These quick and easy steak fajitas feature a marinade of lime juice, cilantro, cumin, and jalapeño that adds great flavor to this weeknight meal.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
112 Calories
Recipe Instructions
Step 1
Remove steak, onion, and peppers from marinade and shake off excess. Discard remaining marinade.
Step 2
Heat 1 teaspoon vegetable oil in a large skillet over high heat until oil shimmers. Cook and stir steak in hot oil until browned on all sides and still pink in the center, about 3 minutes per side. Transfer meat to a plate, tent with aluminum foil, and let rest for 5 minutes.
Step 3
Whisk together lime juice, cilantro, jalapeño pepper, olive oil, garlic, and cumin in a large glass or ceramic bowl until well combined. Add skirt steak, onion, and red bell peppers; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to 2 hours.
Step 4
Meanwhile, heat remaining 1 teaspoon oil in the same skillet over medium-high heat. Sauté onion and peppers in hot oil until just tender but still crisp to the bite, 5 to 6 minutes. Return meat to the skillet; cook and stir until heated through.
Ingredients
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1 yellow onion, cut into 1/2-inch strips
3 red bell peppers, cut into 1/2-inch strips
2 teaspoons vegetable oil, divided, or as needed
0.25 cup chopped fresh cilantro
0.25 cup lime juice
0.5 jalapeno pepper, seeded and minced
1.5 pounds beef skirt steak, cut across the grain into 1/2-inch strips