Sizzling Steak Fajita Skillet
Seared flank or sirloin strips with peppers and onions and a smoky fajita spice. Serve with guacamole, sour cream and cheese.
- Prep15 min
- Cook15 min
- Serves4
Fajitas are about the sizzle. Cook the steak hot and fast, then the peppers and onions in the same pan, and bring the skillet to the table.
Nutrition per serving (estimated)
Method
- Toss the steak with half the seasoning and 1 tablespoon oil. Heat a cast-iron skillet over high heat until smoking.
- Sear the steak 1 to 2 minutes per side in two batches. Remove to a plate.
- Add the remaining oil, peppers, onion and seasoning and cook 5 to 6 minutes until charred at the edges but still crisp.
- Return the steak, add the lime juice and toss. Serve in the skillet with the toppings.
Chef’s notes
- Slice the steak against the grain for tenderness.
- Serve in lettuce cups or over cauliflower rice.
Food safety: the USDA’s minimum internal temperatures are 165°F (74°C) for poultry, 160°F (71°C) for ground meat, and 145°F (63°C) for whole cuts of beef, pork, lamb and fish, with a 3-minute rest for the meat. Use an instant-read thermometer. More on food safety.
Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.
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