Cumin Rubbed Skirt Steak Fajitas
Transform your weeknight dinners with these irresistible Cumin Rubbed Skirt Steak Fajitas, a flavor-packed dish that's as easy to make as it is delicious. Tender skirt steak is infused with a smoky, aromatic spice blend featuring ground cumin, smoked paprika, and garlic powder, then seared to perfection for a juicy, caramelized crust. Sautéed bell peppers and onions add vibrant sweetness and texture, while a drizzle of fresh lime juice ties all the bold flavors together. Ready in just 35 minutes, these fajitas are perfect for feeding the family or impressing guests. Serve on warm tortillas with creamy sour cream and a sprinkle of fresh cilantro for a customizable, restaurant-quality experience right at home. Perfect for Mexican food lovers searching for quick fajita recipes or creative ways to cook skirt steak!
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Recipe Information
Ingredients
- 1 pound Skirt steak
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 Red bell pepper, thinly sliced
- 1 Green bell pepper, thinly sliced
- 1 Yellow onion, thinly sliced
- 8 small Tortillas
- 0.5 cup Sour cream (optional, for serving)
- 0.25 cup Fresh cilantro (optional, for garnish)
Instructions
In a small bowl, combine ground cumin, smoked paprika, garlic powder, salt, and black pepper.
Pat the skirt steak dry with paper towels and rub the spice mixture evenly over both sides of the steak.
Drizzle 1 tablespoon of olive oil on the steak and rub it in to help the spices adhere. Set aside to marinate for 10-15 minutes.
While the steak marinates, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
Add the sliced bell peppers and onions to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized. Remove from the skillet and set aside.
In the same skillet, turn the heat to high and sear the skirt steak for 3-4 minutes per side for medium-rare, or longer according to your preferred doneness.
Remove the steak from the skillet and let it rest on a cutting board for 5 minutes before slicing it thinly against the grain.
Return the sliced steak to the skillet briefly to toss with the sautéed vegetables and lime juice.
Warm the tortillas in a dry skillet or microwave, then assemble the fajitas by adding steak and vegetables to each tortilla.
Serve hot with optional sour cream and garnish with fresh cilantro.
Nutrition Facts
Calories |
3339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.6 g | 280% | |
| Saturated Fat | 87.0 g | 435% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 4040 mg | 176% | |
| Total Carbohydrate | 177.7 g | 65% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 22.7 g | ||
| Protein | 157.8 g | 316% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 674 mg | 52% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 3226 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
