• Skirt Steak or Flank Steak • Bell Peppers • Yellow Onion • Fajita Marinade • Limes • Olive Oil • Cilantro • Garlic Cloves • Soy Sauce • Vinegar • Liquid Smoke (optional) • Ground Cumin • Kosher Salt • Chipotle or Ancho Chili Powder • Cayenne pepper • Onion Powder • Black Pepper • Tortillas • Pico de gallo • Sour cream • Cheese or Queso Fresco • Guacamole
Whisk all marinade ingredients together. Reserve 2 tablespoons of marinade in a separate bowl.
Pour remaining marinade over skirt steak in a resealable bag and refrigerate for 4 to 24 hours. Massage the meat periodically to redistribute marinade.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add onions and saute for 4-5 minutes until slightly softened.
Add bell peppers and cook another 3 minutes, stirring frequently, until slightly softened.
Reduce heat and continue to cook for 5 to 8 minutes, stirring often, until the peppers and onions are slightly seared, softened, and starting to caramelize. Add reserved marinade and scrape the bottom of the pan with a wooden spoon to deglaze it.
Heat a grill or cast iron skillet to medium-high heat with 1 tbsp olive oil. Discard the marinade and cook the meat for 3-4 minutes per side till medium-rare. Place meat on a cutting board and rest for 5-10 minutes before slicing into strips.
Add the cooked, sliced steak to the fajita veggies and toss to combine. Sprinkle with additional cilantro, if desired.
Serve with warmed flour tortillas, pico de gallo, sour cream, cheese, and guacamole for individual assembly.
Want your kids to eat tons of vegetables? Make them fajitas! And if you want the most succulent steak fajitas of your life, then using our steak fajita marinade is the way to go!
I used to work at a Mexican restaurant and the "sizzlin' steak fajitas" were always the best-selling item on the menu. My version cooks in under 20 minutes which makes this a perfect weeknight meal!