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–+ servings

Cast Iron Steak Fajitas

Tender Juicy and bursting with flavor, this fajita recipe takes skirt steak to new heights
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Prep Time 15 minutes
Cook Time 15 minutes
marinating time 6 hours
Course Main Course
Cuisine American
Servings 4 people
Calories 411 kcal

Equipment

  • 10 or 12 ounce cast iron pan

Ingredients
  

Marinade

  • 2 cups juice pineapple, guava, apple, apple cider, or beer
  • 2 cloves garlic
  • 1 lime juiced
  • 2 tbsp vegetable oil
  • 1 recipe fajita seasoning https://garisgalley.com/fajita-spice-blend/

fajitas

  • 1 1/2 pounds skirt steak
  • 2 red bell peppers cut into strips can do one red bell and one poblano pepper
  • 1 medium onion cut into strips

optional condiments

  • warm flour tortillas
  • Guacamole
  • salsa
  • Shredded cheddar
  • sour cream

Instructions
 

steak

  • Trim fat from steak and cut going with the grain of the meat into smaller more manageable pieces
  • Place steak in a baggie or tupperware container

Marinade

  • Add all marinade ingredients into a bowl and with a whisk, mix well.
  • Reserve 1/2 cup marinade
  • Pour marinade over steak and marinate for 2 to 10 hours

peppers and onions

  • In a bowl or baggie, place the onions and peppers and pour the remaining marinade over them

Time to cook

  • Remove the steak from the fridge 30 to 40 minutes before cooking
  • Remove the steak from the marinade and discard the marinade
  • Salt and pepper both sides of the streak
  • Place your skillet over medium-high heat and let heat, add one tablespoon vegetable oil and let heat for 2 to 3 minutes
  • Place your steak in the pan and do not overlap
  • Cook for 4 minutes and turn
  • Cook for an additional 3 minutes for medium-rare and 5 minutes for medium
  • If you have a meat thermometer remove your steak at 127 degrees to 130 degrees for medium-rare and 137 degrees to 140 degrees for medium
  • Remove your steak to a cutting board and let rest while you cook the onions
  • In the same skillet add your onions and peppers, with the marinade, sprinkle with salt and pepper stir well, and let cook for about 5 to 8 minutes stirring occasionally
  • when the peppers have blistered and the onions have started to caramelize they are done, and can be removed to a serving plate
  • Make sure to let your steak rest for at least five minutes before you cut it. Do not cover it as this will steam it and cause your steak to overcook and turn gray. Slice the steak into strips making sure to go against the grain, and add to the serving plate with the onions and peppers
  • Now its time to serve with the sides you have chosen

Nutrition

Calories: 411kcalCarbohydrates: 22gProtein: 38gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 107mgSodium: 121mgPotassium: 811mgFiber: 2gSugar: 16gVitamin A: 1887IUVitamin C: 85mgCalcium: 39mgIron: 4mg
Keyword cast iron steak fajitas
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