We don’t eat a lot of red meat in our house but when we do I love a good juicy skirt steak! It’s often the cut of choice when we’re doing Mexican themed dinners around here. These One Skillet Steak Fajitas are great for a weeknight family dinner. They’re simple to put together and clean up is easy with one skillet!
These bowls are filled with sizzling colored peppers and onion and seasoned with delicious Mexican spices. A little brown rice and quinoa mixture makes it extra hearty. For ease I use Seeds of Change Brown Rice and Quinoa mix. You can add it straight to the skillet or cook it in the microwave. I like to add a little heat to the steak with some cayenne. You can always omit to keep it kid friendly. Topping options are endless so make it your own. We like shredded lettuce, Mexican cheese, spicy salsa and fresh cilantro! Other great toppings are black beans, avocado, sour cream or corn.
My mother-in-law makes the best taco salads and always serves them in big burrito shell bowls. We usually eat the whole salad then devour the bowl. I finally decided to order some molds to make the bowls myself. I found cute mini ones linked here, for fajitas and they work wonderfully for this dish. You can fit them in one hand and bite right into the bowl! It makes dinner fun for the kids and again easy clean up since the dishes are edible! If you don’t have the molds you can serve them like regular fajitas or skip the tortillas altogether and turn them into burrito bowls!
How To:
Preheat oven to 425°F, lightly grease the tortillas molds with cooking spray and set on a cookie sheet. Season the skirt steak and let it sit out at room temperature for about 20 minutes. Start off with a large nonstick skillet, I like to use my cast iron skillet. With the skillet on medium heat add 2 teaspoons avocado oil, peppers and onions. Cook peppers and onion until tender about 10-12 minutes, season and cover pan halfway through and stir occasionally. When peppers and onion are tender remove from pan and set aside. Bake tortilla shells in the oven about 5 minutes until crispy.
With the pan on medium-high, lightly spray with avocado oil or cooking spray and add steak. Cook steak 3-5 minutes a side depending on thickness and desired steak temperature. When done, remove steak from pan and slice along the grain. Add peppers, onions and rice back to the pan cook another 2 minutes. Remove pan from heat, toss in steak. Divide steak, pepper, onion and rice mixture into 8 even servings, add to tortilla bowls and dress with favorite toppings.
One Skillet Steak Fajitas are so easy to make and delicious! Served in mini tortilla bowls, kid friendly and perfect for weeknight dinner!
Ingredients
- 1 pound skirt steak
- 3 colored peppers, slices
- 2 teaspoons avocado oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 3/4 teaspoon cumin
- 1 package Seeds of Change Quinoa & Brown Rice with garlic ½ medium white onion, slice
- 8 fajita tortillas
- Cooking spray for pan and molds
Suggested Toppings:
- Shredded Mexican cheese
- Salsa
- Shredded Lettuce
- Sour Cream
- Cilantro
Instructions
- Preheat oven to 425°F, lightly grease the tortillas molds with cooking spray and set on a cookie sheet. Season the skirt steak and let it sit out at room temperature for about 20 minutes.
- Start off with a large nonstick skillet. With the skillet on medium heat add 2 teaspoons avocado oil, peppers and onions. Cook peppers and onion until tender about 10-12 minutes, season with 1/4 teaspoon salt, 1/4 teaspoons garlic powder and 1/8 teaspoons black pepper. Cover halfway through and stir occasionally. When peppers and onion are tender remove from skillet and set aside.
- Meanwhile bake tortilla shells in the oven about 5 minutes until crispy.
- With the skillet on medium-high, lightly spray with avocado oil or cooking spray and add steak. Cook steak 3-5 minutes a side depending on thickness and desired steak temperature. When done, remove steak from skillet and slice along the grain. Add peppers, onions and rice back to the skillet cook another 2 minutes. Remove skillet from heat, toss in steak. Divide steak, pepper, onion and rice mixture into 8 even servings, add to tortilla bowls and dress with favorite toppings.
Nutrition: Yield: 4 servings, Serving Size: 2 bowls
Amount Per Serving: Calories: 570 Total Fat: 22g, Saturated Fat: 8g, Cholesterol: 75mg, Sodium: 1225mg, Total Carbohydrate: 63g, Fiber: 4g, Sugars: 5g, Protein: 33g
Note: Nutrition info does not include suggested toppings
