Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Skillet Steak with Onion and Sweet Peppers
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.
4
Servings
40 minutes
Ingredients
-
4
tablespoons neutral oil, divided
-
3
teaspoons chili powder, divided
Directions
-
01In 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.
Reviews
May 25, 2026
The steak was amazing
We went a tad light on the spices. We are delicate. Otherwise it was great. Tasty. My wife doesn’t care for onions but found these onions tasty. We will go to the butcher this weekend and get the right type of meat.
We found a new meal for family and friends.
May 9, 2025
Easy, fast and tasty!
This is so much better than any prepackaged 'fajita mix' available. I used tri-tip steaks at 1/2 to 3/4 inch thick and adjusted time for cooking accordingly. Loved the idea of undercooking the meat and then slicing and tossing with the veggies at the end. Great way to keep from overcooking the steak!
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
