Beef Fajitas Skillet
Beef fajitas skillet marinates skirt steak in lime juice, cumin, and chili powder, then sears it on a screaming-hot cast iron pan until a dark crust forms while the interior stays pink and juicy. Bell peppers and onions are flash-cooked in the same pan, staying crisp-tender and carrying the caramelized beef drippings on their surface. The lime marinade cuts through the rendered fat with sharp citrus acidity, and cumin lends an earthy warmth that defines the fajita flavor profile. Served sizzling with warm tortillas, salsa, guacamole, and sour cream, each assembled bite balances smoky heat, bright acid, and cooling cream.
Adjust Servings
Instructions
- 1
Slice beef thinly against the grain and marinate with lime juice, oil, spices, and salt for 10 minutes.
- 2
Slice bell peppers and onion into thick strips.
- 3
Heat oil in a skillet and stir-fry vegetables over high heat for 3-4 minutes, then remove.
- 4
In the same skillet, sear beef for 2 minutes, flip, and cook 1-2 minutes more.
- 5
Return vegetables to the skillet, toss for 1 minute, and adjust seasoning.
- 6
Serve immediately with warm tortillas.
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