Marinated in tangy citrus and rich olive oil with pops of spice from cumin and chili powder, a simple flat iron steak mingles so nicely with sweet peppers and onions to create this classic Texas dish!
Cook Time 8 minutesmins
Course Dinner, Lunch, Lunch and Dinner
Servings 8to 10 fajitas
Equipment
Rimmed sheet pan
Skillet
Ingredients
1teaspoonminced garlic
2teaspoonskosher salt, divided
½teaspoonfreshly cracked black pepper
2tablespoonsfreshly squeezed lemon juice, about 1 large lemon
2tablespoonsfreshly squeezed lime juice, about 2 limes
1teaspooncumin
1teaspoonchili powder
¼cupolive oil
1-½poundsflat iron steak
1large yellow bell pepper, cored, seed and sliced thin
1large red bell pepper, cored, seed and sliced thin
1medium sweet onion, sliced thin
Flour tortillas, guacamole, salsa, sour cream, and shredded cheese for serving
Instructions
Combine the garlic, 1 teaspoon of the kosher salt, black pepper, lemon and lime juice along with the cumin and chili powder. Pour in the olive oil, whisking to blend.
Place a gallon size storage bag inside a small baking dish (just in case the bag leaks) and place the flat iron steak inside the bag. Pour the marinade over the steak. Seal the bag and work the marinade into the steak to coat all sides.
Refrigerate the steak for 1 hour or up to 2 hours.
When you’re ready to cook, remove the steak and discard the marinade. Place the steak on a large rimmed sheet pan that has been sprayed with a cooking spray and sprinkle with the remaining teaspoon of kosher salt, seasoning both sides. Add the sliced peppers and onion. Let the steak rest at room temperature for about 30 minutes to take the chill off the meat.
Place the pan on the second to highest rack in your oven and broil the steak with the peppers and onion on high for 4 minutes. (Some ovens offer low, medium and high broiler options.) Flip the steak and cook for an additional 4 minutes. This produces a steak that is medium rare.
Cover the pan tightly with foil and let the meat rest for 10 minutes before slicing.
Slice the meat across the grain into very thin strips.
To assemble the fajitas:
Place a small amount of the sliced steak down the center of a warm flour tortilla. Add slices of both red and yellow peppers and onions. Top with sour cream, guacamole, salsa, and shredded cheese. Season with a sprinkling of kosher salt and freshly cracked black pepper to suit your taste. Roll the tortilla up around everything and enjoy!
To warm flour tortillas:
Place a tortilla in a large skillet over medium heat. Warm about 2 to 3 minutes per side. Place the warm tortillas on a baking sheet and cover with foil. Keep them in a 200-degree oven while the steak cooks.
Notes
Always slice, flat iron steak, skirt steak, or brisket against the grain to yield a tender bite.