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Mexican Skillet Steak in a skillet topped with avocado slices and two lime wedges all sitting next to a side of pico de gallo.
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4 from 1 vote

Mexican Skillet Steak

Mexican Skillet Steak is an easy dinner idea with spicy marinated steak and a quick pico de gallo. Serve it up by itself or with rice or tortillas.
Prep Time35 mins
Cook Time10 mins
Total Time45 mins
Course: Main Course
Cuisine: Mexican
Keyword: Skillet Steak
Servings: 4 Servings
Calories: 449kcal



  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 1 tablespoon white vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon minced jalapeno
  • 4 cloves crushed garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 pounds flank steak 1 cut

Pico de Gallo

  • 2 cups diced roma tomatoes or quartered cherry tomatoes
  • 1 tablespoon minced red onion
  • 1 tablespoon freshly chopped cilantro
  • 1 teaspoon minced jalapeno
  • 2 tablespoons lime juice
  • salt to taste
  • 1-2 avocados peeled, pitted, and sliced


  • In a small bowl, whisk together orange juice, lime juice, white vinegar, olive oil, jalapeno, garlic, salt, and pepper.
  • Place the steak into a shallow dish. Pour the marinade over the meat. Refrigerate and let marinate for 30 to 60 minutes.
  • Meanwhile, make the pico de gallo by combining tomatoes, onion, cilantro, jalapeno, and lime juice in a bowl. Toss together and salt to taste.
  • Heat a large heavy skillet over high heat. Cook your steak for 4 to 5 minutes per side, or until it reaches medium-rare. Turn off the heat and let steak rest in skillet 5 minutes. Remove from skillet and slice against the grain.
  • Return the steak to the skillet if desired and scoop in pico de gallo and top with sliced avocado, or serve it all separately.



Calories: 449kcal | Carbohydrates: 11g | Protein: 50g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 136mg | Sodium: 416mg | Potassium: 1118mg | Fiber: 3g | Sugar: 3g | Vitamin A: 190IU | Vitamin C: 34.2mg | Calcium: 62mg | Iron: 3.9mg