Cast-Iron Skirt Steak Fajitas with Blistered Peppers and Onions

By Sprig Originals ✓ · cooked up in Sprig

Lime-and-cumin marinated skirt steak seared hard in a screaming cast-iron skillet, then piled onto charred peppers and onions and served straight from the pan so it's still sizzling when it hits the table. One skillet does all the work: the steak's fond seasons the vegetables, and a splash of lime at the end lifts everything.

Ingredients

• 1 1/2 lb skirt steak, trimmed of thick surface fat
• 1/3 cup fresh lime juice (about 3 limes)
• 3 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 4 clove garlic, finely grated
• 2 tsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 tsp brown sugar
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper

• 1 large yellow onion, cut into 1/2-inch wedges
• 1 red bell pepper, seeded and cut into 1/2-inch strips
• 1 green bell pepper, seeded and cut into 1/2-inch strips
• 1 poblano or yellow bell pepper, seeded and cut into strips
• 2 tbsp vegetable oil, divided
• 1/2 tsp kosher salt
• 1 tbsp fresh lime juice

• 12 small flour or corn tortillas
• 1 lime, cut into wedges
• 1/3 cup chopped fresh cilantro
• 1 avocado, sliced (optional)
• 1/2 cup sour cream or Mexican crema (optional)
• 1/2 cup crumbled queso fresco (optional)

Instructions

1. Whisk the lime juice, 3 tablespoons vegetable oil, soy sauce, Worcestershire, grated garlic, cumin, chili powder, smoked paprika, oregano, brown sugar, 1 1/2 teaspoons salt, and black pepper in a bowl or measuring cup.
2. Cut the skirt steak crosswise into 2 or 3 pieces roughly the length of your skillet (8 to 10 inches) so they lie flat. Put them in a zip-top bag or shallow dish, pour over the marinade, and turn to coat. Refrigerate 1 to 4 hours — no longer, or the lime will start to cure the surface into a chalky texture.
3. Remove the steak from the fridge 30 minutes before cooking. Meanwhile, prep the vegetables and set out everything you'll serve alongside; once you start cooking, this moves fast.
4. Wrap the tortillas in foil in stacks of 6 and warm in a 250°F oven, or char them one at a time over a gas flame and hold in a clean towel.
5. Pull the steak from the marinade and pat both sides very dry with paper towels — a wet surface steams instead of searing. Discard the marinade.
6. Heat a 12-inch cast-iron skillet over medium-high for 5 full minutes until a drop of water skitters and evaporates instantly. Add 1 tablespoon oil, swirl, and add the onions and all the peppers with 1/2 teaspoon salt. Cook, tossing only every 2 minutes so they can char, until blistered in spots and crisp-tender, 8 to 10 minutes. Scrape into a bowl and cover loosely with foil.
7. Return the skillet to high heat, add the remaining 1 tablespoon oil, and heat until it just begins to smoke. Lay in the steak pieces in a single layer without crowding — work in two batches if needed. Sear undisturbed 3 minutes, until a deep brown crust forms.
8. Flip and sear 2 to 3 minutes more for medium-rare (125 to 130°F on an instant-read thermometer at the thickest point). Skirt steak is thin and moves quickly; thicker sections may need an extra minute. Transfer to a cutting board and rest 8 minutes.
9. Slice the steak against the grain into thin 1/4-inch strips, holding the knife at a slight angle. Skirt steak grain runs across the short width of the strip, so cut crosswise, not lengthwise.
10. Return the skillet to medium-high, add the peppers and onions back in along with any steak juices from the board, and toss for 1 minute until sizzling loudly. Pile the sliced steak on top, squeeze over 1 tablespoon lime juice, and scatter with cilantro.
11. Carry the skillet straight to the table on a trivet or folded towel while it's still sizzling. Serve with warm tortillas, lime wedges, and any of the avocado, crema, and queso fresco.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem