Cast Iron Steak Fajitas Recipe

Fire up your cast iron and bring the bold flavors of Tex-Mex cuisine to your kitchen with these mouthwatering steak Fajitas. Perfectly seared steak, vibrant peppers, and a zesty homemade roasted tomato salsa come together in this crowd-pleasing dish.

How To Make Cast Iron Steak Fajitas

Ingredients

For the Fajitas (Serves 6-8):

2 ½ pounds skirt steak, trimmed
2 teaspoons smoked paprika
2 teaspoons ancho chile powder
2 teaspoons coarse kosher salt
¾ teaspoon freshly ground black pepper
2 tablespoons canola oil, divided
1 yellow onion, thinly sliced
2 red bell peppers, thinly sliced
2 poblano peppers, thinly sliced
Juice of 1 lime
¼ cup chopped cilantro

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For Serving:

Roasted Tomato Salsa (recipe below)
12 flour tortillas, warmed
½ cup sour cream
1 cup crumbled queso fresco
1 serrano pepper, thinly sliced
Juice of 1 lime
2 avocados, mashed with lime juice and salt

For the Roasted Tomato Salsa (Makes 2 cups):

5 vine-ripe tomatoes, cored and quartered
1 serrano pepper, stem trimmed
4 cloves garlic, skin-on
½ yellow onion, cut into large wedges
1 teaspoon coarse kosher salt
2 tablespoons canola oil
Juice of 1 lime
¼ cup cilantro leaves

Instructions

1. Prepare the Steak:

Trim excess fat from the skirt steak.
In a small bowl, mix smoked paprika, ancho chile powder, salt, and black pepper.
Rub the spice mixture evenly over the steak.

2. Sear the Steak:

Heat 1 tablespoon of canola oil in a Deep Farmhouse Skillet over medium-high heat until shimmering.
Add the steak and sear for 3-4 minutes on each side for medium-rare.
Work in batches if necessary.
Remove steak from skillet and let it rest.

3. Sauté the Vegetables:

Add the remaining tablespoon of canola oil to the skillet.
Add sliced onions, red bell peppers, and poblano peppers.
Reduce heat to medium and cook, stirring occasionally, until vegetables are softened and lightly charred, about 10 minutes.
Season with salt and pepper to taste.

4. Slice the Steak:

Thinly slice the rested steak against the grain into long strips.

5. Assemble the Fajitas:

Nestle the sliced steak into the skillet alongside the sautéed vegetables.
Squeeze the juice of 1 lime over the top and sprinkle with chopped cilantro.

6. Prepare the Roasted Tomato Salsa:

Preheat the broiler.
In a bowl, toss tomatoes, serrano pepper, garlic, onion, salt, and canola oil.
Transfer to a skillet or foil-lined baking sheet.
Broil until vegetables are softened and charred, 7-10 minutes.
Let cool slightly, then peel garlic cloves.
Transfer all ingredients to a food processor, add lime juice and cilantro, and blend until smooth.

7. Serve:

Warm the flour tortillas.
Serve the steak and vegetables with roasted tomato salsa, sour cream, crumbled queso fresco, sliced serrano pepper, lime wedges, and mashed avocado.