These quick and easy skirt steak fajitas are filled with warm, smoky spices and taste so much better than anything store-bought!
Fajitas are one of my go-to healthy Mexican dinners and I’m guessing I’m not alone. Who doesn’t love a good fajita dinner?? When browsing my friend Laurie’s beautiful new cookbook, Simply Scratch, I was immediately drawn to these tender, smoky skirt steak fajitas served with refried black beans and avocado spread.
Featuring 120 approachable recipes made with wholesome ingredients, my girl Laurie knocked it out of the park with this cookbook. Did I mention she’s a fellow Michigander? Ok so maybe I’m a little biased but I’m pretty confident you’re going to want to make everything in this book.
Personally, I can’t wait to make her Greek Lamb Pita Pockets, Orange-Ginger Chicken and Rice and these mouthwatering Refried Black Beans pictured above. The best part about all of Laurie’s recipes? She proves that cooking from scratch is not only easy but it will save you time, money and a whole lot of calories in the long-run.
Be sure to grab a copy of Laurie’s book Simply Scratch and let me know what recipes you make first!
Your fork is waiting.
- 1 clove garlic minced
- 1 recipe Fajita Seasoning or Taco, page 39 or 40; see Simply Scratch Tip
- ¼ cup grape-seed or olive oil
- ¼ cup fresh cilantro leaves chopped, plus more for serving
- 1½ pounds skirt steak halved crosswise
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 sweet onion halved and sliced vertically
- ½ teaspoon kosher salt
- ½ red bell pepper sliced into strips
- ½ orange bell pepper sliced into strips
- 2 wedges of lime
In a shallow bowl, combine the garlic, fajita seasoning, grapeseed oil, and cilantro. Toss the steak to coat in the marinade. Cover and marinate for 30 minutes.
Meanwhile, heat a 12-inch cast-iron skillet over medium-high heat. Place the butter, olive oil, and onion in the skillet. Season with the salt, stir, and cook until the edges of the onion are deeply golden yet still a bit firm, about 10 minutes. Add the peppers and cook for 5 to 8 minutes more, depending on how done you want them. Transfer the onion and peppers to a small dish.
Working in two batches, sear the steak on both sides for 3 to 4 minutes on each side. Transfer to a cutting board and let rest for 5 to 8 minutes before slicing into thin strips. Return the strips and any juices from the cutting board to the skillet, squeeze in the juice from the lime wedges, and cook for 3 to 4 minutes more. Remove from the heat and tent with aluminum foil to keep warm.
On a warm tortilla, spread a spoonful of refried beans and top with steak, onions and peppers, avocado spread, Cotija cheese, and more cilantro, if desired.
This recipe can also be made with boneless, skinless chicken breasts. Cooking the chicken just takes a little longer than the steak, but it’s equally as delicious.
Reprinted from Simply Scratch by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2015, Laurie McNamara
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