skillet steak fajitas

with tomatillo guacamole
5 from 1 vote
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6



  • 3 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 2 limes, zest and juice
  • kosher salt and cracked blacked pepper
  • 1 ½ lbs. flank steak or skirt steak, halved
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 red onion, thinly sliced
  • 6 flour tortillas, warmed
  • fresh cilantro, torn or chopped, for serving
  • sour cream, for serving
  • queso fresco or cotija cheese, crumbled, for serving
  • lime wedges, for serving


  • 6 tomatillos, husked and rinsed
  • ¾ cup fresh cilantro, chopped
  • 1 avocado, ripe, halved, pitted and peeled
  • ½ onion, coarsely chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ jalapeño, roughly chopped
  • 1 lime, zest and juice
  • kosher salt and cracked black pepper


  • In a 9×13-inch baking dish or gallon size zip top bag, combine 3 tablespoons oil, 1 teaspoon chili powder, 1 teaspoon coriander, 1 teaspoon cumin, zest and juice of 2 limes, and a big pinch of salt and pepper.
  • Using tongs, add 1 ½  lbs. steak and coat with marinade. 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 in a food processor or blender 6 tomatillos, ¾ cup cilantro, 1 avocado, ½ chopped onion, 1 teaspoon cumin, ½ teaspoon garlic powder, ½ jalapeño, and zest and juice of 1 lime, and 1 teaspoon salt, 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 oil and sear steak for 3-4 minutes, flip 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. Set aside.
  • 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.


  • Serve with cilantro lime rice and beans to complete this meal.


  • Protein: Swap steak for chicken breasts or thighs.
  • Vegetarian: Remove the steak from the recipe and add mushrooms and double the peppers and onions. Toss vegetables with marinade instead of steak.
  • Gluten-Free: Swap flour tortillas for corn tortillas.
  • 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