Neely's Steak Fajitas

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  • Level: Easy
  • Total: 4 hr 35 min
  • Prep: 15 min
  • Inactive: 4 hr
  • Cook: 20 min
  • Yield: 4 to 6 servings
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1/2 cup olive oil

4 tablespoons tequila

4 tablespoons fresh lime juice

1 tablespoon lime zest

4 large garlic cloves, smashed

1 jalapeno, chopped

2 tablespoons honey

1 teaspoon ground cumin

Salt and freshly ground black pepper

1 (1 1/2 pound) skirt steak, cut in 1/2

2 tablespoons olive oil

1 poblano pepper, sliced

1 red bell pepper, sliced

1 large onion, sliced

18 flour tortillas

Fresh sprigs cleaned cilantro, for garnish

Lime wedges, for garnish

Sour cream, for garnish

Salsa verde, optional garnish


  1. Mix all the marinade ingredients together in a large resealable plastic bag. Add the steaks and refrigerate for 1 to 4 hours.
  2. Heat a cast iron griddle over medium-high heat. Remove the steaks from the marinade and wipe off the excess. Cook the steaks for 3 minutes per side for medium-rare. Remove from griddle to a cutting board and tent with foil. Let rest while you cook the peppers.
  3. Heat a large cast iron skillet over medium-high heat and add the olive oil. Add the poblano, red bell pepper, and onion and saute until tender and softened. Season with salt and pepper, to taste. Remove to a bowl.
  4. Wipe out the cast iron skillet. Toast the tortillas, until warm and slightly puffy. Remove and wrap in a clean kitchen towel to stay warm.
  5. Cut the steak across the grain into thin 1/2-inch strips. Arrange on a large platter with the vegetables, cilantro, lime wedges, sour cream and a small bowl of salsa verde, if desired.