These steak fajitas are the perfect flavorful weeknight dinner for two. Using frozen peppers and onions, quick-cooking skirt steak, and a food processor for the avocado and lime sauce, dinner is on the table in 20 minutes!
Y’all. Y’ALL. We have had a major supper breakthrough in our house.
I’ve lamented more than once about my sweet, handsome, super smart husband’s dislike for Mexican food. Now this wouldn’t be such a problem if I weren’t, you know, obsessed with it. Case in point: I may or may not have had Mexican food 4 times during Thanksgiving week. Who needs turkey when there’s unlimited free chips and salsa? And giant margaritas.
So this is one area in our marriage where we aren’t so compatible (see also: pepperoni pizza). But. BUT. It occurred to me the other day that Garrett always ordered fajitas on the rare occasions we get to go out for Mexican/Tex-Mex. Enter Twenty Minute Steak Fajitas with Avocado and Lime Sauce.
Steak fajitas are the best kind of compromise. He gets spicy, charred, filling steak. I get all the lime and cilantro my little heart desires in the form of creamy avocado and lime sauce. And everyone wins because dinner is on the table in 20 minutes. And if we are being honest it was more like 20 minutes and 30 seconds when I had Garrett time me, but I’m blaming that on my stopwatch operator.
Getting this dinner on the table in 20 minutes is totally possible if you approach it as three zones you have going at the same time:
Zone 1: A super hot cast iron skillet. SUPER HOT for maximum color and charring. The frozen peppers and onion will char and sauté while you thinly slice and season your skirt steak. Once the peppers are done and the steak is sliced, you’ll remove the peppers from the pan, bring it back up to SUPER HOT, and put the steak in.
Zone 2: A smaller cast iron skillet or pan. Flour tortillas are the perfect vessel for hearty bites of steak, peppers, and avocado sauce, but you really want them to be warmed up a bit so they’ll be pliable. I wrap the stack of tortillas in a piece of aluminum foil and slowly warm them over low heat while everything else is cooking.
Zone 3: A food processor. While the steak is sautéing, you’ll work on the avocado sauce. Avocado, garlic, lime, cilantro, salt, and pepper go in a food processor where they get blended up until the sauce is completely smooth. No judgment if you eat it with a spoon at this point.
I’m on a mission around here to simplify suppers for us with recipes that are flavorful and delicious and yield results you are proud to feed your family. These steak fajitas are topping my list of favorite weeknight dinners right now.
I hope you enjoy!
- 12 oz frozen tricolor pepper and onion blend
- Olive oil
- Skirt steak (around .75 lb)
- ½ tsp oregano
- 1 tsp chili powder
- 1 avocado
- 1 garlic clove
- 1 bunch cilantro
- 2 limes
- 6 flour tortillas
- Heat a large cast iron skillet over high heat and add oil to pan.
- Heat a second smaller pan over low heat. Wrap 6 flour tortillas in aluminum foil and add to pan to allow them to heat through and soften.
- While cast iron skillet is heating, slice skirt steak thinly across the grain. Season slices with ¼ tsp salt, ½ tsp oregano, and 1 tsp chili powder. Set aside.
- Add frozen peppers and onions to hot skillet and saute until browned and cooked through (and water mostly evaporated). This will take 5-7 minutes. Remove peppers and onions from pan and set aside.
- Let skillet come back to high heat and add skirt steak, searing the slices and allowing them to cook through. This will take about 5 minutes.
- Meanwhile, in a food processor combine avocado, garlic, a large handful of cilantro, and the juice of 1½ limes. Season with salt and pepper to taste and blend until completely smooth.
- Once steak has cooked through, add peppers and onions back to pan. Squeeze in the juice of the remaining ½ lime.
- Divide steak and peppers evenly between the 6 tortillas. Top with avocado sauce. Enjoy!