Skirt Steak Fajitas
Servings: 8 Servings
Ingredients
For the Fajitas
- 2 pounds skirt steak
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 orange bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 large onion, sliced into strips
- 4 tablespoons olive oil, divided
- Flour tortillas
For the Marinade
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- ¼ cup orange juice
- ⅓ cup lime juice
Instructions
- Add all seasonings to a large, sealable bag and shake to combine.
- Pour in orange juice and lime juice and shake gently to combine.
- Place skirt steak into baggie, shake, and place in fridge for 4+ hours. Turn bag over a couple times while marinating.
- Add 2 tablespoons of oil to a cast iron skillet and heat over medium high heat.
- Add vegetables and cook until tender, but still crisp. Remove from pan. Set aside.
- Add remaining oil to pan and heat over medium high heat.
- Remove steak from baggie and place in cast iron skillet. Discard marinade.
- Cook the meat on medium high for 4-6 minutes per side.
- Remove from skillet and place on a cutting board. Cut steak into thin strips, against the grain.
- Place onions, peppers, and steak back into the pan, stir to combine then serve on flour tortillas.