Skillet Steak Fajitas With Peppers, Onions, and Lime

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes (plus 30 minutes marinating)
• Cook Time: 15 minutes
• Total Time: 35 minutes (about 1 hour 5 minutes including marinating)

Quick Ingredients

• 1 1/2 lb (680 g) flank or skirt steak
• 3 tbsp olive oil, divided
• 3 tbsp fresh lime juice (about 2 limes)
• 3 cloves garlic, minced
• 2 tsp ground cumin, divided
• 2 tsp chili powder, divided
• 1 1/4 tsp smoked paprika, divided
• 1 tsp dried oregano
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1/2 tsp brown sugar or honey
• 3 bell peppers (red, yellow, green), sliced
• 1 large yellow onion, sliced
• 8 small (6-inch) flour tortillas
• Sour cream, guacamole, salsa, shredded cheese, fresh cilantro, lime wedges

Do This

• 1. Whisk lime juice, 2 tbsp olive oil, garlic, 1 1/2 tsp cumin, 1 1/2 tsp chili powder, 1 tsp smoked paprika, oregano, 1 tsp salt, pepper, and brown sugar. Coat steak, cover, and marinate 30 minutes to 8 hours (refrigerated).
• 2. Slice bell peppers and onion. Toss with remaining 1 tbsp olive oil, 1/2 tsp cumin, 1/2 tsp chili powder, 1/4 tsp smoked paprika, and 1/2 tsp salt.
• 3. Bring steak to room temperature for 20–30 minutes. Preheat a large cast-iron skillet over medium-high heat until very hot.
• 4. Sear steak 2–4 minutes per side to desired doneness (about 130–135°F / 54–57°C for medium-rare). Transfer to a plate and rest 5–10 minutes.
• 5. In the same skillet, cook peppers and onions 5–7 minutes, stirring occasionally, until tender-crisp with some charred edges.
• 6. Slice steak thinly against the grain. Add back to the skillet with a squeeze of lime, tossing with the vegetables just to warm through.
• 7. Warm tortillas in a dry skillet or wrapped in foil in a 350°F (175°C) oven. Serve sizzling steak and veggies with tortillas and all the toppings.

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Why You’ll Love This Recipe

• Bold, smoky-lime flavor from a simple homemade steak marinade.
• Sizzling cast-iron cooking gives you restaurant-style fajitas at home.
• Colorful peppers and onions make this meal feel fresh and vibrant.
• Perfect for DIY, build-your-own dinners with all the classic toppings.

Grocery List

• Produce: 2–3 limes, 3 bell peppers (red, yellow, green), 1 large yellow onion, 3 cloves garlic, fresh cilantro, optional jalapeño or additional chiles, avocado or pre-made guacamole.
• Dairy: Sour cream, shredded Mexican blend or cheddar cheese.
• Pantry: Flank or skirt steak, olive oil, chili powder, ground cumin, smoked paprika, dried oregano, brown sugar or honey, kosher salt, black pepper, flour tortillas, salsa, optional hot sauce.

Full Ingredients

For the Marinated Steak

• 1 1/2 lb (680 g) flank steak or skirt steak, trimmed of excess silver skin
• 3 tbsp olive oil
• 3 tbsp fresh lime juice (about 2 medium limes)
• 3 cloves garlic, minced
• 1 1/2 tsp ground cumin
• 1 1/2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp kosher salt (use 3/4 tsp if using fine salt)
• 1/2 tsp freshly ground black pepper
• 1/2 tsp brown sugar or honey (helps browning and balances the lime)
• Pinch of red pepper flakes (optional, for heat)

For the Peppers and Onions

• 1 red bell pepper, cored and sliced into 1/4-inch strips
• 1 yellow bell pepper, cored and sliced into 1/4-inch strips
• 1 green bell pepper, cored and sliced into 1/4-inch strips
• 1 large yellow onion, halved and thinly sliced (about 1/4-inch)
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• 1/2 tsp kosher salt, or to taste
• Freshly ground black pepper, to taste

For Serving

• 8 small (6-inch) flour tortillas
• 1 cup shredded Mexican blend or sharp cheddar cheese
• 1/2 cup sour cream
• 1 cup guacamole (store-bought or homemade)
• 1 cup salsa (your favorite red or pico de gallo)
• 1/4 cup chopped fresh cilantro leaves
• 1 lime, cut into wedges (for squeezing at the table)
• Optional: sliced jalapeños or hot sauce for extra heat

Step-by-Step Instructions

Step 1: Marinate the steak

In a medium bowl or a large measuring cup, whisk together the lime juice, 3 tbsp olive oil, minced garlic, ground cumin, chili powder, smoked paprika, dried oregano, kosher salt, black pepper, brown sugar or honey, and red pepper flakes (if using). Whisk until the mixture is well combined and slightly thickened.

Place the flank or skirt steak in a large zip-top bag or shallow dish. Pour the marinade over the steak, turning to coat all sides evenly. Press out excess air if using a bag, seal tightly, and massage the bag to distribute the marinade. Refrigerate for at least 30 minutes and up to 8 hours. For the most even cooking, flip the steak once or twice during marinating.

Step 2: Prep the veggies and toppings

While the steak marinates, prep the vegetables and toppings. Core and seed the bell peppers and slice them into 1/4-inch strips. Halve the onion from root to tip, peel it, then slice into thin 1/4-inch strips. Place the peppers and onions in a large bowl.

