Steak Fajitas with Onions and Peppers

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Inactive: 40 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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1 tablespoon paprika

2 teaspoons packed light brown sugar

1 teaspoon ground cumin

1 1/2 teaspoons chili powder

1/2 teaspoon ancho chile powder

1/2 teaspoon garlic powder

Kosher salt

1 1/2 pounds skirt steak

Juice of 3 limes, plus wedges for serving

3 tablespoons extra-virgin olive oil, plus more for the grill

4 bell peppers (red, orange and/or yellow), thinly sliced

2 red onions, thinly sliced

8 to 12 flour tortillas

Shredded cheddar cheese and chopped fresh cilantro, for topping


  1. Mix the paprika, brown sugar, cumin, chili powder, ancho powder, garlic powder and 1 teaspoon salt in a small bowl.
  2. Put the steak in a large resealable plastic bag. Add the juice of 1 lime, 1 tablespoon olive oil and the spice mixture; seal the bag and rub the spices into the meat. Refrigerate 30 minutes to 2 hours.
  3. Meanwhile, heat a large cast-iron skillet over medium-high heat. Toss the bell peppers and red onions with the remaining 2 tablespoons olive oil, the juice of the remaining 2 limes and 1 teaspoon salt in a large bowl. Add to the skillet and cook, stirring occasionally, until the vegetables are tender and charred around the edges, 8 to 10 minutes.
  4. Preheat a grill to medium high and brush the grates with olive oil. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 10 minutes.
  5. Warm the tortillas as the label directs. Slice the steak against the grain and season with salt. Serve on the tortillas with the onions and peppers; top with cheese and cilantro. Serve with lime wedges.