Spiced and Savory Skillet Fajitas

Spiced and Savory Skillet Fajitas, Summer Sizzlers: Skillet Recipes You Have To Try


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This fajita recipe is fiery! Enjoy some sizzling skirt steak, a kick from red-hot peppers, and some steamy spices.

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Time needed

3 hour preparation + 30 min cooking

Serving Size / Yield

4 servings


  • For your Marinade:
  • 1/4 cup olive oil
  • 3 garlic cloves
  • 2 tsp coarse salt
  • 1 tsp ground black pepper
  • 1/3 cup minced cilantro leaves
  • 1 tsp ground cumin
  • 1 tsp red chili powder
  • Juice of 2 limes
  • For your Fajitas:
  • 8 flour tortillas, warmed
  • 2 lbs skirt steak
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1/2 yellow onion, sliced
  • To Garnish:
  • Cilantro leaves, guacamole, queso fresco

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Using a sealable one-gallon plastic bag, combine the marinade ingredients and the skirt steak. Coat the meat and refrigerate from 1 to 3 hours.
Using a large skillet, heat 2 tbsp of olive oil. Add the meat from the marinade and cook over medium heat for 4 min on each side for medium rare tenderness.
Remove steak from the skillet and place in foil to rest for 8-10 minutes, while you cook the peppers and onion.
Add another teaspoon of olive oil to the skillet as well as the bell peppers and onion. Cook for 6 to 8 minutes over medium-high heat. Remove from heat and wrap in foil.
After the steak has rested, place on a cutting board and slice it against the grain into strips.
Place 3-4 slices of steak into warm tortillas and add peppers, onions, and garnish to taste.

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