Skirt Steak Fajitas with Lime and Black Pepper
Savor the vibrant flavors of these Skirt Steak Fajitas with Lime and Black Pepper, a quick and easy Tex-Mex favorite perfect for any weeknight dinner or casual gathering. Tender, marinated skirt steak is infused with the zesty brightness of lime juice, the bold kick of black pepper, and a smoky blend of cumin and paprika. Paired with charred bell peppers and onions, this dish delivers a dynamic contrast of textures and flavors. Served on warm tortillas and topped with fresh cilantro, creamy avocado, and tangy sour cream, these fajitas are a guaranteed crowd-pleaser. Ready in just 30 minutes (plus marinating time), this recipe is ideal for anyone craving a flavorful, fuss-free meal with a touch of smoky spice and citrus zest.
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Recipe Information
Ingredients
- 1 pound skirt steak
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 3 cloves garlic
- 1.5 teaspoons ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow onion
- 8 small tortillas
- 0.25 cup cilantro
- 0.5 cup sour cream
- 1 avocado
Instructions
In a small bowl, whisk together the lime juice, olive oil, minced garlic, ground black pepper, cumin, smoked paprika, and kosher salt to make the marinade.
Place the skirt steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is evenly coated. Seal and refrigerate for at least 30 minutes or up to 4 hours.
While the steak marinates, slice the red bell pepper, green bell pepper, and yellow onion into thin strips.
Heat a large skillet or grill pan over medium-high heat. Add a tablespoon of olive oil and cook the peppers and onions until softened and slightly charred, about 5-7 minutes. Remove from the skillet and set aside.
Remove the skirt steak from the marinade and pat it dry with paper towels. Heat the same skillet or grill pan over high heat until smoking hot.
Cook the skirt steak for 3-4 minutes per side for medium-rare, or until your desired doneness is reached. Remove the steak to a cutting board and let it rest for 5 minutes.
Slice the skirt steak thinly against the grain into bite-sized strips.
Warm the tortillas in a dry skillet or microwave until pliable.
Assemble the fajitas by layering slices of skirt steak, cooked peppers, and onions on each tortilla. Garnish with chopped cilantro, a dollop of sour cream, and slices of fresh avocado.
Serve immediately and enjoy your skirt steak fajitas with lime and black pepper!
Nutrition Facts
Calories |
3589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.5 g | 312% | |
| Saturated Fat | 93.7 g | 469% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 2303 mg | 100% | |
| Total Carbohydrate | 201.8 g | 73% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 30.2 g | ||
| Protein | 160.2 g | 320% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 656 mg | 50% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 3687 mg | 78% | |
*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.
