Fajitas are so easy to make and scale really well so you can feed just about any size group simply. They make a great weeknight meal or a great party dish. They are also really versatile and can be enjoyed as rice bowl toppings, in tacos, or enchiladas.
I have recently become a big fan of the weeknight rice bowl meal and fajitas are a perfect protein for one. They are quick to whip and and can be cut to mix well with the rice so you can get an easy, complete bite!
I like mine with a hint of smokiness from chipotle powder. You can easily make these a lot spicier or milder by using more ancho powder or paprika.
Skirt Steak Fajitas
- 1 Lb Skirt Steak
- 1 Tbs Cumin
- 1/2 Tbs Chili Powder
- 1/2 Tbs Chipotle Powder
- 1/2 Tbs Ancho Powder
- 1 Tsp Oregano
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Red Pepper Flake
- 1 Tbs Avocado or Grapeseed oil
- 1 Yellow Onion cut into thin slices
- 1 Green Pepper cut into thin slices
- Salt and Pepper to taste
- Heat a grill pan, skillet, or griddle with the oil over high heat.
- Pat the steak dry. Mix all of the spices and coat the steak. Cook on each side for about 4-5 minutes. Remove the steak and slice perpendicular to the grain in thin slices.
- Add the onion and pepper to the pan, reduce heat to medium. Cook for 3-4 minutes until the onion starts to go translucent.
- Add the meat back in and cook for one more minute, tossing all of the ingredients together.
- Serve over rice or in tacos and enjoy.