Tasty flat iron steak is marinated for up to 24 hours for maximum flavor. Serves this sizzling steak fajita recipe with sauteed vegetables and your fave toppings.
I mentioned last week my reasons for never ordering enchiladas at a Mexican restaurant. Whenever my husband and I do decide to go out for some Mexican fare, besides gorging myself on chips and salsa, it’s usually a safe bet that I will order beef fajitas. I don’t know how authentic fajitas are or if they are just an “Americanized” version of Mexican food. I don’t care. The warm tortillas, the hot sizzling skillet steak, caramelized onions, and bell peppers. Mmmmm…
And if we want to get right down to it, I order fajitas for the steak. It’s tender. It’s salty. Slap it on a warm tortilla and it’s delicious. This past June, my husband and I spent five days in San Antonio, Texas, for our third wedding anniversary. While we were there I had the best fajitas of my life complete with authentic homemade tortillas and the best margaritas in town. We decided as soon as we got home we had to figure out a way to recreate this in our kitchen so we wouldn’t have to wait until our next trip to San Antonio.
The secret is the marinade. You should marinate your meat for a minimum of 12 hours, but I strongly recommend letting it sit for a full twenty-four. Throw this on a grill or sear it in a skillet until medium rare (because why would you want tough, tasteless steak?). The meat literally melts in your mouth.
- 1/4 cup fresh lime juice
- 1/3 cup water
- 2 tablespoons vegetable oil
- 1 large garlic clove finely minced
- 3 teaspoon distilled white vinegar
- 2 teaspoons soy sauce
- 1/2 teaspoon liquid smoke
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1 pound flat iron steak
- 1 tablespoon vegetable oil
- 1 onion thinly sliced
- 1 red bell pepper coarsely chopped
- 1 green bell pepper coarsely chopped
- 1 teaspoon soy sauce
- 2 tablespoons water
- 1/2 teaspoon fresh lime juice
- Salt and pepper to taste
- 6-8 10- inch flour tortillas
- Shredded cheese salsa, sour cream, or other garnishments, optional
- Combine marinade ingredients in a medium bowl. Whisk until thoroughly blended.
- Place flank steak in a large resealable plastic bag. Pour marinade over steak and seal bag. Allow to marinate – refrigerated- for 12-24 hours. Remove meat from marinade and discard remaining marinade.
- Grill over medium hot coals for 4-6 minutes on each side, or sear in a hot skillet until steak reaches desired doneness. Allow steak to rest for 10-15 minutes. Slice into thin strips across the grain.
- Preheat oil a large skillet over medium high heat. Sauté’ onions and bell pepper in oil until vegetables are crisp/tender, approximately five minutes. Add soy sauce, water, and lime juice. Continue to cook until onion begins to caramelize and peppers begin to char slightly. Stir in sliced meat. Season with salt and pepper.
- Wrap tortillas in plastic wrap. Microwave for 15-20 seconds until tortillas become pliable. Remove from plastic wrap. Spoon fajita mixture down the center of each tortilla.
- Garnish with your favorite toppings.