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Easy Southwest-Style Flat Iron Steak Fajitas Recipe

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Ingredients

Adjust Servings:
2 2 lbs flank steaks or 2 lbs chuck steaks
1 teaspoon southwest dried chipotle powder can use southwest chipotle seasoning
1 teaspoon olive oil
1 yellow onion, sliced lengthwise
1 red bell pepper, seeded and sliced lengthwise
12 6 inch flour tortillas
shredded cheese optional
1 cup soy sauce
1 1/2 cups pineapple juice

Nutritional information

1168.6
Calories
517 g
Calories From Fat
57.5 g
Total Fat
17.5 g
Saturated Fat
162.4 mg
Cholesterol
5624.1 mg
Sodium
100.1 g
Carbs
13.2 g
Dietary Fiber
19.2 g
Sugars
65.1 g
Protein
522 g
Serving Size

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Easy Southwest-Style Flat Iron Steak Fajitas Recipe

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    This recipe is awesome! Turns out perfect every time.

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Southwestern Flat Iron Steak Fajitas, Flat iron steak is a tender cut from the chuck top blade roast. If flat iron steak is unavailable, you can use flank steak, skirt steak, or chuck steak – but you will have to adjust the cooking time to a time that is appropriate for their thickness. Steak should marinate overnight in the refrigerator. The sauces can all be made the night before as well, cover and refrigerate. Pico De Gallo is Spanish for “rooster’s beak”. It is traditionally a relish chopped ingredients. The version below is similar to what you would find in Mexico and makes about 1 1/2 cups. Guacamole makes about 1 cup. Cilantro Cream Sauce makes about 1/2 cup. The Fajita Marinade makes about 2 cups., This recipe is awesome! Turns out perfect every time., Absolutely loved it! I added chicken and shrimp and marinated for a couple of hours before cooking. Also used Alton Brown’s homemade chili powder, otherwise followed recipe and have to say this is ‘my’ fajita recipe from now on. The pico and guacamole came out great and the cilantro sauce is a perfect topping. Thanks for posting, NC!


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    Steps

    1
    Done

    Put Marinade Ingredients and Steak in a Large Zip-Lock Bag or Container With Lid and Marinate in Refrigerator Overnight.

    2
    Done

    Combine All the Ingredients For Each Sauce; Pico De Gallo, Guacamole & Cilantro Cream Sauce. Do not Mash the Avocados in the Guacamole - Leave as Cubes. Cover and Put in Refrigerator.

    3
    Done

    to Prepare the Fajitas, Preheat Grill or Broiler on High. If You Have a Cast Iron Fajita Skillet, Heat It in the Oven For 20 Minutes. Place Steaks on Grill or on Broiler Pan in Oven. Grill or Broil For 8 Minutes. Flip and Continue Grilling For 6 Minutes For a Medium Rare Steak. Slice Steak Across the Grain.

    4
    Done

    Meanwhile, Heat Olive Oil in a Large Saut Pan Over High Heat. Add Onions to Pan and Cook 1 Minute, Stir Constantly. Add Peppers to Pan and Saut For 1 Minute, Stir Constantly. Season With 1 Tsp of Southwest Chipotle Seasoning. Remove Pan from Heat.

    5
    Done

    Place Vegetables on the Heated Cast Iron Fajita Platter or on a Serving Plate. Place Sliced Flat Iron Steaks on Top of the Vegetables. Serve With Tortillas, Pico De Gallo, Cilantro Cream Sauce and Guacamole. Top With Shredded Cheese, If So Desired.

    Avatar Of Giselle Scott

    Giselle Scott

    Mediterranean maven creating dishes that are light fresh and bursting with flavor.

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