Steak Fajitas with Fresh Jicama Salsa

Cast-iron skirt steak fajitas with peppers, onions, and a cool jicama salsa.

Prep
20 minutes
Cook
15 minutes
Serves
4

Ingredients

Jicama salsa

  • ¾ cup peeled and grated jicama
  • 8 cherry tomatoes, diced
  • 1 jalapeño, seeded and diced
  • ¼ cup fresh cilantro, chopped
  • Juice of 1 lime
  • ¾ teaspoon kosher salt, divided

Steak & vegetables

  • 1¼ lbs skirt steak
  • 1¼ teaspoons chili powder
  • 4 teaspoons avocado oil
  • 1 large onion, halved and sliced into thick wedges
  • 2 bell peppers, sliced into strips
  • 4 cloves garlic, thinly sliced

For serving

  • 8 wheat tortillas, warmed
  • Sour cream and hot sauce (optional)

Method

  1. Prepare the salsa. In a small bowl, combine the grated jicama, diced tomato, jalapeño, cilantro, lime juice, and ¼ teaspoon of the salt. Stir well and refrigerate while preparing the rest of the meal.
  2. Season the steak. Pat the skirt steak dry and season both sides with the chili powder and the remaining ½ teaspoon salt.
  3. Cook the steak. Heat a large cast-iron skillet over high heat until very hot. Add 2 teaspoons of the oil, then add the steak. Cook for 2–3 minutes per side, or until well browned and cooked to your desired doneness. Transfer to a cutting board and let rest for 5–10 minutes.
  4. Cook the vegetables. Return the skillet to high heat and add the remaining 2 teaspoons oil. Add the onion, bell peppers, and garlic, stirring frequently for about 2 minutes. Reduce the heat to medium, cover, and continue cooking for 6–8 minutes, stirring occasionally, until the vegetables are tender with light caramelization.
  5. Slice the steak. Cut the steak thinly against the grain.
  6. Warm the tortillas. Warm the tortillas in a dry skillet.
  7. Serve. Arrange the sliced steak and sautéed vegetables on a platter. Serve with the warm tortillas, fresh jicama salsa, and any desired toppings.

Notes

  • Skirt steak is most tender when sliced thinly against the grain.
  • Cooking the steak over very high heat creates a flavorful crust while keeping the inside juicy.
  • The fresh jicama salsa adds a cool, crunchy contrast to the warm steak and peppers.
  • Leftover steak is excellent in salads, grain bowls, or quesadillas the next day.

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