Easy Skillet Steak Fajitas!!! Fajita Wednesday anyone???
It's just too hot for life right now. My phone just buzzed saying ***HEAT WARNING THROUGH SATURDAY*** for my whole area. Until Saturday?!?! Grrrrooooossss!!!! I've pretty much been hiding in my living room (the one air conditioned room we have, ????) watching ALL the netflix. To be more specific; Stranger Things. Oh and Twin Peaks. Aaaandd The Shannara Chronicles....Apparently I needed some veg out time.
Basically, there isn't any way I would turn on the oven in this heat. Nope. Not happening. And it's even too hot to grill...you have to go outside to do that so no. Solution? We're hitting up the skillet this week.
A while ago, a friend of mine brought me this super snazzy cast iron fajita pan complete with a bright red wooden resting plate, like right out of a restaurant! So obviously I needed to share my Easy Skillet Steak Fajita recipe. Juicy marinated skirt steak, crunchy bell pepper and onion, wrapped in a warm flour tortilla and topped with cilantro, cotija cheese and some avocado slices? Summer at it's finest ????.
Ok guys. I just can't even. Delicious Mexican cuisine on a sweltering day in the shade with a refreshing glass of wine out on the back porch? Excuse me while I attempt to enjoy the outside peeps. See you on the other side! (aka after the heat wave ????????????).Print
For the Marinade
- Juice of 2 small limes
- ¼ cup olive oil
- 4 garlic cloves
- ⅓ cup cilantro leaves and stems, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon red chili powder
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon cayenne pepper
- 2 teaspoons coarse salt
For the Fajitas
- 2 lbs skirt steak (flank steak works well as an alternative)
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- ½ yellow onion, thinly sliced
- 8 6-inch flour tortillas, warmed
- Thinly sliced avocado, fresh cilantro leaves, and Cotija cheese crumbles to garnish
- Combine the skirt steak and all the ingredients for the marinade in a gallon sized Ziploc bag. Shake vigorously to coat the meat. Chill for at least 1 hour and up to 4 hours (make to marinate flank steak at least 2 hours as it is a tougher meat than skirt steak).
- Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add the marinated steak and cook for 4 minutes on each side for medium rare or until desired doneness (if using flank steak, cook an extra minute or 2 on each side as it is usually thicker than skirt steak). If steak is burning, turn heat down to medium.
- Rest for 10 minutes underneath a foil tent.
- While steak is resting, scrape off and remove any burned bits on the bottom of the pan. Add another tablespoon of olive oil if necessary and cook bell peppers and onion over medium high heat for 6-8 minutes, until somewhat softened. Remove from heat and set aside in a warm place.
- When the steak is done resting, thinly slice it against the grain for optimum tenderness.
- Assemble the fajitas: Add a few steak slices, bell peppers, and onions to warmed tortillas. Top with cilantro, avocado, Cotija cheese crumbles and your favorite hot sauce!