© Marcus Nilsson
Active Time
Total Time
30 MIN
Serves : 4

Steak fajitas are common in the Baja region of Mexico. Here, Food & Wine’s Justin Chapple makes his with smoky paprika and fragrant coriander, as well as an abundance of vegetables. Slideshow: More Skirt Steak Recipes

How to Make It

Step 1    

Brush the steaks with olive 
oil and season with the coriander, smoked paprika, lime 
zest, salt and pepper. Refrigerate for 15 minutes.

Step 2    

Preheat a large cast-iron 
skillet or griddle over high heat until smoking. Add 2 tablespoons of the olive oil and the steaks and cook over high 
heat, turning once, until charred on the outside and medium-rare within, about 4 minutes total; do not wipe out the skillet. Transfer the steaks to a carving board and let rest for 10 minutes, then thinly slice against the grain. 

Step 3    

Meanwhile, in the same skillet or on the griddle, heat the remaining 1 tablespoon of olive oil. Add the onion, carrots, jalapeño and garlic and cook over high heat, stirring, until softened, about 5 minutes. Stir in the arugula and lime juice 
and cook until sizzling, about 
1 minute. Top with the sliced steak and serve with warm tortillas and lime wedges.

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