Flat Iron Steak Fajitas

Tender juicy steak is the perfect protein for these 30 minute flat iron steak fajitas. They're easy and don't require hours of marinating, so you're good to make them on the fly. Pair them with your favorite salsa and guacamole for a great meal. Or add shrimp to make Shrimp and Steak Fajitas.

How will these fajitas make your life easier?

A few spices, lime juice, and 10 minutes is all you need to marinate this flat iron (or other similar) steak. That means you don't actually have to plan and prep the day before dinner. But if you need similar recipes that are even easier than these fajitas, these fish tacos, black bean tacos, burrito bowl, and veggie quesadilla are great options.

What makes them so good?

• Flat iron steak
• Cumin
• Oregano
• Chili powder
• Lime juice
• Yellow onion
• Red bell pepper
• Garlic
• Tortillas

How do I make them?

Prepare steak by placing it in a dish, then sprinkle 1 tsp cumin, 1 tsp oregano, ½ tsp chili powder, ¼ tsp salt, and 1 T lime juice all over top of steak. Using tongs flip steak over and get some of the seasoning on the other side. Cover with lid and set aside for at least 10 minutes. Up to 12 hours.

Expert Tip: you can use skirt, flank, flap, or hangar steak

Expert Tip: Make extra for leftovers or other dishes. See Ways to Repurpose This Dish section for ideas. You can also add shrimp to make these Shrimp and Steak Fajitas.

While steak is marinating, slice ½ whole yellow onion and ½ whole red bell pepper. Heat cast iron skillet over medium heat. Once skillet is hot, add 1 T neutral oil, then onion and pepper, ¼ tsp salt, and 1 tsp minced garlic. Stir occasionally and cook until onions are translucent, about 5-8 minutes. Remove from skillet.

Add remaining 1 T neutral oil, once shimmering add flat iron steak. Cook for 5 minutes, then flip and cook the 2nd side for 5 minutes. Check doneness by inserting a thermometer into the center of the steak, it will be medium-rare at 130-135 degrees. Remove from pan and let stand for about 5 minutes. Prepare tortillas and other toppings while steak is resting.

Cut steak against the grain. To determine where the grain is, look for the distinct strips of meat/lines on the steak. Cut perpendicular to those strips/against the grain. Serve hot with peppers, onions and tortillas.

Expert Tip: optional toppings- salsa, guacamole, cheese, cilantro, corn, other sauteed vegetables

Expert Tips

• Make extra for leftovers or other dishes. See Ways to Repurpose This Dish section for ideas. You can also add shrimp to make these Shrimp and Steak Fajitas.
• You can use skirt, flank, flap, or hangar steak
• Optional toppings- salsa, guacamole, cheese, cilantro, corn, other sauteed vegetables

FAQ

What cut of beef is best for fajitas?

J. Kenji Lopez-Alt from Serious Eats says the skirt steak is best for fajitas. If you're less scientifically inclined than he is, do what I do-find the least expensive good looking thin cut of beef at the store. That could be skirt steak, hangar, flap, flank, or flat iron.

What makes a fajita a fajita?

Two things: the meat and the fact that it's served with sizzling peppers & onions, and tortillas. Then you can add whatever else you like.

What do you eat with steak fajitas?

Personally, I like to add a sprinkle of cheese, fresh salsa, and guacamole or avocado to my fajitas. Oh and some leftover cilantro. You can add corn, jalapeno peppers, other sauces, or sour cream to yours too. Make them your own and use whatever you've got in the fridge.

How can I repurpose the steak?

• If you made extra and don't want to eat it all as fajitas, chop it up, and add to this black bean pasta, or make into a burrito bowl, or quesadilla. It'd also be great added to eggs in the morning.
• Add shrimp to make Shrimp and Steak Fajitas.

What can I make with leftover ingredients?

• (onion) White Bean & Farro Bowl, Chicken Bacon Sheet Pan Dinner, or Stuffed Squash with Ground Beef & Rice.
• (red pepper) Vegetarian Hash, Red Wine Vinegar Coleslaw, or Melanie's 30 Minute Pumpkin Chili
• (tortillas) Healthy Breakfast Tacos, Veggie Quesadilla

Did you make these flat iron steak fajitas? Leave me a comment & rating to share how they turned out!

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5 from 5 votes

Flat Iron Steak Fajitas

Tender juicy steak is the perfect protein for these 30 minute flat iron steak fajitas. They're easy and don't require hours of marinating, so you're good to make them on the fly. Pair them with your favorite salsa and guacamole for a great meal.

Course dinner, main, Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 people

Author Rebecca

Equipment

• Medium-large dish with lid (to let meat rest in)
• Measuring Spoons
• cutting board
• knife
• Cast iron skillet
• tongs

Ingredients

• 1 lb flat iron steak or skirt, flank, flap, or hangar steak
• 1 teaspoon cumin
• 1 teaspoon oregano
• ½ teaspoon chili powder
• 1 tablespoon lime juice
• ½ teaspoon salt divided
• 2 tablespoons neutral oil canola, grapeseed, vegetable
• ½ whole yellow onion
• ½ whole red bell pepper
• 1 teaspoon minced garlic
• 4 tortillas
• salsa (optional)
• shredded cheddar cheese (optional)
• guacamole or sliced avocado (optional)
• cilantro (optional)

Instructions

• Prepare steak by placing it in a dish, then sprinkle 1 tsp cumin, 1 tsp oregano, ½ tsp chili powder, ¼ tsp salt, and 1 T lime juice all over top of steak. Using tongs flip steak over and get some of the seasoning on the other side. Cover with lid and set aside for at least 10 minutes. Up to 12 hours.
• While steak is marinating, slice ½ whole yellow onion and ½ whole red bell pepper. Heat cast iron skillet over medium heat. Once skillet is hot, add 1 T neutral oil, then onion and pepper, ¼ tsp salt, and 1 tsp minced garlic. Stir occasionally and cook until onions are translucent, about 5-8 minutes. Remove from skillet.
• Add remaining 1 T neutral oil, once shimmering add flat iron steak. Cook for 5 minutes, then flip and cook the 2nd side for 5 minutes. Check doneness by inserting a thermometer into the center of the steak, it will be medium-rare at 130-135 degrees. Remove from pan and let stand for about 5 minutes. Prepare tortillas and other toppings while steak is resting.
• Cut steak against the grain. To determine where the grain is, look for the distinct strips of meat/lines on the steak. Cut perpendicular to those strips/against the grain. Serve hot with peppers, onions and tortillas. (optional toppings: salsa, guacamole, cheese, cilantro, corn, other sauteed vegetables)

Video

Flat Iron Steak Fajitas

Notes

• Make extra for leftovers or other dishes. See Ways to Repurpose This Dish section for ideas. You can also add shrimp to make these Shrimp and Steak Fajitas.
• You can use skirt, flank, flap, or hangar steak
• Optional toppings- salsa, guacamole, cheese, cilantro, corn, other sauteed vegetables

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