Sizzling Steak Fajitas

Sizzling Steak Fajitas

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 recipes you can now re-create at home.

YIELDS:servings
Ingredients
  • 1/4 c. extra-virgin olive oil, plus more for cooking
  • Juice of 1 lime
  • 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
Directions
  1. In a gallon zip lock bag, mix together olive oil, lime juice, oregano, cumin, and chili powder. Toss steak in mixture and zip tight taking the air out of the bag.
  2. Refrigerate for 20 minutes and up to 4 hours.
  3. Preheat grill (or oven burner) to medium-high. Place a cast-iron skillet directly on hot grill (or burner) and drizzle 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 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 skillet with veggies.
  5. Garnish steak and veggies with cilantro and serve immediately with tortillas, Greek Yogurt, cilantro, and pico de gallo