In this house, we love tacos.
When I first moved to Atlanta for college, I went through TexMex food withdrawls. It was serious. I tried the best Atlanta had to offer. I use the term “best” very generously because, it was straight garbage. I was lost.
In the last 16 years the taco scene, and food scene in general, in Atlanta has blossomed and I can find any style of Mexican food my little heart desires. But now I have kids so getting out of the house to explore isn’t quite as easy. So I make tacos, or some sort of taco style dish, at home at least once a week. It would be more, but not everyone in my family likes to eat tacos for every meal like I do.
This is a great one pan dinner! I marinade the steak in my Spicy Citrus Dressing for a few hours, cook it in my cast iron skillet, and then cook the veggies in the same pan while the meat rests. It could not be easier or yummier!
Skillet Steak Fajitas
- 1 flank steak or skirt steak (I get whichever is on sale, about 1.5-2 lbs)
- Spicy Citrus Dressing
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- Olive oil, about 1 tbsp
- Place steak in a gallon sized bag and cover with marinade of choice.
- Let the meat marinade for at least 30 minutes, but the longer you let it sit, the more flavor it will have! I usually let mine go for a few hours, and if you are making this on a week night, feel free to put it in the marinade before work and let it do its thing in the fridge all day!
- Remove steak from fridge about 30 minutes before cooking to allow it to come up to room temp. This is a great time to prep the veggies and any other taco toppings!
- Heat skillet (I love my cast iron) over medium heat for about 3-5 minutes, add olive oil to pan.
- Remove steak from bag o’marinade and pat dry.
- Place steak in hot pan, and cook 3-5 minutes per side, depending on your desired doneness. I like to use the “Finger Test” to help me cook it to a medium doneness (see image below)
- Once steak is cooked to desired temp, remove from pan and allow to rest for 5-10 minutes.
- While the steak rests, throw in onions and peppers into the skillet to cook in the meat juices YUM.
- Season with salt and pepper. The salt will help draw out the water from the veggies and help get all the yummy brown bits off the bottom of the pan, adding extra meaty flavor!
- The veggies should be done around the same time the meat is ready! Slice it up, and make some tacos!