American
Cast-Iron Steak Fajitas
Lime-marinated flank steak sears whole before slicing across the grain, then joins charred peppers and onions in a hot cast-iron skillet with warm flour tortillas.
6 servings · 25 minutes prep · 22 minutes cook
Ingredients
Lime-Marinated Steak
- 1 flank steak, about 1 3/4 pounds
- 1/4 cup fresh lime juice
- 2 tablespoons avocado oil, for the marinade
- 1 tablespoon avocado oil, for searing
- 3 garlic cloves, finely grated
- 1 1/2 teaspoons ground cumin
- 1 teaspoon Mexican oregano, crumbled
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1/2 teaspoon freshly ground black pepper
Peppers and Onions
- 1 large red bell pepper, cut into 1/3-inch (8 mm) strips
- 1 large green bell pepper, cut into 1/3-inch (8 mm) strips
- 1 large yellow onion, cut into 1/3-inch (8 mm) wedges
- 1/2 teaspoon Diamond Crystal kosher salt
For Serving
- 12 small flour tortillas
- 6 lime wedges
- 1/2 cup loosely packed cilantro leaves
Directions
Marinate and Prepare
- Combine the lime juice, avocado oil, garlic, cumin, Mexican oregano, salt, and black pepper. Coat the flank steak in a sealed bag and refrigerate for 30 minutes.
- Remove the steak from the marinade, discard the marinade, and pat the surface very dry. If the steak cannot lie flat in the skillet, cut it crosswise into two skillet-length sections and sear them sequentially; this contingency adds about 8 to 12 minutes to the total cook time. Let stand while a 12-inch (30 cm) cast-iron skillet heats over medium-high for 5 minutes.
Sear and Rest the Steak
- Add the searing oil and lay in the steak. Sear without moving for 4 to 6 minutes; turn and cook 4 to 6 minutes more, reducing heat if the spices blacken.
- Check the thickest center and continue until it reaches at least 145°F (63°C). Transfer to a clean board, tent loosely, and rest for at least 3 minutes; a longer 8 minute rest improves slicing.
Char the Vegetables
- Add the red pepper, green pepper, onion, and salt to the hot skillet. Cook for 7 to 9 minutes, tossing occasionally, until browned at the edges but still structured.
- Warm the flour tortillas in a foil packet in a 300°F (150°C) oven for 8 minutes, or heat briefly on a dry skillet.
Slice and Assemble
- Identify the steak’s long grain and slice perpendicular to it into thin strips. Return the beef and resting juices to the vegetables for 30 seconds, just to coat.
- Serve while the skillet is still sizzling with the warm tortillas, lime wedges, and cilantro, keeping the hot skillet on a heatproof surface.
Allergen and Product Check
- Allergen note: contains wheat from flour tortillas. Verify all packaged labels; the gluten-free variant requires suitable tortillas and cross-contact controls.
