Got two handfuls of minutes? Then my Best 8 Minute Beef Fajitas are absolutely the recipe for you to try!

The universe has a funny way of delivering just what you need when you need it, even though sometimes you didn’t even realize it…especially when you didn’t realize it. My husband always gets a kick out of Instacart delivering odds and ends that we didn’t order. Sometimes they are complete orders other people make. Sometimes they just include a handful of goodies in a bag or two that belong to some other Instacart patron. 

This week in “what surprise did Instacart deliver us,” we got strawberries, 4 gigantic English cucumbers, 6 ginger juice shots, and a skirt steak. So here’s the thing with fajitas: I know where to find the best fajitas. Like the world’s best ever, irreplaceable fajitas. And if you are from Texas, or Houston where the original is, then you know Lupe Tortilla is where those fajitas were born. There is no argument. If you message me from Nebraska and tell me you’ve had the best up North, you’ve been fooled. Because the best are hands down in Texas from Lupe Tortilla. 

In fact, not only are they the best, they are the reason my dog is named Lulu; short for Lupe Tortilla. THAT is how memorable and delicious those fajitas are. So why would I make them at home? It’s pointless and depressing. Because there is no way to mimic that perfectly salty, tender, juicy, limey meat from Lupe’s. 

So you can imagine my predicament when we received free skirt steak. I’m obviously not gonna trash it, what kind of monster do you think I am? Especially when it is the week before my lady time and my body is basically begging for iron replenishment. So I did it. I made the fajitas. I was worried they’d be fakakta sh*t and I’d be homicidal and missing Lupe’s even more. But by some kind of Jewish Christmas miracle, they weren’t. 

They weren’t just “not bad,” they were really actually fantastic. Were they Lupe’s? Maybe not since I think they have actual fajita elves that tenderize the meat for 6 days prior to cooking it, but they were tasty! Tender, salty, limey, not overcooked and sinewy. And even better they took 8 minutes. Ok maybe 9 if you count the 60 seconds I spend seasoning them. But seriously, I win this day and I’m celebrating by sharing the recipe. Hope you love it as much as I did and if you didn’t, take a trip to Houston (or their satellite locations now in Austin)!

Best 8 Minute Beef Fajitas

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• Author: Jennifer Robins

Ingredients

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• 1 pound skirt steak
• 1/2 stick butter (you can also sub avocado oil, in which case use less)
• 2 tablespoons lime juice
• 1/2 teaspoon (or more to taste) sea salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder

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Instructions

1. Start by melting the butter in a skillet over medium heat
2. Season both sides with the spices, and the lime juice
3. Now place one side of the skirt steak down into the butter
4. Cook for 4 uninterrupted minutes and then flip it
5. Cook for another 4 minutes on the uncooked side and then remove from heat
6. Slice and serve
7. If you’d like to use the leftover butter and seasoned skillet, keep it on the heat and add sliced onions and cook until soft and translucent
8. Serve with grain free tortillas, cilantro, sour cream (dairy or non-dairy), and cheese if desired