The Best Steak Fajitas With Simply Scratch

Ingredients

For the Homemade Fajita Seasoning Blend

1 tablespoon cornstarch

2 teaspoons chili powder

1 teaspoon kosher salt

1 teaspoon paprika

½ teaspoon sugar

½ taspoon onion powder

½ teaspoon ground cumin

¼ teaspoon garlic powder

¼ teaspoon cayenne pepper

For the Steak Fajitas

1 clove garlic, minced

1 recipe Fajita seasoning (above)

¼ cupplus 1 tablespoon olive oil, divided

¼ cup fresh cilantro leaves, chopped, plus more for serving

1½ pounds hanger, skirt or flank steak, halved crosswise

2 tablespoons butter

1 sweet onion, halved and sliced vertically

½ teaspoon kosher salt

½ red bell pepper, seeded and sliced into strips

½ orange bell pepper, seeded and sliced into strips

2 wedges of lime

1 avocado, pitted and smashed

16 warm flour tortillas

Instructions

For the Homemade Fajita Seasoning Blend

Combine all the ingredients in a small bowl. Store in an airtight container for up to 6 months.

For the Steak Fajitas

In a shallow bowl, combine the garlic, fajita seasoning, ¼ cup olive oil, and cilantro. Toss the steak to coat in the marinade, cover and marinade for 30 minutes.

Meanwhile, heat a 12-inch cast-iron skillet over medium-hihg heat. Place the butter, 1 tablespoon olive oil, and onion in the skillet. Season with the salt, stir, and cook until the edges of the onion are deeply golden yet still a bit firm, about 10 minutes. Add the peppers and cook for 5 to 8 minutes more, depending on how done you prefer them. Transfer the onion and peppers to a small dish.

Working in two batches, sear the steak on both sides for 3 to 4 minutes on each side. Transfer to a cutting board and let rest for 5 to 8 minutes before slicing into thin strips. Return the strips and any juices from the cutting board to the skillet, squeeze in the juice from the lime wedges, and cook for 3 to 4 minutes more. Remove from the heat and tent with aluminum foil to keep warm.

Serve on warm tortillas. Garnish with smashed avocado that’s been mixed with a sprinkle of kosher salt and a squeeze of fresh lime juice. Top with Cotija cheese and more cilantro if desired.