Southwestern Flat Iron Steak Fajitas |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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:
2 lbs flat iron steaks or 2 lbs top blade steaks or 2 lbs skirt steaks or 2 lbs flank steaks or 2 lbs chuck steaks |
1 teaspoon southwest dried chipotle powder (can use southwest chipotle seasoning) |
1 teaspoon olive oil |
1 yellow onion, sliced lengthwise |
1 red bell pepper, seeded and sliced lengthwise |
12 (6 inch) flour tortillas |
shredded cheese (optional) |
1 cup soy sauce |
1 1/2 cups pineapple juice |
1 tablespoon ground cumin |
1 1/2 teaspoons fresh garlic, minced |
3 tablespoons fresh squeezed lime juice |
1 cup roma tomato, diced (you can use canned organic diced tomatoes) |
1/4 cup white onion, diced |
1 1/2 tablespoons cilantro, chopped finely |
1 tablespoon jalapeno, minced |
1 teaspoon lime juice, fresh |
1/2 teaspoon kosher salt |
2 small avocados or 1 large avocado, cubed |
1 tablespoon lime juice, fresh |
1/4 cup pico de gallo |
1 1/2 teaspoons garlic, minced |
1 teaspoon olive oil |
1 teaspoon jalapeno, minced |
1/2 teaspoon kosher salt |
1/2 cup sour cream |
1/8 cup cilantro |
1 green onion, chopped |
2 teaspoons lime juice |
salt |
pepper |
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.
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