Hi there Life Anchored readers! I’m Christine from Lattes, Life & Luggage here to share a recipe with all of you while Lani is on vacation. With back to school right around the corner, we’re starting to think of things like easy dinners, on-the- go breakfast ideas and how to grab a few minutes to yourself during the craze. I don’t personally have kids of my own but I did nanny for 10 years and I currently live with my two school-aged cousins. Being the cook in the house, I’m always looking for easy things to whip up. They don’t necessarily need to be 15 minutes or less but a quick clean-up is nice and any meal with a kid-friendly appeal is best. That’s why I love these Skillet Steak Fajitas. All it takes is a cast-iron skillet, or whatever you have in your kitchen, and a handful of ingredients.
Flank or skirt steak works best for fajitas but it’s not an unspoken rule. Buy what makes sense for your budget and family. I normally portion about 1/4 pound of meat per person. Different peppers give this dish a nice, colorful touch. I am not the biggest fan of tortillas so I like mine simply over rice. The kids in my house will eat anything in a tortilla though so I like to serve them optional whenever the opportunity strikes.
A cast-iron skillet is a great tool to have in your kitchen. I got mine for Christmas last year and have been using it at least once a week. It’s heavy and sturdy to handle anything to cook. It’s large enough to hold food for an army and it’s versatile. Start on the stove and move to the oven. Start in the oven and finish on the stove. It also eliminates any additional dishes. I used a second small pot for rice but this is essentially a mess-free meal. I hope you like it! Get the recipe below…
- 1 - 1.5 lbs. Steak (Flank or Skirt work well)
- 2 tbsp. Olive Oil or Canola Oil
- 1 Red Bell Pepper, sliced
- 1 Green Bell Pepper, cut into strips
- 1 Yellow Bell Pepper, cut into strips
- 1 Jalapeno, cut into strips
- 1 Red Onion, halved and sliced
- Juice of 1 Lime
- salt and pepper
- Cooked Rice (optional)
- Toppings (optional)
- Tomato, diced
- Salsa
- Guacamole
- Sour Cream
- Shredded Lettuce
- 1. Preheat a cast-iron skillet over medium-high heat. Season the steak generously with salt and pepper on both sides. Place in the skillet and cook 8-10 minutes per side. The meat should pick up easily when you flip it. If it sticks to the pan, it's not ready yet to be flipped. Once cooked, remove to a cutting board.and let sit so the juices have time to redistribute.
- 2. Add the olive oil to the skillet followed by the peppers and onion. Season with salt and pepper to taste. Saute about 10-12 minutes until vegetables soften. Turn the heat to low.
- 3. Slice the steak into strips and add back to the skillet. Squeeze the juice of one lime over the fajita mixture and lightly toss. Turn off the heat and bring the skillet to the table so everyone can build their own fajitas. Spoon over rice or into a tortilla for a burrito.
2. Add the olive oil to the skillet followed by the peppers and onion. Season with salt and pepper to taste. Saute about 10-12 minutes until vegetables soften. Turn the heat to low.
3. Slice the steak into strips and add back to the skillet. Squeeze the juice of one lime over the fajita mixture and lightly toss. Turn off the heat and bring the skillet to the table so everyone can build their own fajitas. Spoon over rice or into a tortilla for a burrito.
Savannah says
August 6, 2016 at 2:42 pmWe love quick fajita meals in our house! When we’re in a rush, I’ll often do some type of quesadilla or fajita because they are so simple and quick. I’ve been thinking about getting a cast iron pan a lot lately. I’m glad you say they’re worth it, because maybe I will just take the leap. Thanks so much for sharing! <3