Authentic Restaurant Style Steak Fajitas Recipe by Minda
Cooking Instructions 2 hrs 1 In a large bowl or zip-top bag, mix all marinade ingredients. Add steak and toss to coat thoroughly. Refrigerate, turning occasionally, for at least 1 hour (4–6 hours is ideal). 💡 Don’t over-marinate skirt/flank steak more than 8 hours – it can get mushy. 2 Heat a cast iron skillet over high heat until very hot. Add 1 tablespoon oil, then peppers and onions. Season with salt and pepper. Sear without stirring too much — you want that char! Cook until vegetables are softened and blistered (about 8–10 minutes). Remove and set aside, keep warm. 3 Remove steak from marinade and pat dry (very important for a good sear). Heat a clean skillet or grill over high heat (cast iron preferred). Sear steak for 3–5 minutes per side, depending on thickness, for medium-rare. Rest for 5–10 minutes on a board, then slice thinly against the grain. 4 While steak rests, return veggies to skillet and reheat. Slice steak and nestle on top of hot veggies in the cast iron skillet. For that classic restaurant-style "sizzle," heat an extra teaspoon of oil in a separate pan and drizzle it over just before serving (optional). 5 Bring sizzling skillet to the table. Serve with warm tortillas and bowls of sour cream, guacamole, pico de gallo, cheese, and lime wedges. Let everyone build their own fajitas. 6 🔥 Tips: Skirt steak is king: More flavorful and tender when sliced properly. Cast iron is key: It retains heat and gives that authentic char and sizzle. Dry the meat before searing: Crucial for a proper Maillard reaction (browning). Tortillas matter: Warm them over an open flame or in a dry skillet. 1 In a large bowl or zip-top bag, mix all marinade ingredients. Add steak and toss to coat thoroughly. Refrigerate, turning occasionally, for at least 1 hour (4–6 hours is ideal). 💡 Don’t over-marinate skirt/flank steak more than 8 hours – it can get mushy. 1 In a large bowl or zip-top bag, mix all marinade ingredients. Add steak and toss to coat thoroughly. Refrigerate, turning occasionally, for at least 1 hour (4–6 hours is ideal). 💡 Don’t over-marinate skirt/flank steak more than 8 hours – it can get mushy. 2 Heat a cast iron skillet over high heat until very hot. Add 1 tablespoon oil, then peppers and onions. Season with salt and pepper. Sear without stirring too much — you want that char! Cook until vegetables are softened and blistered (about 8–10 minutes). Remove and set aside, keep warm. 2 Heat a cast iron skillet over high heat until very hot. Add 1 tablespoon oil, then peppers and onions. Season with salt and pepper. Sear without stirring too much — you want that char! Cook until vegetables are softened and blistered (about 8–10 minutes). Remove and set aside, keep warm. 3 Remove steak from marinade and pat dry (very important for a good sear). Heat a clean skillet or grill over high heat (cast iron preferred). Sear steak for 3–5 minutes per side, depending on thickness, for medium-rare. Rest for 5–10 minutes on a board, then slice thinly against the grain. 3 Remove steak from marinade and pat dry (very important for a good sear). Heat a clean skillet or grill over high heat (cast iron preferred). Sear steak for 3–5 minutes per side, depending on thickness, for medium-rare. Rest for 5–10 minutes on a board, then slice thinly against the grain. 4 While steak rests, return veggies to skillet and reheat. Slice steak and nestle on top of hot veggies in the cast iron skillet. For that classic restaurant-style "sizzle," heat an extra teaspoon of oil in a separate pan and drizzle it over just before serving (optional). 4 While steak rests, return veggies to skillet and reheat. Slice steak and nestle on top of hot veggies in the cast iron skillet. For that classic restaurant-style "sizzle," heat an extra teaspoon of oil in a separate pan and drizzle it over just before serving (optional). 5 Bring sizzling skillet to the table. Serve with warm tortillas and bowls of sour cream, guacamole, pico de gallo, cheese, and lime wedges. Let everyone build their own fajitas. 5 Bring sizzling skillet to the table. Serve with warm tortillas and bowls of sour cream, guacamole, pico de gallo, cheese, and lime wedges. Let everyone build their own fajitas. 6 🔥 Tips: Skirt steak is king: More flavorful and tender when sliced properly. Cast iron is key: It retains heat and gives that authentic char and sizzle. Dry the meat before searing: Crucial for a proper Maillard reaction (browning). Tortillas matter: Warm them over an open flame or in a dry skillet. 6 🔥 Tips: Skirt steak is king: More flavorful and tender when sliced properly. Cast iron is key: It retains heat and gives that authentic char and sizzle. Dry the meat before searing: Crucial for a proper Maillard reaction (browning). Tortillas matter: Warm them over an open flame or in a dry skillet. 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