Boneless Pork Butt Steak Fajitas

Cooking Instructions

Marinate the Steak

• In a bowl, combine the steak, cumin, chili powder, lime juice, 1 tablespoon olive oil, and a good pinch of salt and pepper.
• Toss to coat evenly.
• Let sit for 15–30 minutes (or refrigerate up to 4 hours for deeper flavor).

Cook the Vegetables

• Heat 1 tablespoon olive oil in a large skillet or cast-iron pan over medium-high heat.
• Add the onion and bell peppers.
• Cook, stirring occasionally, until tender and lightly charred — about 5–7 minutes.
• Transfer to a plate and keep warm.

Cook the Steak

• In the same skillet, increase heat slightly.
• Add the marinated steak in a single layer (cook in batches if needed to avoid overcrowding).
• Sear for 1–2 minutes per side until browned and cooked through. Internal temp of 145 degrees.
• Return the peppers and onions to the pan and toss together for 1 minute to combine flavors.

Serve

• Warm the tortillas in a dry skillet or microwave.
• Fill each with steak and veggies, then top with your favorite fixings — sour cream, avocado, cilantro, salsa, or cheese.
• Serve with extra lime wedges on the side.