These Tex-Mex style steak fajitas are made with flat iron steak, peppers and onions and served on fresh flour tortillas and are the best steak fajitas I’ve had!
For steak fajitas, there are a few tricks to cooking flat iron steak (aka top blade steak). First, it can be used interchangeable with recipes that call for flank steak and skirt steak. Like the other two cuts, I prefer flat iron steak grilled the best. Second, I have found I prefer flat iron steak when it is not cooked beyond medium. It gets tough if you overcook it. Third, I prefer the meat if it has been marinated which helps make it more tender.
Marinate the steak for a few hours before grilling to help tenderize the meat and give it lots of amazing flavor. If you are short on time, 30 minutes will do. While your meat is grilling, toss the peppers and onions into a cast iron skillet and cook until tender and slightly charred on the edges. Once the steak is done and your peppers are cooked all you need are some tortillas for a delicious dinner. If you are low carb, just skip the tortilla part!
I love my fajitas served on a flour tortilla. I prefer the ones you can buy that are uncooked. (usually in the deli section of the store) All you have to do is cook them up in a frying pan right before serving. They are so much better that way!!
Don’t overcook your steak, it really is best cooked medium. The meat has so much more flavor when you don’t overcook it. I use to only eat my meat well done and I have changed my ways and now love the flavor and texture of a medium steak.
A little garnish of cilantro, and if you like, some grated cheese, pico or guacamole would be nice too.
Other favorite fajita recipes
Flat Iron Steak Fajitas Recipe
These Tex-Mex style steak fajitas are made with flat iron steak, peppers and onions and served on fresh flour tortillas and are the best steak fajitas I've had!
- 1 Tbsp paprika
- 2 tsp brown sugar
- 1 1/2 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 1/2 lb flat iron steak
- 1 Tbsp olive oil
- 1 lime juiced
- 3 peppers, green, red, yellow sliced thinly
- 1 sweet onion sliced thinly
Mix together paprika, brown sugar, cumin, chili powder, garlic powder and salt.
Place steak in a large plastic resealable bag and add in juice of 1 lime, 1 Tbsp oil and the spice mixture. Rub the spices into the meat.
Refrigerate for 30 minutes to 2 hours.
In a cast iron skillet, add 1 Tbsp olive oil, onions and peppers. Cook over medium heat until the veggies are tender and the edges begin to char.
Grill meat on high for about 3-5 minutes per side or until desired doneness.
Slice the steak against the grain. Serve with peppers on a flour tortilla.
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