet, shaking off any excess marinade. Roast in the oven for 4 minutes, toss to redistribute, then roast for another 4-5 minutes or until vegetables are fork-tender and slightly charred.
- Heat skillet: Use a 10-12 inch well-seasoned cast iron skillet or cast iron grill pan. Brush 1 teaspoon of canola oil over the skillet and heat over medium-high until sizzling hot.
- Sear the steak: Place the marinated steak carefully into the hot skillet. Cook for 6-8 minutes total, flipping after about 3 minutes when the steak naturally releases from the pan. Continue cooking the other side for an additional 3 minutes to achieve a gorgeous char.
- Rest the steak: Transfer the cooked steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute throughout the meat.
- Slice the steak: Slice the rested steak thinly against the grain for maximum tenderness and drench with any leftover meat juices and a squeeze of fresh lime juice for added brightness.
- Serve fajitas: Arrange the sliced steak and roasted vegetables on a large serving platter. Serve immediately with warmed tortillas and accompaniments such as guacamole, pico de gallo, Mexican rice, beans, sour cream, cheese, salsa, chopped fresh cilantro, and lime wedges. Enjoy your flavorful, juicy steak fajitas!
Notes
- Marinating the steak for at least 2 hours enhances flavor and tenderness, but overnight is best for maximum taste.
- Patting the steak dry before cooking ensures a better sear and caramelization.
- You can substitute skirt steak with flank or hanger steak if preferred.
- If you prefer more heat, leave the jalapeno seeds in or add extra jalapeno slices to the vegetables.
- For gluten-free, use corn tortillas instead of flour tortillas and ensure the fajita seasoning is gluten-free.
- Resting the steak after cooking is essential to keep the meat juicy and flavorful.
