Steak Fajita Skillet with Lime Crema

Steak Fajita Skillet with Lime Crema ingredients

• 1 lb skirt steak
• 2 tbsp olive oil
• 2 tbsp fajita seasoning
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 large bell peppers
• 0.5 medium red onion
• 0.5 cup sour cream
• 1 tbsp lime juice
• 2 tbsp fresh cilantro
• 0.25 tsp garlic powder
• 0.125 tsp salt
• 1 cup cooked rice
• 2 wedges lime wedges

How to make Steak Fajita Skillet with Lime Crema

1. Pat the 1 lb skirt steak dry with paper towels to ensure a good sear. Slice the steak against the grain into 1/2-inch strips, then toss it with 1 tbsp of olive oil, 1 tbsp of fajita seasoning, 1/2 tsp salt, and 1/4 tsp black pepper in a medium bowl.
2. In a small bowl, prepare the lime crema by combining 1/2 cup sour cream, 1 tbsp lime juice, 2 tbsp chopped fresh cilantro, 1/4 tsp garlic powder, and 1/8 tsp salt. Stir until well combined and set aside in the refrigerator.
3. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the seasoned steak to the hot skillet in a single layer, making sure not to overcrowd the pan.
4. Sear the steak for 2-3 minutes per side until it develops a nice crust and is cooked to your desired doneness. Remove the steak from the skillet and set it aside on a plate, tented with foil to rest.
5. Add the remaining 1 tbsp of olive oil to the same skillet. Add the 2 large sliced bell peppers and 1/2 medium sliced red onion to the hot pan.
6. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they are tender-crisp and slightly charred. If the pan seems dry, add a splash more olive oil.
7. Stir in the remaining 1 tbsp of fajita seasoning into the vegetables and cook for another 1-2 minutes, until fragrant and well distributed.
8. Return the rested steak to the skillet with the cooked vegetables and toss everything together gently to combine and warm through for about 1 minute.
9. Serve the Steak Fajita Skillet immediately, either directly from the skillet or plated individually. Offer the lime crema on the side for drizzling.
10. Optionally, serve with 1 cup cooked rice or warm tortillas and 2 lime wedges for an added fresh squeeze.

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