skillet steak fajitas

with guacamole
5 from 1 vote
Total Time: 35 minutes
Servings: 6



  • 3 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 2 limes zest + juice
  • 1 ½ pounds flank steak cut into 2 smaller pieces
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 red onion thinly sliced
  • 6 flour tortillas warmed
  • fresh cilantro
  • sour cream for serving
  • queso fresco


  • 6 tomatillos
  • ¾ cup fresh cilantro chopped
  • 1 avocado ripe, halved, pitted + peeled
  • ½ onion coarsely chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ jalapeno roughly chopped
  • 1 lime zest + juice


  • In a 9×13-inch baking dish OR large gallon size resealable bag, combine 3 tablespoons olive oil, 1 teaspoon chili powder, 1 teaspoon coriander, 1 teaspoon cumin, zest + juice of 2 limes, and a big pinch of salt and pepper.
  • Using tongs, add 1.5 pounds of steak and coat with the marinade, making sure the steak has been well seasoned with salt and pepper. Place in the fridge for 1 hour or up to 12 hours. (the longer you marinate the steak, the more flavor it will have)
  • Meanwhile, make the tomatillo guacamole, combine the 6 tomatillos, ¾ cup cilantro, 1 avocado, ½ of a chopeed onion, 1 teaspoon cumin, ½ teaspoon garlic powder, ½ jalapeno, and zest + juice of 1 lime, and 1 teaspoon kosher salt in a food processor or blender and pulse until combined. Season to taste with salt and pepper.
  • When ready to cook the steak, heat a large cast iron skillet or grill pan over medium-high heat. Add 1 tablespoon of olive oil and sear the steak for 3-4 minutes before flipping and continue cooking for another 4-5 minutes or until the steak reaches your desired doneness. (see chart below) Cooking times will vary depending on the size and thickness of your steak. Remove steak from the heat and allow to rest 5-10 minutes, then slice against the grain.
  • Return the skillet to medium-high heat then add 2 sliced bell peppers and 1 sliced onion and a big pinch of salt and pepper. Stir-fry the pepper and onions for 4-5 minutes. Remove the peppers and onions from the pan.
  • To serve, divide the steak, peppers, and onion among 6 warm tortillas and top with tomatillo guacamole. Garnish with cilantro, sour cream, cheese, and fresh lime.


  • To complete this meal, serve with cilantro lime rice + beans.


  • Protein: Swap steak for chicken breasts or thighs.
  • Vegetarian: Remove the steak from the recipe and double the peppers and onions – toss peppers and onions with marinade instead of steak.
  • Other: Sliced avocado can be swapped for tomatillo guacamole.


  • Make marinade in advance and store in an airtight container.
  • Make the tomatillo guacamole in advance and store in an airtight container. Can be stored for up to 7 days.


Calories: 411kcal | Carbohydrates: 29g | Protein: 29g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 68mg | Sodium: 315mg | Potassium: 875mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1029IU | Vitamin C: 82mg | Calcium: 107mg | Iron: 4mg