Southwestern Flat Iron Steak Fajitas

Total Time
45mins
Prep 30 mins
Cook 15 mins

Flat iron steak is a tender cut from the chuck top blade roast. If flat iron steak is unavailable, you can use flank steak, skirt steak, or chuck steak - but you will have to adjust the cooking time to a time that is appropriate for their thickness. Steak should marinate overnight in the refrigerator. The sauces can all be made the night before as well, cover and refrigerate. Pico De Gallo is Spanish for "rooster's beak". It is traditionally a relish chopped ingredients. The version below is similar to what you would find in Mexico and makes about 1 1/2 cups. Guacamole makes about 1 cup. Cilantro Cream Sauce makes about 1/2 cup. The Fajita Marinade makes about 2 cups.

Ingredients Nutrition

Southwest Chipotle Seasoning)">

Directions

  1. Put marinade ingredients and steak in a large zip-lock bag or container with lid and marinate in refrigerator overnight.
  2. Combine all the ingredients for each sauce; Pico De Gallo, Guacamole & Cilantro Cream Sauce. Do not mash the avocados in the guacamole - leave as cubes. Cover and put in refrigerator.
  3. To prepare the fajitas, preheat grill or broiler on high. If you have a cast iron fajita skillet, heat it in the oven for 20 minutes. Place steaks on grill or on broiler pan in oven. Grill or broil for 8 minutes. Flip and continue grilling for 6 minutes for a medium rare steak. Slice steak across the grain.
  4. Meanwhile, heat olive oil in a large sauté pan over high heat. Add onions to pan and cook 1 minute, stir constantly. Add peppers to pan and sauté for 1 minute, stir constantly. Season with 1 tsp of Southwest Chipotle Seasoning. Remove pan from heat.
  5. Place vegetables on the heated Cast Iron Fajita Platter or on a serving plate. Place sliced Flat Iron Steaks on top of the vegetables. Serve with tortillas, Pico de Gallo, Cilantro Cream Sauce and Guacamole. Top with shredded cheese, if so desired.
Most Helpful

5 5

This recipe is awesome! Turns out perfect every time.

5 5

Absolutely loved it! I added chicken and shrimp and marinated for a couple of hours before cooking. Also used Alton Brown's homemade chili powder, otherwise followed recipe and have to say this is 'my' fajita recipe from now on. The pico and guacamole came out great and the cilantro sauce is a perfect topping. Thanks for posting, NC!

5 5

We have tried many fajita recipes, but this the by far the best! They just melt in your mouth. We have tried with other cuts of beef and they all turn out great!