Sizzling Skillet Beef Fajitas Fiesta Night Done Right

In a large zip-top bag or shallow dish, whisk together all marinade ingredients. Add the flank steak, making sure it's fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.

While the beef is marinating, slice the onion and bell peppers into thin strips.

Heat 1 tablespoon of olive oil in a large cast-iron skillet over high heat until the skillet is smoking hot. Remove the steak from the marinade (discard the marinade) and sear for 3-4 minutes per side for medium-rare, or longer depending on desired doneness. Use a meat thermometer if you're unsure; 130-135°F (54-57°C) for medium-rare is ideal.

Remove the steak from the skillet and let it rest for at least 10 minutes before slicing against the grain into thin strips. This helps retain the juices.

While the steak is resting, add the remaining 1 tablespoon of olive oil to the skillet. Add the sliced onions and bell peppers and sauté over medium-high heat until softened and slightly charred, about 5-7 minutes. Season with salt and pepper to taste.

Add the sliced beef back to the skillet with the vegetables and toss to combine. Cook for another minute or two to heat through. Serve immediately in warm tortillas with your favorite toppings.