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WIH Original

Sizzling Acapulco Fajita Beef Skillet with Pico & Yellow Squash

🍝 dinner·⏱ 35 min·4 servings

Ingredients

Servings
4
  • 1 ¼ lb flank or skirt steak
  • 1 tbsp olive oil
  • 2 tbsp lime juice
  • 3 cloves garlic
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • salt
  • black pepper
  • 2 medium yellow squash
  • 1 whole red bell pepper
  • 1 medium onion
  • 1 tbsp olive oil
  • 3 medium roma tomatoes
  • ½ cup onion
  • 1 small jalapeño
  • ½ cup cilantro
  • 1 tbsp lime juice
  • salt

How to Make It

  1. 1In a bowl, combine lime juice, garlic, cumin, chili powder, paprika, salt, and pepper.
  2. 2Toss sliced beef in the mixture and marinate for 15–20 minutes.
  3. 3In a separate bowl, mix tomatoes, onion, jalapeño, cilantro, lime juice, and salt to make pico de gallo.
  4. 4Heat olive oil in a large skillet over high heat.
  5. 5Add marinated beef and cook quickly for 3–4 minutes until browned.
  6. 6Remove and set aside.
  7. 7In the same skillet, add more oil if needed and cook squash, bell pepper, and onion until tender and slightly charred, about 5–6 minutes.
  8. 8Return beef to the skillet and toss to combine.
  9. 9Serve hot topped with fresh pico de gallo.