Tex-Mex Steak Fajitas with Peppers and Onions

Skirt steak ? a favorite for fajitas ? gets seasoned with a Tex-Mex inspired spice rub and grilled until juicy. It?s paired with charred peppers and onions for a hearty fajita filling.
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  • Level: Easy
  • Total: 1 hr 15 min (includes marinating time)
  • Active: 35 min
  • Yield: 4 to 6 servings
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Ingredients

Tex-Mex Chili Rub:

Peppers and Onions:

Directions

  1. For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the skirt steak in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
  2. For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
  3. Prepare a grill for medium-high heat and brush the grill grates with oil.
  4. Grill the skirt steak until marked, 4 to 5 minutes per side for the thicker pieces for medium rare, or 2 to 3 minutes per side for the thinner pieces for medium rare. Transfer to a cutting board and thinly slice.
  5. Serve with the warm tortillas and toppings.
20m Easy 95%
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27m Easy 98%
CLASS
37m Intermediate 99%
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