Drizzle the vegetables with 1 tbsp olive oil. Sprinkle on the ground cumin, chili powder, smoked paprika, kosher salt, and a few grinds of black pepper. Toss well until every strip is lightly coated with oil and seasoning. Set aside.

Prepare your toppings: grate the cheese, chop the cilantro, cut the lime into wedges, and set out sour cream, guacamole, and salsa in small serving bowls so everything is ready to go when the fajitas come off the stove.

Step 3: Bring steak to room temperature and preheat the skillet

About 20–30 minutes before you plan to cook, remove the marinated steak from the refrigerator so it can lose its chill. This helps it cook more evenly and sear better. Pat the steak lightly with paper towels to remove excess marinade; it should be coated but not dripping. Discard any remaining marinade.

Place a large cast-iron skillet (or another heavy-bottomed skillet) over medium-high heat. Let it preheat for 3–5 minutes, until it is very hot. You can test readiness by flicking a drop of water into the pan; it should sizzle and evaporate almost immediately. Do not add extra oil yet; there is enough oil on the steak to prevent sticking.

Step 4: Sear the steak

When the skillet is hot, lay the steak in the pan. It should sizzle loudly on contact. Let it cook undisturbed for 2–4 minutes on the first side, depending on thickness, until a deep brown crust forms. Flip the steak and cook for another 2–4 minutes on the second side for medium-rare, or until it reaches your desired doneness. Aim for an internal temperature of 130–135°F (54–57°C) for medium-rare, or 140–145°F (60–63°C) for medium.

Transfer the cooked steak to a cutting board or plate and loosely tent with foil. Let it rest for 5–10 minutes. Resting allows the juices to redistribute, keeping the meat tender and juicy when you slice it.

Step 5: Sauté the peppers and onions

While the steak rests, place the same skillet back over medium-high heat. If the pan looks very dry, add a small splash (about 1 tsp) of oil. Add the seasoned peppers and onions in an even layer. Let them cook without stirring for 1–2 minutes to develop some char.

After the first sear, toss or stir the vegetables and continue cooking for another 4–5 minutes, stirring occasionally, until the onions are tender and golden in spots and the peppers are crisp-tender with some charred edges. Taste and adjust seasoning with a pinch more salt or a squeeze of lime if needed. Reduce the heat to low to keep them warm while you slice the steak.

Step 6: Slice the steak and bring it all together

Place the rested steak on a cutting board and identify the direction of the grain (the lines running through the meat). Using a sharp knife, slice the steak into thin strips, about 1/4 inch thick, cutting against the grain. This shortens the muscle fibers and makes each bite tender.

Add the sliced steak and any accumulated juices back into the skillet with the peppers and onions. Squeeze over a final wedge of lime and toss everything together just until the steak is warmed through and sizzling. Taste one last time and adjust with salt, pepper, or lime as needed.

Warm the tortillas: either toast them for 20–30 seconds per side in a dry skillet over medium heat, or wrap in foil and heat in a 350°F (175°C) oven for 5–8 minutes until soft and pliable. Serve the sizzling steak, peppers, and onions straight from the skillet with warm tortillas, cheese, sour cream, guacamole, salsa, cilantro, and lime wedges on the side so everyone can build their own fajitas.

Pro Tips

• Slice against the grain: This is crucial for tender fajitas. Take a moment to find the grain and cut perpendicular to those lines.
• Get the pan very hot: A ripping-hot cast-iron skillet is the key to that classic fajita sizzle and deep browning without overcooking the meat.
• Do not overcrowd the pan: If your steak is very large, you can cut it in half and sear in two batches to maintain high heat.
• Use fresh lime twice: Lime in the marinade seasons the meat all the way through; a final squeeze at the end brightens everything up.
• Warm tortillas properly: Warm, soft tortillas make a big difference. Cover them with a clean towel after heating to keep them pliable.

Variations

• Chicken Fajitas: Substitute 1 1/2 lb boneless, skinless chicken thighs or breasts for the steak. Marinate and cook thoroughly to 165°F (74°C), then slice.
• Sheet Pan Fajitas: Slice the raw marinated steak into strips, toss with the seasoned peppers and onions, and roast everything together on a sheet pan at 425°F (220°C) for 12–18 minutes, stirring once, until cooked and slightly charred.
• Low-Carb or Lettuce Wrap Fajitas: Skip the tortillas and serve the steak and veggies over shredded lettuce or in large lettuce leaves with all your favorite toppings.

Storage & Make-Ahead

Store leftover steak, peppers, and onions together in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or broth, just until warmed through, to avoid drying out the meat. Tortillas can be kept at room temperature in their package; rewarm just before serving.

For make-ahead prep, you can marinate the steak up to 8 hours in advance and slice the peppers and onions up to 2 days ahead (store them in separate containers in the fridge). Toppings like grated cheese and chopped cilantro can also be prepped earlier in the day. Wait to cut avocados or make guacamole until closer to serving to keep them bright and fresh.

Nutrition (per serving)

Approximate values for 1 serving (about 1/4 of the steak and vegetables plus 2 flour tortillas and moderate toppings): about 780 calories; 42 g protein; 52 g carbohydrates; 40 g fat; 7 g fiber; 1,200 mg sodium. Actual values will vary based on tortilla size, type and amount of cheese, sour cream, and guacamole used.