Steak Fajita Skillet with Mexican Street Corn Infused Olive Oil

Juicy steak strips, charred bell peppers, tender onions, and a warm hit of lime make this skillet meal feel lively from the first bite. Mexican Street Corn Infused Olive Oil Blend layers sweet corn, tangy lime, and savory chili notes through the steak and vegetables, giving the whole pan a bold, street-corn-inspired finish that fits a weeknight dinner or casual entertaining. It’s the kind of skillet dinner that brings big flavor to the table fast and keeps everyone reaching back for another scoop.

Garden Infuzions

Steak Fajita Skillet with Mexican Street Corn Infused Olive Oil

Sizzling steak, sweet bell peppers, and tender onions come together in one skillet with bold Mexican Street Corn Infused Olive Oil Blend flavor for a bright, satisfying dinner.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 people

Course: Dinner, Main Course

Cuisine: Fusion Cuisine, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds flank steak thinly sliced against the grain
• 2 tablespoons Mexican Street Corn Infused Olive Oil Blend
• 1 tablespoon avocado oil
• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 1 medium red onion sliced
• 3 cloves garlic minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons fresh lime juice
• 1/4 cup chopped cilantro
• Warm flour tortillas for serving
• Sliced avocado for serving
• Crumbled queso fresco for serving

Equipment

• 1 large cast-iron skillet 12-inch skillet preferred
• 1 Chef’s knife for slicing steak and vegetables
• 1 Cutting board stable prep surface
• 1 Tongs for searing and tossing
• 1 set Measuring spoons for seasoning and oil

Method

 

Instructions

1. 1. Pat the steak dry and season it with kosher salt, black pepper, chili powder, cumin, smoked paprika, and crushed red pepper flakes.
2. 2. Heat a large cast-iron skillet over medium-high heat and add the avocado oil. Sear the steak in a single layer until browned on both sides, working in batches if needed, then transfer it to a plate.
3. 3. Lower the heat to medium and add the Mexican Street Corn Infused Olive Oil Blend to the same skillet. Add the bell peppers and red onion, then cook until the vegetables are crisp-tender and lightly charred at the edges.
4. 4. Stir in the garlic and cook for 30 seconds, just until fragrant. Return the steak and any juices to the skillet.
5. 5. Add the lime juice and toss everything together until the steak is coated and heated through.
6. 6. Finish with chopped cilantro and serve hot with warm tortillas, avocado, and queso fresco.

Notes

Slice the steak against the grain so each bite stays tender. Keep the vegetables moving just enough to char the edges while preserving a little crispness. If the pan looks dry before the peppers are done, add a small splash of water to loosen the browned bits without diluting the flavor. For extra heat, add a few sliced jalapeños with the peppers.

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Recipe Tips

Slice the steak against the grain for the most tender bite, and let the skillet get hot before the vegetables go in so you keep that nice seared edge. If you want a little extra color, give the peppers a minute or two undisturbed before stirring.

Serving Suggestions

Serve this skillet over warm rice, tucked into tortillas, or spooned over crispy roasted potatoes. A side of black beans, avocado, or a simple chopped salad rounds out the plate beautifully.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm gently in a skillet over medium-low heat so the steak stays tender and the peppers keep a little texture.

Variations

Swap skirt steak for flank steak, add sliced zucchini with the peppers, or finish the skillet with crumbled queso fresco and chopped cilantro. For a lighter serving idea, pile the fajita mix over lettuce instead of rice or tortillas.

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