About the steak: I used skirt steak for these fajitas and I encourage you to do the same. Skirt steak has the perfect amount of marbling (fat) that melts into the steak as it cooks - meaning, it keeps it moist and wonderful as it sears. You can also use flank steak, a leaner cut of meat with less marbling, just make sure not to overcook the meat or it may be too tough to chew!
About marinating the steak: You can marinate the steak from 1 to 24 hours (making this a great prep-ahead dish). Just make sure to pull the steak from the fridge 30 minutes before cooking it - if you put a cold steak on a hot grill pan, it will seize and toughen the meat.
About the seasoning for the pepper and onions: I used Mrs. Dash Fiesta Lime seasoning, a zesty blend of sweet chili pepper, cumin, paprika, cayenne pepper, black pepper, oregano, basil, bay, marjoram, thyme, savory, coriander, mustard, rosemary, garlic, onion, and, of course LIME. I love the way it seasons the vegetables with just a few shakes of the bottle. You can certainly season the onion and pepper slices with salt and pepper and a squeeze of lime - that works too. You can also use any seasoning blend YOU prefer.
About the pan: I used my stovetop grill pan to cook the steak, onions and peppers. You can also use your favorite skillet - regular or cast iron!
To warm the tortillas, you have two choices. You can wrap them in damp paper towels and then foil and place them in a 250-degree oven for about 5 to 10 minutes. Or, you can wrap them in a damp towel and microwave them for 45-60 seconds. Obviously, if you have a tortilla warmer, use that!
About serving: I decided to put the sliced steak, onions and pepper back into my stovetop grill pan for serving. It makes a fun presentation and everything stays hot on its way to the table! Just make sure you tell everyone the pan is hot!
Fajita Steak and Peppers
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons honey
1 teaspoon liquid smoke
1 teaspoon red wine vinegar
1 teaspoon chili powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Salt and ground black pepper
1 1/4 pound skirt steak
4 teaspoons olive oil, divided
1 green bell pepper, seeded cut into thin strips
1 red onion, thinly sliced
1 teaspoon Fiesta Lime seasoning (see note above)
Flour or corn tortillas, warmed (see note above)
For serving (this is what we love with our fajitas, add what you want):
Shredded cheddar cheese or Mexican cheese blend
Hot sauce
Sour cream
Salsa
Guacamole or sliced avocado
In a shallow dish, whisk together the soy sauce, Worcestershire sauce, honey, liquid smoke, vinegar, chili powder, onion powder, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Add the skirt steak and poke the steak all over several times with a fork. Flip the steak to coat both sides with the marinade. Refrigerate for 1 hour, and up to 24 hours. For the best results (and perfectly cooked steak), pull the steak from the fridge 30 minutes before cooking.
Brush a stovetop grill pan with 2 teaspoons of the oil and place the pan over medium-high heat (or heat the oil in a large skillet over medium-high heat).
Remove the steak from the marinade and add it to the hot pan. Cook the steak for 5 to 7 minutes, until medium-rare to medium, turning frequently. Remove the steak from the pan and let it rest for 5 to 10 minutes (let it rest while you cook the onions and bell pepper).
Brush the grill pan with the remaining 2 teaspoons of oil and place the pan over medium-high heat (or heat the oil in the same large skillet over medium-high heat). Place the bell pepper and onion in a large bowl, add the Fiesta Lime seasoning and toss to coat. Add the vegetables to the hot pan and cook for 3 to 5 minutes, until soft, stirring frequently. Season to taste with salt and pepper.
Slice the steak, across the grain, into thin strips. If desired, return the steak to the pan with the cooked onions and bell pepper.
Serve the steak and vegetables with warm tortillas and desired fillings.
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