Crispy Cast-Iron Seared Steak Fajitas with Warm Veggies
This quick and easy weeknight recipe delivers bold flavors and satisfying textures in every bite! The combination of expertly seared New York strip steak, vibrant bell peppers, and onions creates a delicious filling for warm tortillas. The crispy, caramelized edges achieved by using a cast-iron skillet enhance the overall experience, making each fajita irresistible. Topped with fresh ingredients like avocado, sour cream, and cilantro, these steak fajitas are perfect for a cozy dinner at home or a gathering with friends. Enjoy them with a spicy kick thanks to jalapeños and a zesty lime dressing that brings everything together perfectly.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Coarse salt
1/2 teaspoon (more to taste)
Freshly ground black pepper
1/4 teaspoon (more to taste)
Ground cumin
1/4 teaspoon
Cayenne pepper
1 pinch
Canola oil
1 tablespoon
New York strip steak
9 ounces (1 inch thick)
Yellow bell pepper
1 small (thinly sliced)
Yellow onion
1 small (halved and thinly sliced)
Fresh jalapeños
2 teaspoons (minced, cored, and seeded first)
Garlic
1 teaspoon (minced)
Fresh lime juice
2 tablespoons
Fresh cilantro leaves
3 tablespoons (coarsely chopped)
Flour tortillas
4 (warmed (8-8 1/2 inches))
Ripe avocado
1 small (peeled and thinly sliced)
Sour cream
to taste
Fresh tomatoes or jarred salsa
to taste
Fresh cilantro sprigs
for garnish
Instructions
1
In a small bowl, mix together the coarse salt, black pepper, ground cumin, and cayenne pepper.
2
Generously rub the seasoning mix on both sides of the New York strip steak.
3
Heat the canola oil in a 10-inch cast-iron skillet over medium-high heat until it’s hot but not smoking.
4
Carefully place the seasoned steak into the skillet and sear for 3 minutes, allowing a nice crust to form.
5
Flip the steak and sear the other side for an additional 2 minutes. The steak will be rare but will continue cooking later.
6
Remove the skillet from heat, transfer the steak to a cutting board, and cover loosely with foil to keep warm.
7
Return the skillet to medium heat and add the sliced bell pepper and onion. Sauté for about 8 minutes, stirring frequently, until they are soft and slightly caramelized.
8
Stir in the minced jalapeño and garlic, cooking for about 1 minute until softened and fragrant.
9
Off the heat, add the fresh lime juice to the skillet, scraping up any browned bits from the bottom for extra flavor. Cover to keep warm.
10
Trim any excess fat from the steak and slice it thinly (1/8- to 1/4-inch thick) against the grain.
11
Add the sliced steak back into the skillet along with any juices, tossing gently until evenly mixed with the veggies.
12
Fold in the chopped cilantro and adjust seasoning with more salt and pepper if needed.
13
Serve the fajita filling immediately with warmed flour tortillas, ripe avocado slices, a dollop of sour cream, fresh tomatoes or salsa, and extra cilantro sprigs for garnish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this fajita recipe?
The recipe uses 9 ounces of New York strip steak, specifically 1 inch thick.
What kind of skillet is recommended for searing the steak?
A cast-iron skillet is recommended to achieve the crispy, caramelized edges that define these fajitas.
How long should the steak be seared?
Sear the steak for 3 minutes on the first side and 2 minutes on the second side.
What seasonings are used for the dry rub?
The rub consists of coarse salt, freshly ground black pepper, ground cumin, and a pinch of cayenne pepper.
How long do the vegetables need to cook?
The bell peppers and onions should be sautéed for about 8 minutes until soft and slightly caramelized.
What type of bell pepper is used?
The recipe calls for one small yellow bell pepper, thinly sliced.
Should the jalapeños be seeded?
Yes, the jalapeños should be cored and seeded before being minced.
When should the lime juice be added?
Add the lime juice after the vegetables are cooked and the skillet is removed from the heat.
How thick should the steak be sliced?
The steak should be sliced thinly, between 1/8 to 1/4 inch thick, against the grain.
What type of tortillas are used?
The recipe suggests using four warmed flour tortillas, approximately 8 to 8 1/2 inches in size.
How much oil is needed for the skillet?
Use 1 tablespoon of canola oil for searing the steak.
What is the best way to slice the onion?
The yellow onion should be halved and then thinly sliced.
When do I add the garlic?
The minced garlic is added to the skillet along with the jalapeños for the last minute of sautéing the vegetables.
How is the steak kept warm after searing?
Transfer the steak to a cutting board and cover it loosely with foil.
What provides the spicy kick in this recipe?
The heat comes from minced jalapeños and a pinch of cayenne pepper in the steak rub.
Is the steak fully cooked after the initial sear?
No, the steak will be rare after the initial 5 minutes of searing and will finish cooking when tossed with the warm veggies.
What garnishes are suggested?
Suggested garnishes include avocado slices, sour cream, fresh tomatoes or salsa, and cilantro sprigs.
How much cilantro is used?
The recipe uses 3 tablespoons of chopped fresh cilantro leaves plus additional sprigs for garnish.
What is the purpose of adding lime juice to the pan?
The lime juice is used to deglaze the pan, scraping up any browned bits from the bottom for extra flavor.
Can I use a different oil?
The recipe specifies canola oil, but any high-smoke point oil suitable for high-heat searing will work.
How many servings does this recipe make?
With 4 tortillas and 9 ounces of steak, this recipe is designed for a small quick meal or a dinner for two.
Is the steak sliced before or after resting?
The steak should be seared whole, rested under foil, and then sliced before being returned to the pan.
What size cast-iron skillet is needed?
A 10-inch cast-iron skillet is the ideal size for this recipe.
How much salt is in the seasoning?
The seasoning uses 1/2 teaspoon of coarse salt, with more to taste at the end.
Does the recipe use fresh or jarred garlic?
The recipe specifies 1 teaspoon of minced garlic, preferably fresh for the best fragrance.
What texture should the vegetables have?
The bell peppers and onions should be soft and slightly caramelized.
When is the cilantro added?
Chopped cilantro is folded into the steak and veggie mixture just before serving.
What type of onion is recommended?
The recipe calls for a small yellow onion.
Should the avocado be sliced or mashed?
The recipe suggests serving with a ripe avocado that has been peeled and thinly sliced.
Is this a good recipe for weeknights?
Yes, it is described as a quick and easy weeknight recipe that is perfect for a cozy dinner at home.