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: 4 servings (2 fajitas each)
Ingredients
- 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
- 1 bell pepper, thinly sliced
- 1 large onion, sliced into half moons
- Tortillas, for serving
- Plain Greek Yogurt, for serving
- Cilantro, for serving
- Pico de Gallo or Salsa, serving
Directions:
- 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.
- Refrigerate for 20 minutes and up to 4 hours.
- 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.
- 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.
- Garnish steak and veggies with cilantro and serve immediately with tortillas, Greek Yogurt, cilantro, and pico de gallo