Entrée: Mexico – Fajitas de Carne Asada (Grilled Steak Fajitas)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
1 1 / 2–2 lb (680–900 g) skirt steak 8 oz (225 g) cremini mushrooms, sliced 2 bell peppers (mixed colors), sliced 1 large onion, thinly sliced 3 cloves garlic, minced 2 tbsp (30 ml) vegetable oil 1 tsp (5 ml) ground cumin 1 tsp (5 ml) chili powder Juice of 1 lime Salt to taste Freshly ground black pepper to taste Flour or corn tortillas, warmed Fresh cilantro, chopped (optional)
Show original ingredient measurements
1 1 / 2–2 lb (680–900 g) skirt steak 8 oz / 225 g cremini mushrooms, sliced 2 bell peppers (mixed colors), sliced 1 large onion, thinly sliced 3 cloves garlic, minced 2 tbsp (30 ml) vegetable oil 1 tsp ground cumin 1 tsp chili powder Juice of 1 lime Salt to taste Freshly ground black pepper to taste Flour or corn tortillas, warmed Fresh cilantro, chopped (optional)
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
1. Pat skirt steak dry, season with salt, pepper, cumin and chili powder; drizzle with lime juice and let sit 15–30 minutes. 2. Heat 1 tbsp (15 ml) oil in a large skillet or cast‑iron pan over high heat; sear steak 2–3 minutes per side for medium‑rare, transfer to a cutting board to rest. 3. Add remaining oil to the same pan; sauté mushrooms until browned, about 4 minutes, then add peppers, onion and garlic and cook until softened. 4. Slice skirt steak thinly against the grain. 5. Return sliced steak to the pan to rewarm briefly with the vegetables, adjust seasoning. 6. Serve on warm tortillas with chopped cilantro and lime wedges. ---
Show original instructions
1. Pat skirt steak dry, season with salt, pepper, cumin and chili powder; drizzle with lime juice and let sit 15–30 minutes. 2. Heat 1 tbsp oil in a large skillet or cast‑iron pan over high heat; sear steak 2–3 minutes per side for medium‑rare, transfer to a cutting board to rest. 3. Add remaining oil to the same pan; sauté mushrooms until browned, about 4 minutes, then add peppers, onion and garlic and cook until softened. 4. Slice skirt steak thinly against the grain. 5. Return sliced steak to the pan to rewarm briefly with the vegetables, adjust seasoning. 6. Serve on warm tortillas with chopped cilantro and lime wedges. ---
Per serving | Servings: 4
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.