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!
cilantro, cheese, guacamole, pico or salsafor garnish
Instructions
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.
Notes
Don't over cook. Fajitas are best when not cooked beyond medium (about 145 degrees F). It gets tough if overcooked. Use a meat thermometer to check your temperature.
Marinade your meat. This cut of meat is best when marinated. A good marinade not only adds a ton of flavor, it should contain an acid like citrus, vinegar, or wine that helps tenderize the meat. 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, but the longer the better.
Let your meat rest. After the meat is done cooking, cover with foil and allow to rest for about 10 minutes. The meat will continue to cook and this also allows the meat to absorb the juices so that when you cut into the meat all the juices don't run out.
Slice thinly, against the grain. For the most tender meat be sure and cut the meat against the grain,