Steak and Shrimp Fajita Skillet with Sizzling Lime Butter Tips, FAQ & printable recipe

Tips for success

Slice the steak against the grain and at a slight angle; skirt steak has long, obvious muscle fibers, and cutting across them is the difference between tender bites and chewy ones.

Slice after the rest, just before the shrimp come off the heat, so the meat goes onto the skillet still warm. If the steak is thicker than about an inch at the edges, cut the thick sections into shorter pieces so every strip cooks at the same rate.

The tableside pour is easier with a plan. Melt the butter in a small saucepan or hot pitcher if carrying a spitting skillet across the kitchen feels risky, and pour at the table from the pitcher instead.

Either way, warn everyone at the table before the pour — the steam is real. Serve the guacamole and cheddar in separate bowls so each tortilla gets built fresh and the cheese melts against the hot filling in the wrap.

Variations

• Chicken fajita skillet: Swap the steak for 1 lb of chicken thighs, cut into strips. Marinate the same way and sear until the internal temperature reaches 165°F (74°C), about 5 to 6 minutes. Add the shrimp as written.
• Extra-hot version: Stir 1 tsp of cayenne or crushed red pepper into the chili-cumin rub and add a minced serrano to the peppers and onions. Finish each wrap with pickled jalapeños for a sharper, hotter bite.
• Steak-only skillet: Skip the shrimp and use 1 1/2 lb of skirt steak. Sear in two batches so the skillet keeps its heat, and rest each batch 3 minutes before slicing against the grain.
• Bowl-style serving: Serve the seared steak, shrimp, peppers, and onions over cilantro-lime rice instead of tortillas, drizzle with the lime butter, and top with guacamole and cheddar for a fork-and-knife version.

Storage and make-ahead

Fridge

Filling keeps 3 days airtight in the refrigerator; store tortillas and toppings separately.

Freezer

Freeze the cooked steak and shrimp filling up to 2 months; thaw overnight in the refrigerator before reheating.

Reheat

Reheat the filling in a hot skillet over medium heat until steaming, 5 to 7 minutes; avoid the microwave, which toughens the shrimp.

Cool leftovers no more than 2 hours, then transfer the filling to an airtight container and refrigerate. Keep the tortillas, guacamole, and cheese separate so the wraps stay fresh. The filling keeps well for 3 days; the guacamole is best the day it is made, pressed with plastic wrap directly on the surface to slow browning.

The marinade can be whisked up to 2 days ahead and kept in a jar in the refrigerator. The steak may marinate up to 2 hours, no longer, or the lime begins to change its texture.

Peppers and onions can be sliced a day ahead and refrigerated in a covered container. The lime butter can be melted and held warm for 30 minutes, or made ahead and gently re-melted just before serving.

Serving ideas

Bring the skillet to the table on a wooden board or thick trivet with a folded towel underneath, and pour the lime butter in front of everyone — the sizzle and steam are part of the meal.

Set out the warm tortillas wrapped in a towel, the guacamole, the cheddar, and the charred lime halves, and let each person build a wrap at the table while the filling is still spitting.

For a full spread, add a simple side that does not compete: a bowl of seasoned black beans, cilantro-lime rice, or a crisp cabbage slaw with a lime dressing. Cold Mexican-style lager or agua fresca balances the char and the chili heat. Have extra napkins on the table; a properly juicy fajita wrap is a two-napkin affair, and nobody should have to be careful about it.

Frequently asked questions

Recipe card

Steak and Shrimp Fajita Skillet with Sizzling Lime Butter

Prep 25 minCook 15 minRest 5 minTotal 45 minServes 4

Ingredients

• 1 lb skirt steak
• 1/2 lb jumbo shrimp, peeled and deveined
• 1/4 cup fresh lime juice
• 3 tbsp soy sauce
• 2 tbsp avocado oil, divided
• 4 cloves garlic, minced
• 1 tbsp chili-cumin rub
• 2 bell peppers, sliced into strips
• 1 large yellow onion, sliced into strips
• 3 tbsp unsalted butter
• 8 small flour tortillas, warmed and charred
• 1 cup guacamole
• 1 cup shredded cheddar cheese
• Lime halves, charred cut-side down, for serving

Instructions

1. In a medium bowl, whisk 3 tbsp of the lime juice with the soy sauce, 1 tbsp of the avocado oil, the minced garlic, and the chili-cumin rub. Whisk until the rub dissolves and the marinade looks uniform and slightly glossy, with no clumps of spice clinging to the bottom of the bowl.
2. Put the skirt steak in a shallow dish and the shrimp in a separate small bowl. Pour most of the marinade over the steak and turn to coat; cover and refrigerate for at least 30 minutes and up to 2 hours. Spoon the rest over the shrimp and refrigerate for no more than 15 minutes, since the lime will firm the shrimp quickly.
3. Place a 12-inch cast-iron skillet over high heat and let it sit empty for 5 to 8 minutes, until a drop of water skitters and evaporates on contact. You are aiming for roughly 500°F (260°C) at the cooking surface. Add the remaining 1 tbsp avocado oil and swirl to coat just before the vegetables go in.
4. Add the bell peppers and onion to the hot skillet in a single layer. Sear for 3 minutes, tossing only once or twice with tongs, until the edges blacken in spots and the vegetables stay crisp-tender. Slide them onto a plate and set aside, leaving the skillet on the heat.
5. Lift the steak from its marinade, letting the excess drip off. Lay it in the dry-hot skillet and sear 3 to 4 minutes per side for medium-rare, until an instant-read thermometer reads 145°F (63°C) at the thickest point. Transfer to a cutting board and let the steak rest at least 3 minutes before slicing against the grain into thin strips.
6. Add the shrimp to the same skillet in one layer and sear about 1 to 2 minutes per side, flipping once, until they curl into a loose C and reach 145°F (63°C) at the thickest part. They should be opaque all the way through with golden edges. Transfer immediately to a clean plate so they do not keep cooking.
7. Lower the heat to medium and add the butter to the skillet with the remaining 1 tbsp lime juice. Swirl as it melts and foams, scraping up the browned bits, for about 1 minute. The butter should smell toasty and citrusy and turn lightly golden. Keep it in the pan or pour it into a small hot pitcher for tableside service.
8. While the butter finishes, warm the tortillas directly over a gas flame or in a dry skillet for about 20 seconds per side, until they puff slightly and show toasted brown spots. Stack them under a clean kitchen towel to stay soft and steaming until assembly.
9. Pile the peppers and onions back into the skillet, then top with the sliced steak and shrimp. Bring the whole skillet to the table on a trivet, spoon guacamole and cheddar alongside, and pour the sizzling lime butter over everything in front of your guests. Wrap the filling in warm tortillas and finish with a squeeze of charred lime.

Contains: gluten, crustaceans, soy, milk

Estimated nutrition per serving

Calories

780

Protein

45 g

Carbohydrates

30 g

Fat

50 g

Fiber

4 g

Sodium

980 mg

Automatic estimate from the ingredient list, not laboratory-verified.