What are fajitas? These days it seems like we can categorize a dish as fajitas as long as it’s served with sautéed peppers and onions on a tortilla. For more traditional Tex-Mex beef fajitas, you want a nice skirt steak marinated and preferably grilled on a charcoal grill. If you prefer chicken fajita, I've got a recipe for that too. 🙂
For this beef fajita recipe, I'm making good use of my cast-iron skillet on the stove top. Once you get into the habit of cooking in a cast-iron skillet, you will find it to be quite versatile. Besides steaks, it’s great for baking deep-dish pizza, biscuits and various other dishes. It’s especially quick when I need to toast my dried chile peppers for my favorite Mexican recipes.
In a bowl, combine all of the ingredients for the marinade. Stir well to combine, taste for salt. I did not need to add any extra salt after adding the Maggi seasoning sauce. Set aside. Slice the skirt steak into 3 sections. Season lightly with salt and pepper and place into heavy storage bag. Pour in the marinade, making sure it coats all of the beef. Seal bag and marinate in the refrigerator for 4-6 hours.
When ready to cook, remove fajitas from the marinade, shake off excess marinade and transfer to a plate. Let beef come to room temperature for 30 minutes. Prep your peppers and onions while the steak comes to room temperature.
When ready, preheat your cast-iron skillet to medium heat for 3 to 5 minutes. When it begins to smoke slightly, drizzle in enough oil to just cover the bottom. Cook and sear the thinnest of the three steaks first. Cook for 3 1/2 to 4 minutes on one side, flip and cook for 3 minutes on the other side. Transfer to a baking dish and cover loosely with foil paper. Cook the 2 thicker steaks for 5 minutes on one side and 3 minutes on the second side. Add a drizzle of oil in between cooking steaks, if needed. If you like your steak more well done, you will have to add another minute to the cooking times.
Let steaks rest for 5 minutes.Transfer to cutting board and slice thin, against the grain and cover. In a separate skillet, add 1 tablespoon of olive oil and preheat to medium for 3 minutes. Add the peppers and onions. Season lightly with salt and pepper. Saute for 5 minutes. Add fajitas and toss together, just until warm. Transfer to covered dish. Heat tortillas and serve with pico de gallo, guacamole, sour cream and lime wedges.
Leftover fajitas? I like to chop mine small and store in the freezer in 1/2 cup size portions. This is great for a quick reheat for lunches or a snack anytime.