Sizzling Steak Fajitas – 21 Day Fix Approved

Steak Fajitas – 21 Day Fix Approved

Confession: I really love fajitas. There’s nothing quite as exciting as when the steak arrives at a table sizzling in a hot skillet. I love the sound of the sizzle and the crispness of all the veggies and charred edges of the steak.  With this recipe you can now re-create at home.

Portion Fix Containers: 1 green, 1 red,  1 yellow, 1 tsp.

YIELDS: servings (2 fajitas each)
  • 2 Tbls. extra-virgin olive oil, plus more for cooking
  • Juice of 1 lime (1/4 cup)
  • 1 tsp. dried oregano
  • 1/2 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 1 lb. skirt steak
  • Kosher salt
  • Freshly ground black pepper
  • bell pepper, thinly sliced
  • large onion, sliced into half moons
  • Tortillas, for serving
  • Plain Greek Yogurt, for serving
  • Cilantro, for serving
  • Pico de Gallo or Salsa, serving
  1. In a gallon zip lock bag, mix together olive oil, lime juice, oregano, cumin, and chili powder. Toss steak in the mixture and zip tight taking the air out of the bag.
  2. Refrigerate for 20 minutes and up to 4 hours.
  3. Preheat a skillet to medium-high.  Drizzle pan with a thin layer of olive oil to coat. Add onion and bell pepper and season with salt and pepper. Cook, stirring occasionally, until veggies are soft, about 5 minutes. Remove from heat.
  4. Meanwhile, shake off excess marinade from steak and season both sides with salt and pepper. Place on the grill pan and cook to your liking, about 4 minutes per side for medium-rare. Let rest 10 minutes before slicing (against the grain!) into strips. Add sliced steak to the skillet with veggies.
  5. Garnish steak and veggies with cilantro and serve immediately with tortillas, Greek Yogurt, cilantro, and pico de gallo