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Steak Fajitas

adapted from Simply Recipes
Course Entree
Cuisine Tex-Mex


  • 1 Tbl. canola oil
  • 1 lb. flat iron skirt, or flank steak
  • 1 large onion sliced for caramelizing
  • 2-3 bell peppers seeded and sliced into strips
  • salt

For the marinade...

  • Juice of 1 lime
  • 2 Tbl. olive oil
  • 1 Tbl. soy sauce
  • 2 garlic cloves minced
  • 1/2 tsp. fresh ground cumin
  • 1 small jalapeno seeded and fine chopped
  • 1/4 cup fresh cilantro chopped


  • Combine all marinade ingredients in a ziplock bag, add steak and marinate for 1 hour at room temperature, or longer in the fridge.
  • Slice onions and peppers, set aside.
  • Preheat gas grill to high heat, then add cast iron skillet until hot.
  • Before cooking steak, wipe off excess marinade, and sprinkle steak with salt.
  • Add 1 Tbl. canola oil to hot cast iron skillet, then add steak searing for 2-3 minutes per side for medium rare. Remove to plate and cover with foil for at least 5 minutes before slicing.
  • While steak rests, add onions and peppers to cast iron skillet, searing until lightly browned on one side before stirring. Continue cooking for about 5 minutes.
  • Thinly slice steak at an angle across the grain.
  • Serve with fresh salsa, sauteed onions & peppers, shredded lettuce and cheese, sour cream, guacamole, and warm flour tortillas.