Steak Fajita Skillet

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• 2 lbs skirt steak
  Ingredient note

  Source: 2 lbs skirt steak
• 2 tbsp fajita seasoning
  Ingredient note

  Source: 2 tbsp fajita seasoning
• 2 tbsp vegetable oil (divided)
  Ingredient note

  Source: 2 tbsp vegetable oil (divided)
• 1 each green bell pepper (sliced)
  Ingredient note

  Source: 1 green bell pepper (sliced)
• 1 each red bell pepper (sliced)
  Ingredient note

  Source: 1 red bell pepper (sliced)
• 1 each sweet yellow onion (sliced)
  Ingredient note

  Source: 1 sweet yellow onion (sliced)
• 1 tbsp butter
  Ingredient note

  Source: 1 tbsp butter
• 3 cloves garlic (pressed)
  Ingredient note

  Source: 3 cloves garlic (pressed)
• 1/2 each lime (juiced)
  Ingredient note

  Source: 1/2 lime (juiced)

1. Cut the steak into 1/2-1 inch strips. Toss with the fajita seasoning and 1 tbsp of the oil, and place in a zip top bag or container to marinate while finishing prep.
2. Cut the peppers and onions into thin strips.
3. Heat the remaining 1 tbsp oil over high heat in a large skillet. Once hot, carefully place the peppers and onions in the skillet, cooking for 3-4 minutes, stirring occasionally. Remove the peppers and set aside.
4. Then place the steak in a single layer in the hot skillet. Let cook (without stirring) for 2-3 minutes. Then flip the meat to the other side and cook for 1 minute.Stir the butter, garlic, and lime juice in and cook for 1 additional minute. Then remove from heat and stir in the onions and peppers.
5. Garnish with fresh cilantro and serve hot. Enjoy!