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Beef Fajitas

Fidel Posts: 10,172
edited November -1 in Beef


For the Marinade:
5-6 cloves Garlic, minced
1/2 cup chopped fresh Cilantro
1 Jalapeno, seeded and diced
3 juiced Limes
1/2 cup Canola or Vegetable Oil
1 Tbsp Onion Powder
1 Tbsp crushed Red Pepper
1 Tbsp ground Cumin
1 Tbsp Black Pepper
1 Tbsp Ancho Chili Powder
1 Tbsp Salt
1 tsp Kitchen Bouquet (optional)

Combine all ingredients to make the marinade.

Additional Ingredients:
1.25 to 1.5 pound Flat Iron Steak
One large Yellow sweet Onion
One Bell Pepper
2 Tbsp Butter
1 Tbsp Canola or Vegetable Oil
Kosher Salt
Cumin to taste
Ancho Chili Powder to taste



Clean 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.


Pico de gallo is simply made with chopped onion, tomato, garlic, cilantro, jalapeno, and lime juice.

Number of Servings: 4

Time to Prepare: 45 minutes