These tender steak fajitas are one of my family’s very favorite meals – a perfect Tex-Mex dinner made in a single cast iron skillet.
While it’s true that I do a majority of the cooking at home, my husband does his fair share. He mostly does breakfast on the weekends (like pancakes, crepes, waffles, omelettes, or poached eggs), but he has a few delicious dinner recipes, too.
And one of those dishes just so happens to be one of my favorite meals on the planet – fajitas!
He’s been perfecting his fajita recipe over the past decade or so, and they’re so good that I can’t order them out at restaurants anymore because it’s just never as good as homemade.
- 1 tablespoon Fajita seasoning (we use Penzeys)
- 2 tablespoons water
- 1 pound skirt or flank steak
- 1/4 cup olive oil
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons peanut oil
- 2 medium yellow onions, sliced 1/4-inch thick
- 1 teaspoon kosher salt, divided
- 1 tablespoon unsalted butter
- 3 bell peppers, seeded and sliced 1/4-inch thick
- 1 tablespoon tomato paste
- 3/4 teaspoon low sodium soy sauce (optional)
- Flour tortillas, warmed
- Greek yogurt or sour cream
- Lime wedges