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Skillet Steak with Onion and Sweet Peppers

Skillet Steak with Onion and Sweet Peppers

By Dimitri DemopolousOctober 17, 2023

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

For this easy one-pan dish, inspired by beef fajitas, we double down on the seasonings for bold, layered flavor. To start, we season skirt steak with chili powder and ground cumin, then sear it quickly in a hot skillet. The steak is removed and strips of crunchy-sweet bell pepper and sliced red onion are cooked in the pan juices until tender-crisp. To finish, we return the sliced steak to the mix, allowing it to meld with the vegetables and absorb a second dose of the spices. Serve with warmed tortillas or rice and beans.

Ingredients
  • 4

    tablespoons neutral oil, divided

  • 3

    teaspoons chili powder, divided

  • 1

    teaspoon ground cumin, divided OR ½ teaspoon granulated garlic, divided OR both

  • Kosher salt and ground black pepper

  • 1

    pound skirt steak OR flank steak, trimmed and cut in half

  • 2

    medium red OR orange OR yellow bell peppers, stemmed, seeded and sliced into ½-inch strips

  • 1

    medium red onion, halved and sliced about ¼ inch thick

  • 1

    tablespoon lime juice, plus lime wedges, to serve

Step 1

In a wide, shallow dish, stir together 1 tablespoon oil, 2 teaspoons chili powder, ½ teaspoon cumin (and/or ¼ teaspoon granulated garlic), ¾ teaspoon salt and ½ teaspoon pepper. Add the steak and rub the seasonings into all sides.

Step 2

In a 12-inch skillet over medium-high, heat 2 tablespoons oil until barely smoking. Add the steak, reduce to medium and cook, undisturbed, until well browned, about 1 minute. Flip and cook until well browned on the second sides, another 2 minutes. Transfer to a large plate and wipe out the skillet.

Step 3

In the same skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the bell peppers and onion; cook, stirring, until beginning to wilt, about 5 minutes. Add the remaining 1 teaspoon chili powder, the remaining ½ teaspoon cumin (and/or the remaining ¼ teaspoon granulated garlic) and ¼ teaspoon each salt and pepper; cook, stirring, until fragrant, about 1 minute. Remove the pan from the heat.

Step 4

Transfer the steak to a cutting board and slice it against the grain about ¼ inch thick. Add the steak and accumulated juices to the vegetables in the skillet. Cook over medium-high, stirring and tossing, until the juices have cooked off, 1 to 2 minutes. Off heat, stir in the lime juice, then taste and season with salt and pepper. Serve with lime wedges.

Step 5

Optional garnish: Chopped fresh cilantro OR sour cream OR pico de gallo OR a combination