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Restaurant-Style Skillet Steak Fajitas with Chili-Lime Marinade

Close-up of sizzling steak fajita strips mixed with colorful bell peppers and onions in a black cast iron skillet.
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Make juicy, restaurant-style steak fajitas in your skillet. This recipe uses a bright chili-lime marinade for tender flank steak and cooks quickly for an easy weeknight steak dinner.

Ingredients

Scale
  • 1.5 lbs flank steak or skirt steak, sliced against the grain into thin strips
  • 2 tablespoons olive oil, divided
  • 1 large yellow onion, sliced
  • 2 bell peppers (one red, one green), sliced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil (for marinade)
  • 2 cloves garlic, minced
  • 1 teaspoon brown sugar
  • 1/2 teaspoon salt (for marinade)
  • Tortillas and desired toppings (salsa, sour cream, cheese)

Instructions

  1. Combine the marinade ingredients: In a bowl, whisk together 2 tablespoons olive oil, lime juice, minced garlic, brown sugar, 1/2 teaspoon salt, chili powder, cumin, oregano, paprika, and pepper.
  2. Marinate the steak: Place the sliced steak in a zip-top bag or shallow dish. Pour the marinade over the steak, ensuring all pieces are coated. Seal and refrigerate for at least 30 minutes, or up to 4 hours. Do not marinate longer than 4 hours.
  3. Prepare the vegetables: Slice the onion and bell peppers into thin strips.
  4. Cook the steak: Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat until shimmering. Remove the steak from the marinade, letting excess drip off. Cook the steak in a single layer (work in batches if necessary to avoid crowding the pan) for 2-3 minutes per side until browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside.
  5. Sauté the vegetables: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced onions and peppers. Cook, stirring occasionally, for 5-7 minutes until the vegetables are tender-crisp and slightly charred. Season lightly with salt and pepper.
  6. Combine and serve: Return the cooked steak to the skillet with the vegetables. Toss everything together briefly to reheat. Serve the sizzling steak fajitas immediately with warm tortillas and your favorite toppings.

Notes

  • For the best sear, make sure your skillet is very hot before adding the steak. Do not overcrowd the pan; cook the meat in batches.
  • If you prefer a sheet pan steak fajitas method, spread the marinated steak and vegetables on a baking sheet and roast at 400°F (200°C) for 12-15 minutes.
  • This chili-lime marinade works well for grilling if you prefer that method over the skillet.

Nutrition

Find it online: https://cravybite.link/steak-fajita-restaurant-style-skillet-recipe/