Skillet Steak Fajitas

Chances are if you celebrate Passover or Easter or maybe both, you’re kind of obsessed with matzoh balls, macaroons, baked ham and maybe carrot or coconut cake and steak fajitas are not exactly on your radar right now. I get it. You’re busy. But I’m here to say that if you have any time at all to squeeze in these delicious steak fajitas, your tastebuds will jump for joy!


I love fajitas. Whenever we go out for Mexican, they are always my number one choice. Unfortunately, going out for Mexican does not happen nearly as much as I wish it did. So in order to fulfill my fajita frenzy, I have had to learn to make them at home.

The secret is letting the meat sit for at least 8 hours and better yet overnight, in a super-duper easy and zesty marinade. Not only does it add a ton of flavor, but it acts as an amazing tenderizer, which is especially important when you’re using skirt (my fav) or flank steak, two cuts that are not the softest but are generally used for fajitas. No one likes tough or stringy steak!


Now, let’s talk veggies. This version has onions, peppers and mushrooms—leave ‘em out if they make you squirm and add more onions and peppers instead—but no matter what combo you’re using, you are going to love the way they stay sorta crunchy but get tender and melty at the same time. YUM!!

And they come together quickly and easily so you can totally include them on your weeknight repertoire.


And you can sub in chicken or veggies for a vegetarian version, which makes them versatile too!

Okey-dokey, I think I’ve plugged them more than enough. You know what to do. Now get to it! (Sorry, don’t mean to be bossy—I just want you to revel in the deliciousness of these fajitas asap!!xoxo)


Skillet Steak Fajitas

Makes 4-5 servings

Prep Time for meat: 10 minutes to make marinade + at least 8 hours to marinate; Cook Time for Veggies and Meat: 30 minutes


For the marinade

  • Large handful of freshly chopped parsley or cilantro

  • 2 jalapeños, seeded and diced

  • Grated zest of 1 lime

  • Juice of 2 limes

  • 4 tablespoons olive oil

  • 4 garlic cloves, minced

  • 2 tablespoons Worcestershire sauce

  • 1 teaspoon chili powder

  • Large pinch of Kosher salt

  • Large pinch black pepper

  • 2 pounds skirt steak (you could also use flank steak but I always find it comes out much tougher)

For the fajitas

  • 2 tablespoons olive oil

  • 1 large yellow onion, halved and sliced into thin half moons

  • 2 red bell peppers, seeded and cut into thin strips

  • 1 pound mushrooms, cleaned, trimmed and sliced

  • Flour tortillas, salsa, sour cream, shredded cheese, avocado, chopped onions and any other fixings you like for serving (optional)

The Recipe

1. Place all of the ingredients for the marinade (except the meat) in a small bowl and whisk together well. Pour 1/2 cup into a container (I use a small mason jar) and place in the fridge. Place the rest in a large bowl of resealable plastic bag.

2. Use a fork to prick the meat all over, then add to either the bowl or bag and turn the meat so that it gets completely coated by the marinade. Place in the refrigerator for at least 8 hours or up to overnight, turning once or twice if you can remember—it’s ok if you don’t too.

3. To make the fajitas: Heat the oil in a large cast-iron skillet or heavy-weight pan over medium-high heat. Cook the onion for a few minutes, until it softens, then add the peppers and mushrooms and cook for about 10 minutes, stirring often until all the veggies are softened. Stir in 2 tablespoons of the reserved marinade and let cook for about a minute. Transfer the veggies to a bowl and set aside.

4. In the same skillet, add the meat and cook for 5 minutes, not moving it around, so that it gets seared on one side. Then flip it over and allow to sear on the other side as well. Check for doneness. We like steak very well done, but if you don’t it may be ready now. If not, continue to cook, until you reach desired “doneness”. Remove and let sit for 5 minutes on a cutting board to rest. Meanwhile add the remaining marinade to the skillet and let cook for 4-5 minutes to reduce and thicken slightly. Slice the steak into thin strips and add back into the skillet along with the veggies. Stir everything together and let heat for a few minutes.

5. Serve with warm tortillas and top with salsa, sour cream, avocado, shredded cheese or whatever strikes your fancy.


Note: Recipe adapted from At Home with Natalie by Natalie Morales. I tinkered a lot with ingredients, proportions and cooking times.

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