Extra Juicy Skirt Steak Fajitas with Sizzling Soy‑Lime Sauce

Ingredients

• 2 lb Outside Skirt Steak (cut into 3 manageable pieces; ask butcher for outside skirt for better marbling)
• 3 Tbsp Olive Oil (extra virgin)
• 2 Tbsp Soy Sauce (low‑sodium)
• 2 Tbsp Fresh Lime Juice (about 1 lime, freshly squeezed)
• 1 tsp Ground Cumin (ground)
• 1 tsp Chili Powder (mild)
• 1 tsp Salt (kosher)
• 1 piece Poblano Pepper (cut into 1/4‑inch strips)
• 1 piece Red Bell Pepper (cut into 1/4‑inch strips)
• 1 piece Yellow Onion (sliced into thin strips)
• 2 Tbsp Pickled Jalapeños (optional, for serving)
• 2 Tbsp Fresh Cilantro (chopped, optional garnish)
• 8 pieces Flour Tortillas (small, warmed before serving)

Instructions

1. Make the Marinade

   In a bowl whisk together olive oil, soy sauce, fresh lime juice, ground cumin, chili powder, and salt until fully combined.

   Time: PT5M

2. Marinate the Steak

   Place the skirt steak pieces in a zipper‑top bag, pour the majority of the marinade over the meat, reserving about 2 Tbsp for later. Seal the bag, massage to coat, and refrigerate for 30 minutes to 2 hours.

   Time: PT5M

3. Dry the Steak

   Remove the steak from the bag, pat dry with paper towels, then place on a wire rack set over a sheet pan. Refrigerate uncovered for up to 2 hours to dry the surface.

   Time: PT5M

4. Prep the Vegetables

   Slice the poblano pepper, red bell pepper, and yellow onion into thin 1/4‑inch strips.

   Time: PT5M

5. Heat the Skillet

   Place the cast‑iron skillet over high heat until it begins to smoke, about 5 minutes.

   Time: PT5M

   Temperature: very hot (smoking)

6. Sear the Steak

   Lightly season the steak with a pinch of salt, add to the hot skillet and sear 2‑3 minutes per side for medium doneness. Work in batches if necessary.

   Time: PT8M

   Temperature: high heat

7. Rest the Steak

   Transfer the seared steak to a cutting board and let rest for 5 minutes before slicing.

   Time: PT5M

8. Cook the Veggies

   Add a splash of the rendered steak fat to the same skillet, then toss in the onions and peppers. Sauté 4‑5 minutes until they develop char but stay crisp.

   Time: PT5M

   Temperature: medium‑high

9. Add the Sizzle Sauce

   Stir the reserved 2 Tbsp of marinade into the vegetables, cooking just 1 minute to heat through.

   Time: PT1M

   Temperature: medium

10. Slice the Steak

    Slice the rested steak against the grain into 1/4‑inch strips, similar to how you’d cut a strip steak.

    Time: PT3M

11. Assemble the Fajitas

    Warm the tortillas, then fill each with steak strips, sautéed peppers and onions, and optional toppings like pickled jalapeños and cilantro.

    Time: PT3M

12. Serve

    Present the fajitas on the hot cast‑iron skillet or a serving platter for that sizzling table‑side effect. Enjoy immediately!

    Time: PT1M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

2 g