Ingredients
Fajita Seasoning:
- 3 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper (adjust to taste)
Steak Marinade:
- 2 tablespoons canola oil
- 3 cloves garlic, minced
- 1 lime (juice)
- 1 1/2 pounds flat iron steak
Fajitas:
- Canola or vegetable oil (for cooking)
- 1 red bell pepper, seeded and sliced into strips
- 1 yellow bell pepper, seeded and sliced into strips
- 1 red or white onion, sliced into strips
- 1 lime (for juice)
- Salt to taste
- 10 small flour tortillas
- Optional toppings: sour cream, shredded cheese, diced tomato, cilantro, avocado, lime wedges
Instructions
- Prepare Fajita Seasoning: In a small bowl, combine chili powder, ground cumin, paprika, garlic powder, onion powder, salt, and cayenne pepper to create the fajita seasoning blend. Set aside.
- Make the Steak Marinade: In another small bowl, whisk together 2 tablespoons of the fajita seasoning with 2 tablespoons of canola oil, minced garlic, and the juice of 1 lime. Place the flat iron steak into a resealable bag and pour the marinade in. Massage the marinade into the meat to coat evenly. Refrigerate for at least 1 hour, or longer for more flavor. If refrigerated, take the steak out 30 minutes before cooking to bring it to room temperature.
- Cook the Steak (Stovetop Method): Heat 1 tablespoon of canola oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat. Wipe most of the marinade off the steak, season lightly with salt, and place the steak in the pan. Cook for about 3 minutes per side for medium-rare, or 5-6 minutes per side for well done. Transfer the cooked steak to a plate and tent with foil to rest.
- Cook the Steak (Grilling Method): Preheat an outdoor grill to medium-high heat. Remove most marinade from steak and sprinkle with salt. Grill the steak for 4-5 minutes per side for medium-rare, flipping once. Transfer to a plate and tent with foil to rest while you cook the vegetables.
- Sauté the Vegetables: Add 1 tablespoon of oil to the same skillet used for steak (stovetop method) or a clean skillet. Add the sliced red and yellow bell peppers and onion strips. Season with about 3/4 tablespoon of remaining fajita seasoning and a pinch of salt. Cook the vegetables for 5-7 minutes, stirring occasionally, until they reach your desired tenderness. Squeeze lime juice over the veggies and toss to combine.
- Assemble the Fajitas: Slice the rested steak thinly against the grain. Warm the tortillas in the microwave or char them on the stovetop. Fill each tortilla with sliced steak, sautéed vegetables, and desired toppings such as sour cream, shredded cheese, diced tomatoes, cilantro, avocado, and lime wedges. Serve immediately.
Notes
- Storage: Keep any leftovers in an airtight container in the refrigerator for up to 4-5 days. Leftovers can be enjoyed cold on salads or reheated gently on the stovetop.
- Reheating tip: Warm leftover steak with a small amount of butter to prevent it from drying out.
- Slicing tip: Always cut the steak against the grain to ensure tenderness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Tex-Mex
