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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
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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.
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