Recipes

Sizzling Steak Fajitas

The Daily Meal Staff|

Sizzling Steak Fajitas
3.8 (4 ratings)
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Sizzling steak fajitas are a classic staple for any Tex-Mex restaurant. You can make your own at home using marinated skirt steak grilled and served over a sizzling bed of onions, peppers and mushrooms. Roll these up in warm tortillas and top them with guacamole, pico de gallo and sour cream.
Prep Time
4
hours
Cook Time
25
minutes
Servings
6
Steak fajitas
Total time: 4 hours, 25 minutes
Ingredients
  • 2 pound skirt steak
  • 2 teaspoon ground cumin
  • 1 teaspoon ancho chile powder
  • 2 teaspoon salt
  • 1 teaspoon fresh ground pepper
  • 2 teaspoon lemon zest
  • 1/4 cup fresh lemon juice
  • extra-virgin olive oil
  • 1 tablespoon worcestershire sauce
  • 2 large garlic cloves, minced
  • 1 large red or yellow onion, halved and sliced
  • 2 orange, red or yellow bell peppers, seeded and sliced about 1/4 inch thick
  • 1 green bell pepper, seeded and sliced 1/4 inch thick
  • 1 jalapeño or 2 serrano chiles, minced
  • 2 large garlic cloves, minced
  • 1/4 cup chopped cilantro
  • 4 large flour tortillas
Directions
  1. Pat down skirt steak with paper towels.
  2. In a small bowl, create a rub by combining cumin, chili powder, salt and pepper.
  3. Apply rub with your hands all over both sides of the skirt steak.
  4. Put seasoned steak in large zip-close bag.
  5. In a small bowl, create a marinade by whisking together lemon juice and zest, 1/4 cup olive oil, Worcestershire sauce and half the garlic.
  6. Reserve 2 tablespoons of the marinade and pour the rest into the zip-close bag with the steak.
  7. Seal and move steak around in bag to coat thoroughly.
  8. Place the bag with steak on a sheet pan, making sure the bag is flat on its side, and refrigerate for at least 4 hours and up to 24 hours.
  9. Heat 2 tablespoons olive oil in a large, heavy cast-iron skillet over medium-high heat.
  10. Add onions and cook, stirring, until they soften, about 4 to 5 minutes.
  11. Stir in bell peppers and cook, stirring, until peppers begin to soften, about 7 minutes.
  12. Add in the minced chili peppers and stir for 2 minutes.
  13. Finally, add the garlic and cook 1-2 more minutes.
  14. Once the veggies seem browned, turn off heat and add the cilantro.
  15. While veggies are cooking, heat grill to medium-high.
  16. Pat down steaks and cook 2-3 minutes per side depending on the steak's thickness.
  17. Once done, let steaks rest 5 minutes before cutting into strips against the grain.
  18. Serve steak slices atop cooked veggies with warmed flour tortillas.
  19. Serve with pico de gallo, sour cream and guacamole and a side of black beans.
 
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