Skirt Steak Fajitas
The quick and easy skirt steak fajitas are filled with warm, smoky spices and taste so much better than anything store-bought!
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 clove garlic (minced)
- 1 recipe Fajita Seasoning (or Taco, page 39 or 40; see Simply Scratch Tip)
- ¼ cup grape-seed or olive oil
- ¼ cup fresh cilantro leaves (chopped, plus more for serving)
- 1½ pounds skirt steak (halved crosswise)
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 sweet onion (halved and sliced vertically)
- ½ teaspoon kosher salt
- ½ red bell pepper (sliced into strips)
- ½ orange bell pepper (sliced into strips)
- 2 wedges of lime
- Skillet Refried Black Beans (page 195)
- Pico de Gallo (page 81)
- 5- Minute Avocado Spread (page 80)
- 1 cup Cotija cheese
- 16 warm tortillas
Instructions
- 1
In a shallow bowl, combine the garlic, fajita seasoning, grapeseed oil, and cilantro. Toss the steak to coat in the marinade. Cover and marinate for 30 minutes.
- 2
Meanwhile, heat a 12-inch cast-iron skillet over medium-high heat. Place the butter, olive oil, and onion in the skillet. Season with the salt, stir, and cook until the edges of the onion are deeply golden yet still a bit firm, about 10 minutes. Add the peppers and cook for 5 to 8 minutes more, depending on how done you want them. Transfer the onion and peppers to a small dish.
- 3
Working in two batches, sear the steak on both sides for 3 to 4 minutes on each side. Transfer to a cutting board and let rest for 5 to 8 minutes before slicing into thin strips. Return the strips and any juices from the cutting board to the skillet, squeeze in the juice from the lime wedges, and cook for 3 to 4 minutes more. Remove from the heat and tent with aluminum foil to keep warm.
- 4
On a warm tortilla, spread a spoonful of refried beans and top with steak, onions and peppers, avocado spread, Cotija cheese, and more cilantro, if desired.