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Sizzling Steak Fajitas with Charred Peppers (The Char-First Method)

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Skirt steak marinated with a splash of fish sauce and citrus, seared hot, then finished with peppers and onions charred whole for real smoky flavor instead of steamed strips.

Ingredients

Scale
  • 1.5 lbs skirt or flank steak
  • 3 tablespoons lime juice
  • 2 tablespoons orange juice
  • 1 tablespoon fish sauce
  • 3 tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • 1.5 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 large bell peppers (red and yellow), halved and seeded
  • 1 large white onion, cut into thick planks
  • 2 tablespoons butter
  • 8 small flour or corn tortillas, warmed
  • Lime wedges, cilantro, and sour cream to serve

Instructions

  1. In a bowl or zip-top bag, whisk together lime juice, orange juice, fish sauce, 2 tablespoons olive oil, garlic, cumin, smoked paprika, salt, and pepper. Add the steak, coat well, and marinate 1 to 4 hours in the fridge — no longer, or the citrus will start breaking down the texture.
  2. Remove the steak from the fridge 20 minutes before cooking and pat it completely dry with paper towels.
  3. Heat a large cast iron skillet over the highest heat your stove allows until it’s smoking hot. Add the remaining tablespoon of oil, then sear the steak 3 to 4 minutes per side for medium-rare. Transfer to a plate, tent loosely with foil, and let rest 10 minutes.
  4. In the same hot skillet, lay the pepper halves skin-side down and the onion planks flat. Don’t move them for 2 to 3 minutes so they actually blacken and blister rather than just heating through. Flip and char the other side another 2 to 3 minutes.
  5. Transfer the charred vegetables to a cutting board and slice into strips once cool enough to handle.
  6. Slice the rested steak thinly against the grain, on a sharp bias.
  7. Return the skillet to high heat, add the butter, then toss the sliced steak and charred vegetables back in together for 30 seconds to reheat and pick up the pan juices. Serve immediately, straight from the skillet, with warm tortillas, lime wedges, cilantro, and sour cream.

Notes

Char the peppers and onions in large pieces, never pre-sliced strips — that’s what actually produces the smoky flavor everyone associates with good fajitas. Skirt steak needs a shorter marinade than flank because its open grain absorbs acid faster. Always rest the steak before slicing, and always slice against the grain. If your stove can’t get a pan screaming hot, char the vegetables under the broiler instead, 4-5 minutes per side.

Find it online: https://www.receipster.com/sizzling-steak-fajitas-with-charred-peppers-the-char-first-method/