A lightning-fast, Mexican-inspired marinated skirt steak and fajita vegetables. Meal prep by making the marinade and slicing the veggies the night before!
Set a cast-iron skillet over medium-high heat and add 2 tbsp. of vegetable oil (see Recipe Note #2). Remove the meat from the marinade, removing as much marinade as possible (I use a silicone spatula to scrape off any solid bits). When the oil begins to shimmer, add the meat to the pan. Brown well on each side, about 2-3 minutes per side for medium rare. Remove the steak to a cutting board and let rest while making the fajita vegetables.