Description
Delicious and easy steak fajitas with vibrant vegetables, perfect for a quick dinner.
Ingredients
Scale
- 1 lb skirt steak (trimmed)
- 1/4 cup vegetable oil
- 1/4 cup lime juice
- 2 Tablespoons gluten free reduced-sodium Tamari (or soy sauce if not GF)
- 2 Tablespoons brown sugar
- 4 cloves garlic (smashed and peeled)
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika (optional)
- 2 green onions (cut in half)
- 2 Tablespoons vegetable oil (or other high heat cooking oil)
- 2 small bell peppers (any color, thinly sliced)
- 1 yellow onion (thinly sliced)
- Homemade Seasoned Salt (see notes)
- Cumin
- Corn tortillas (Mission Corn “Street Style” Tortillas recommended)
- Guacamole
- Salsa or Pico de Gallo
Instructions
- Combine all ingredients except steak in a large Ziplock bag then squish to combine.
- Slice steak in half to make it easier to cook then add to marinade and massage to coat.
- Squeeze the air out of the bag then seal and refrigerate for 3-12 hours. Massage and flip the bag a few times during the marinating process.
- Remove steak from marinade then pat dry with paper towels and generously salt each side.
- Heat a grill pan or grill over high heat then, if using a grill pan, brush or mist the bottom with vegetable oil or other high heat cooking oil like avocado oil (skip this step if using an actual grill).
- Add steak then grill for 3-4 minutes per side, depending on desired level of doneness, then remove to a cutting board and rest for at least 10 minutes.
- Meanwhile, heat a large, heavy-bottomed skillet (cast iron preferred) over high heat.
- When it begins to smoke, add 1 Tablespoon vegetable oil then add half the vegetables.
- Season with homemade seasoned salt plus a pinch of cumin then let vegetables sit undisturbed until seared on the bottom, 2-3 minutes.
- Stir then continue to sauté until vegetables are crisp-tender, 3-4 minutes.
- Remove to a plate then sear remaining vegetables in remaining 1 Tablespoon oil, seasoning with seasoned salt and cumin.
- After steaks have rested, use a sharp knife to thinly slice against the grain and at an angle. Serve with fajita vegetables and toppings.
Notes
- For a homemade seasoned salt, mix together salt, garlic powder, onion powder, and other spices to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg