By Angie McGowan
Let’s Make Friday Fajita Friday! But instead of going out to one of those chains for a sizzling fajita platter, let’s just make them at home. This is a super simple fajita recipe that uses flat iron steak, but you can also use skirt or hanger steak. The marinade is very quick acting because it has lots of lime juice. I marinated my steak for just 30 minutes, and it was super tender and so flavorful.
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Flat Iron Steak Fajitas
Ingredients
- 2 – 3 lb flat iron steak
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 2 cloves garlic, grated
- the juice of 3 – 4 limes
- 1/4 cup freshly chopped cilantro
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium green bell pepper
- 1 medium red onion, sliced
Instructions
- Place flank steak in a casserole dish to marinate. Combine all spices in a small bowl and mix well. Sprinkle seasonings over both sides of the steak. Add lime juice, freshly chopped cilantro and grated garlic to steak in casserole dish.Turn meat over a few times in the dish until it’s well covered.
- Cover steak in plastic wrap and marinate in the refrigerator for 30 minutes – 2 hours. This is a very quick acting marinade because of the high acidity of the limes, so don’t let it go for too long.
- When the steak has marinated, preheat grill or skillet. Grill over medium – high heat until desired doneness. I cooked mine to medium. After steak is done, let it rest 5 – 10 minutes before cutting. Be sure to cut across the grain and very thinly.
- Either char whole peppers on grill and slice, or saute sliced peppers over medium heat in skillet. If charring, turn a few times until lightly charred on grill and slice. If sauteing, add sliced peppers to skillet and saute with salt and pepper to taste.
- Serve fajitas with your favorite salsa, fresh guacamole and sour cream.
