Description
A quick and easy Tex-Mex dish featuring tender beef skirt or flank steak with vibrant bell peppers, perfect for a flavorful and satisfying dinner.
Ingredients
Scale
- 1 pound beef skirt steak or flank steak, thinly sliced against the grain
- 3 medium bell peppers (1 red, 1 yellow, 1 green), sliced into strips
- 1 large yellow onion, thinly sliced
- 2 tablespoons olive oil (extra virgin preferred)
- Juice of 1 lime
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and black pepper to taste (start with ½ teaspoon salt)
- 8 small flour or corn tortillas, warmed
- Small bunch fresh cilantro, chopped (optional for garnish)
- Sour cream or Greek yogurt for serving (optional)
- Shredded cheddar or Monterey Jack cheese (optional)
Instructions
- Slice the beef thinly across the grain into strips about ¼ inch thick.
- In a mixing bowl, combine olive oil, lime juice, minced garlic, chili powder, cumin, paprika, salt, and pepper; whisk to combine.
- Toss the sliced beef in the marinade and let sit for at least 15 minutes.
- Slice the bell peppers and onion into ¼ inch wide strips.
- Preheat a cast iron or heavy-bottomed skillet over medium-high heat until hot (3-5 minutes).
- Add beef strips in a single layer and sear for 2-3 minutes per side until browned and cooked through; remove and keep warm.
- In the same skillet, add more olive oil if needed and sauté the peppers and onions for 5-7 minutes until tender but still slightly crunchy.
- Return the beef to the skillet with the peppers and onions; toss and cook for another 1-2 minutes to combine flavors. Adjust seasoning if needed.
- Warm the tortillas in a dry pan or microwave wrapped in a damp towel.
- Serve the beef and peppers sizzling hot, garnished with cilantro and lime wedges, with sour cream and shredded cheese on the side.
Notes
Slice beef against the grain for tenderness. Marinate beef for at least 15 minutes for best flavor. Avoid overcrowding the pan to ensure proper searing. Cook peppers until tender but still crunchy. Use fresh spices for best taste. For gluten-free, use corn or gluten-free tortillas. For dairy-free, omit cheese and sour cream or use plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Tex-Mex
Nutrition
- Serving Size: About 2 fajitas per
- Calories: 375
- Sugar: 6
- Sodium: 450
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 25
- Fiber: 4
- Protein: 30
Keywords: beef fajitas, sizzling fajitas, Tex-Mex, easy dinner, colorful peppers, quick fajitas, skillet fajitas