Mexican Flank Steak Fajitas
Cast iron isn’t just for the stove top. Let’s take it to the grill and nothing better to try out than some tasty fajitas.
Instead of using the typical skirt steak for making fajitas, let’s give it a twist by using flank. It’s thicker and tender and does take a bit longer to cook. But the trade off is more flavor.
Yields: 2-3 servings
Prep time: ~25 mins
- 1 flank steak (~ 2 lbs.)
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 4 cloves of garlic, minced
- 2 tbsp. chili powder
- 2 tbsp. onion powder
- 2 tbsp. black pepper
- 2 tbsp. sea salt
- 2 tbsp. olive oil
- 1 lime, halved
- Recommended extras:
- Sour Cream
- Hot sauce if you’re tastebuds can handle it.
- Use some Hardwood Lump Charcoal to get the grill started. Either light it directly in the grill with fatwood sticks, or use a charcoal chimney.
- Season your flank steak with the garlic, chili & onion powder, black pepper and salt
- Place your steak on top of coals for 5 minutes a side or until internal temperature is 125 Fahrenheit. Once fully cooked, take it off and let it rest for about ten minutes
- While the steak is resting, set your cast iron skillet on the coals and let it preheat for 5 minutes. Then season the skillet with olive oil and cook peppers and onions until they begin to brown
- When steak is fully rested, slice against the grain and place in the skillet. Let the veggies soak up the juices for a couple minutes.
- Pull sizzling skillet off fire and serve! Add cilantro, sour cream and hot sauce to taste.