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Cast iron skillet with beef, onion, and pepper fajitas, plus a few lour tortillas with fajita mixture



Who doesn’t love fajitas Tender, juicy, slices of super flavorful beef,colorful, tender/crisp onions and peppers, and warm, soft tortillas – what could be better? This recipe, with the flavorful marinade, is sure to please even your pickiest eater.


  • 2 pounds skirt steak, trimmed and sliced into ½-inch slices (against the grain, on a diagonal)
  • ⅓ cup vegetable oil
  • 4 tablespoons pineapple juice
  • 4 tablespoons freshly squeezed lime juice
  • 4 tablespoons tequila
  • 4 cloves of garlic, crushed and roughly chopped
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 tablespoons brown sugar
  • 1 bunch green onions, ends trimmed and cut into large pieces
  • ¼ cup roughly chopped cilantro
  • 1 large sweet onion, cut in half and then into slices
  • 2 bell peppers, cut into strips (I like using red, yellow, or orange peppers. They’re sweeter)
  • 810 flour tortillas, warmed


  1. Make the marinade. In a sealable bag, pour in the oil, pineapple juice, lime juice, tequila, garlic, cumin, chili powder, brown sugar, green onions, and cilantro. Seal the bag and massage the ingredients to mix them.
  2. With a spoon, remove a few tablespoons of marinade to a small bowl. Set aside.
  3. Add the strips of beef to the marinade. Seal, removing as much air as possible. Massage the marinade into the beef. Place the bag into the refrigerator for at least 3 hours or up to 10.
  4. Heat a large skillet or fajita pan over medium-high heat. Cast iron is wonderful for this dish, but not a requirement. Pour in 2 tablespoons of vegetable oil.
  5. While the skillet pre-heats, toss the sliced onion and peppers with the reserved marinade.
  6. When the skillet is hot and you can feel the heat radiating up when you hold your hand over the pan, add the sliced vegetables and saute until just tender crisp. With a slotted spoon, remove the vegetables to a bowl and set aside.
  7. Remove the beef slices from the marinade and place onto paper towel. Lightly pat the beef slices dry. Discard the marinade.
  8. Add the beef to the skillet. Cook until medium-rare, about 10 minutes. At this point, add in the vegetables and toss together with the beef.
  9. Turn the heat up to high and allow the beef and vegetables to caramelize slightly. Turn the mixture to allow more of the beef and vegetables to get a nice crust.
  10. Remove the skillet from the heat and serve. I like to serve right on the sizzling skillet, but you can spoon the beef and vegetable to a serving platter.
  11. Garnish with chopped cilantro.
  12. Serve with warmed tortillas, guacamole, salsa, shredded cheese, sour cream, diced tomatoes, and sliced jalapenos.
  13. Enjoy.


  • Serving Size: Serves 4 -6