IngredientsFor the Marinade:5-6 cloves Garlic, minced1/2 cup chopped fresh Cilantro1 Jalapeno, seeded and diced3 juiced Limes1/2 cup Canola or Vegetable Oil1 Tbsp Onion Powder1 Tbsp crushed Red Pepper1 Tbsp ground Cumin1 Tbsp Black Pepper1 Tbsp Ancho Chili Powder1 Tbsp Salt1 tsp Kitchen Bouquet (optional)
Combine all ingredients to make the marinade.
Additional Ingredients:1.25 to 1.5 pound Flat Iron SteakOne large Yellow sweet OnionOne Bell Pepper2 Tbsp Butter1 Tbsp Canola or Vegetable OilKosher SaltCumin to tasteAncho Chili Powder to taste
InstructionsClean the steak of any external fat and silver skin. Soak in the marinade overnight. Two days is even better. Get the egg to searing temps for the steak. Sear for 90 seconds per side and remove, wrap tightly in foil to rest. Heat a cast iron skillet direct over the lump for at least 10-15 minutes. As it preheats cut the bell pepper and onion into 1/4” thick slices. Add the butter and oil to the skillet. Once the butter melts and begins to smoke add the sliced onions and peppers. Season to taste with cumin, ancho chili powder, and kosher salt. Stir occasionally, allowing the vegetable to slightly char on the edges if desired. As the vegetables cook to near completion, slice the flat iron steak into 1/4” - 1/2” thick slices on a diagonal, trying to cut against the grain as much as possible. Add the slices of steak and all the rendered juices to the vegetables. The meat will go from very rare to medium rare in just a minute or two. Keep the skillet uncovered at all times to allow the juices and liquids from the vegetables to reduce as everything cooks. Once the steak is cooked to your liking remove from the heat, squeeze 1/2 of a fresh lime over the fajitas, and allow to rest and cool for a few minutes. Serve with warmed flour tortillas, sour cream, and pico de gallo. NotesPico de gallo is simply made with chopped onion, tomato, garlic, cilantro, jalapeno, and lime juice.Number of Servings: 4Time to Prepare: 45 minutes