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sizzling steak fajitas recipe

Sizzling Steak Fajitas With Zesty Lime

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These vibrant steak fajitas feature tender skirt steak marinated in a zesty lime mixture, then quickly seared with caramelized onions and burst cherry tomatoes. The perfect balance of citrus brightness, savory depth, and subtle heat makes this an impressive yet simple weeknight dinner.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mexican
Calories: 425
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 24 ounces skirt steaks halved
  • 1 tablespoon ground cumin
  • 1 teaspoon lime zest finely grated
  • 3 tablespoons fresh lime juice divided (2 tbsp for marinade, 1 tbsp for finishing)
  • 1 large onion halved lengthwise and thinly sliced
  • 4 cloves garlic pressed
  • 1 1/2 tablespoons sriracha or other hot chili sauce
  • 2 tablespoons olive oil
  • 12 cherry tomatoes
  • 1/3 cup fresh basil thinly sliced
  • 8 flour or corn tortillas warmed
  • salt and pepper to taste

Equipment

  • Large nonstick skillet
  • Glass baking dish
  • Cutting board

Method
 

  1. Arrange skirt steaks in a glass baking dish and season generously with salt and pepper.
  2. In a medium bowl, combine 2 tablespoons lime juice, sliced onion, pressed garlic, sriracha, cumin, and lime zest. Pour this marinade over the steaks, turning to coat evenly.
  3. Let the steaks marinate for 10 minutes at room temperature.
  4. Heat olive oil in a large nonstick skillet over high heat until shimmering.
  5. Add the steaks along with the onion mixture to the hot skillet. Cook for 1 minute per side initially.
  6. Add cherry tomatoes and sliced basil to the skillet. Continue cooking, turning steaks occasionally, until desired doneness is reached (about 3 more minutes for medium-rare).
  7. Sprinkle everything with the remaining 1 tablespoon lime juice and cook for 1 more minute to meld flavors.
  8. Transfer steaks to a cutting board and let rest for a few minutes before slicing thinly against the grain.
  9. Serve sliced steak on warm tortillas topped with the onions, tomatoes, and pan sauce.

Nutrition

Calories: 425kcal

Notes

For maximum tenderness, be sure to slice the skirt steak against the grain. This cuts through the muscle fibers, making each bite easier to chew.
These fajitas are best served immediately, but leftover meat can be refrigerated for up to 3 days. Reheat gently to avoid overcooking the steak.
For a complete meal, serve with guacamole, sour cream, Mexican rice, or black beans on the side.

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