📝 About This Recipe
Experience the ultimate Tex-Mex classic with these sizzling steak fajitas, where tender ribbons of marinated beef meet the high-heat intensity of a cast-iron skillet. This recipe utilizes the 'stir-fry' method to achieve that iconic smoky char and crisp-tender texture in the peppers and onions. Infused with a bright tequila-lime marinade and aromatic spices, it’s a festive, interactive meal that brings the restaurant's signature sizzle right to your home table.
🥗 Ingredients
The Meat and Marinade
- 1.5 pounds Skirt Steak (trimmed of excess fat and silver skin)
- 1/4 cup Lime Juice (freshly squeezed)
- 2 tablespoons Tequila Blanco (optional, for depth of flavor)
- 3 tablespoons Olive Oil (divided)
- 3 cloves Garlic (minced)
- 1 teaspoon Cumin (ground)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Chili Powder (mild or medium)
The Stir-Fry Vegetables
- 3 pieces Bell Peppers (mixed colors (red, yellow, green), sliced into 1/4-inch strips)
- 1 large Yellow Onion (sliced into 1/4-inch half-moons)
- 1 piece Jalapeño (seeded and thinly sliced into matchsticks)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Serving
- 8-12 pieces Flour Tortillas (warmed)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1/2 cup Sour Cream (full fat)
- 1 cup Guacamole (freshly made)
- 1/2 cup Pico de Gallo
👨🍳 Instructions
-
1
In a medium bowl, whisk together the lime juice, tequila, 2 tablespoons of olive oil, minced garlic, cumin, smoked paprika, and chili powder.
-
2
Place the skirt steak in a large resealable bag or shallow dish and pour the marinade over it. Ensure the meat is fully coated and refrigerate for at least 30 minutes, but no longer than 2 hours to prevent the lime juice from 'cooking' the meat texture.
-
3
Remove the steak from the refrigerator 20 minutes before cooking to bring it to room temperature. Pat the meat very dry with paper towels to ensure a good sear; moisture is the enemy of a crust.
-
4
Heat a large cast-iron skillet over high heat until it is screaming hot—you should see wisps of smoke rising from the surface.
-
5
Add the remaining tablespoon of olive oil to the skillet. Place the steak in the pan (work in batches if necessary). Sear for 3-4 minutes per side for medium-rare. You want a dark, caramelized crust.
-
6
Remove the steak from the skillet and transfer to a cutting board. Tent loosely with foil and let it rest for at least 10 minutes. This is crucial for juicy meat.
-
7
While the meat rests, add the sliced onions and peppers to the same hot skillet. There should be enough rendered fat and oil left, but add a splash more if needed.
-
8
Stir-fry the vegetables over high heat for 5-6 minutes. Aim for 'blistered' edges while maintaining a slight crunch in the center. Season with salt and black pepper.
-
9
While the vegetables finish, warm your tortillas in a dry pan or directly over a low gas flame for a few seconds until pliable and charred.
-
10
Slice the rested steak against the grain (perpendicular to the long muscle fibers) into thin, 1/2-inch wide strips.
-
11
Add the sliced steak and any accumulated juices back into the skillet with the vegetables. Toss quickly for 30 seconds just to combine and reheat.
-
12
Garnish immediately with fresh cilantro and serve the skillet directly to the table (on a heat-proof trivet) for that classic sizzling presentation.
💡 Chef's Tips
Always slice the meat against the grain; skirt steak has long fibers that are tough if cut incorrectly, but buttery soft when cut across. Don't crowd the pan during the stir-fry phase; if you add too many vegetables at once, they will steam rather than sear. For an extra smoky flavor, char your bell peppers whole over an open gas flame before slicing them for the stir-fry. If you don't have skirt steak, flank steak or thinly sliced chicken breast are excellent substitutes. Ensure your cast iron is well-seasoned to prevent the marinade sugars from sticking and burning.
🍽️ Serving Suggestions
Pair with a crisp, cold Mexican lager or a fresh lime margarita on the rocks. Serve alongside Mexican street corn (elote) rubbed with cotija cheese and chili powder. Provide a side of smoky black beans and cilantro-lime rice to make it a hearty feast. Offer a variety of hot sauces ranging from mild verde to spicy habanero for guests to customize their heat. A side of pickled red onions adds a fantastic acidic pop to the rich steak.