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Skirt Steak Fajitas
The quick and easy skirt steak fajitas are filled with warm, smoky spices and taste so much better than anything store-bought!
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 4
Calories: 833 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
- 1 clove garlic (minced)
- 1 recipe Fajita Seasoning (or Taco, page 39 or 40; see Simply Scratch Tip)
- ¼ cup grape-seed or olive oil
- ¼ cup fresh cilantro leaves (chopped, plus more for serving)
- 1½ pounds skirt steak (halved crosswise)
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 sweet onion (halved and sliced vertically)
- ½ teaspoon kosher salt
- ½ red bell pepper (sliced into strips)
- ½ orange bell pepper (sliced into strips)
- 2 Wedges of lime
To Serve
- Skillet Refried Black Beans (page 195)
- Pico de Gallo (page 81)
- 5- Minute Avocado Spread (page 80)
- 1 cup cotija cheese
- 16 warm tortillas
Instructions
- In a shallow bowl, combine the garlic, fajita seasoning, grapeseed oil, and cilantro. Toss the steak to coat in the marinade. Cover and marinate for 30 minutes.
- Meanwhile, heat a 12-inch cast-iron skillet over medium-high heat. Place the butter, olive oil, and onion in the skillet. Season with the salt, stir, and cook until the edges of the onion are deeply golden yet still a bit firm, about 10 minutes. Add the peppers and cook for 5 to 8 minutes more, depending on how done you want them. Transfer the onion and peppers to a small dish.
- Working in two batches, sear the steak on both sides for 3 to 4 minutes on each side. Transfer to a cutting board and let rest for 5 to 8 minutes before slicing into thin strips. Return the strips and any juices from the cutting board to the skillet, squeeze in the juice from the lime wedges, and cook for 3 to 4 minutes more. Remove from the heat and tent with aluminum foil to keep warm.
- On a warm tortilla, spread a spoonful of refried beans and top with steak, onions and peppers, avocado spread, Cotija cheese, and more cilantro, if desired.
Cup of Yum
Notes
- This recipe can also be made with boneless, skinless chicken breasts. Cooking the chicken just takes a little longer than the steak, but it’s equally as delicious.
- Reprinted from Simply Scratch by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2015, Laurie McNamara
Nutrition Information
Calories
833kcal
(42%)
Carbohydrates
59g
(20%)
Protein
49g
(98%)
Fat
46g
(71%)
Saturated Fat
16g
(80%)
Cholesterol
155mg
(52%)
Sodium
878mg
(37%)
Potassium
908mg
(26%)
Fiber
8g
(32%)
Sugar
8g
(16%)
Vitamin A
1365IU
(27%)
Vitamin C
52.2mg
(58%)
Calcium
307mg
(31%)
Iron
5.1mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 833
% Daily Value*
| Calories | 833kcal | 42% |
| Carbohydrates | 59g | 20% |
| Protein | 49g | 98% |
| Fat | 46g | 71% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 155mg | 52% |
| Sodium | 878mg | 37% |
| Potassium | 908mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 1365IU | 27% |
| Vitamin C | 52.2mg | 58% |
| Calcium | 307mg | 31% |
| Iron | 5.1mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.