Beef Fajitas

Ingredients

• 1.5 lbskirt steak$13.24
• 2 eachgreen bell peppers, sliced$2.72
• 1 eachred bell pepper, sliced$1.36
• 1 eachyellow onion, sliced$0.88
• 8 eachflour tortillas$2.72
• 2 tbsplime juice$0.12
• 3 tbspvegetable oil$0.22
• 1 tbspchili powder$0.11
• 1 tspground cumin$0.12
• 1 tspkosher salt$0.02
• 0.25 cupfresh cilantro$0.49
• Total for 4 servings$22.00

Most of the cost is skirt steak ($13.24) and green bell peppers, sliced ($2.72). With oil, spices and staples already at home, the shop drops to about $18.92. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. In a shallow dish or resealable bag, whisk together the lime juice, 1 tablespoon of the vegetable oil, chili powder, ground cumin, and kosher salt. Add the skirt steak, coat completely in the marinade, and let sit at room temperature for 20 minutes.
2. Heat a large cast-iron skillet over high heat until smoking hot. Remove the steak from the marinade, pat dry with paper towels, and sear for 3 to 4 minutes per side until deeply browned on the exterior and medium-rare inside (130°F to 135°F / 54°C to 57°C).
3. Transfer the seared steak to a cutting board, tent loosely with foil, and let rest for 10 minutes.
4. While the steak rests, pour the remaining 2 tablespoons of vegetable oil into the hot skillet over medium-high heat. Add the sliced green bell peppers, sliced red bell pepper, and sliced yellow onion, cooking for 6 to 8 minutes while stirring occasionally until tender-crisp with charred edges.
5. Warm the flour tortillas in a dry skillet over medium heat for 20 to 30 seconds per side until soft and pliable, then stack and wrap them in a clean kitchen towel.
6. Slice the rested steak thinly across the grain at an angle, then toss the slices with any accumulated juices from the cutting board.
7. Arrange the sliced steak alongside the charred peppers and onions on a warm platter, scatter the fresh cilantro over the top, and serve immediately with the warm flour tortillas.