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steak, peppers, and onions in a cast iron skillet surrounded by fajita ingredients
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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 teaspoon cumin, 1 teaspoon oregano, ½ teaspoon chili powder, ¼ teaspoon 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 teaspoon salt, and 1 teaspoon 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

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