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These cilantro lime marinated Flat Iron Steak Fajitas are juicy, tender and so flavorful. They cook up so quick and have that perfect crispy seared edges that everyone loves. Lots of different ways to serve them and easy to vary–a perfect weeknight meal the whole family is going to love!

Cast iron skillet with flat iron steak fajitas with onions and peppers topped with chopped cilantro.

Why You Will Love These Cilantro Lime Flat Iron Steak Fajitas:
What’s so Great about Flat Iron Steaks?
Recipe Ingredients:
Step-By-Step Instructions:
Recipe Tips
Storage:
Serving Suggestions:
Other Beef Recipes:
Cilantro Lime Steak Fajitas Recipe
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This post is sponsored by the Ohio Beef Council, all opinions are my own. Thanks for supporting beef farmers!

I have had the pleasure over the years of meeting many Ohio beef farmers. Although many believe that industrial farming has taken the place of family farms and ranches, 97 percent of beef farms are family-owned and operated. Eating beef is a great way to support another family’s business!

These new steak fajitas are a great way to get dinner on the table that and make the family extra excited to dig in!

If you are a big beef fan, try this Grilled Flank Steak Salad, Parmesan Crusted Steak and Potato Sheet Pan Dinner, or our favorite Crock Pot Shredded Beef!

Why You Will Love These Cilantro Lime Flat Iron Steak Fajitas:

They are packed with flavor. A perfectly seasoned cilantro lime marinade makes these steak fajitas so amazing. Allowing the meat to marinate makes for the most tender steak that will be bursting with flavor!
Quick and easy to make. While you may have to wait for the meat to sit and soak in all the flavor, the actual preparation is pretty simple and straightforward. The meat cooks up in a cast iron pan quickly and dinner is served in no time!
Various ways to serve. While we love adding these to tortillas, there are so many other ways to enjoy these. Try adding the meat and veggies over top of a salad, in quesadillas, as part of burrito bowls, and so much more!

What’s so Great about Flat Iron Steaks?

The flat iron steak cut comes from the shoulder, cut from the top blade. Also known as: Boneless Top Chuck Steak; Book Steak; Butler Steak.

Extremely tender, well-marbled and flavorful and great for various methods of cooking beyond grilling makes it a great cut of meat for this recipe.

Great for stir fries, skillet cooking, broiling and more. It’s an affordable cut and it’s versatility makes it a great choice!

Recipe Ingredients:

flat iron steak: flat iron is ideal for searing as is done in this recipe. It slices up perfectly for the fajitas. If you cannot find a flat iron steak, you can use a flank steak or skirt steak in place of it. Try to select one that is about 1 inch thickness. A thicker steak will just require longer cooking time.
bell peppers: red bell pepper and green bell pepper is our preference but choose your favorite.
onion: red onion is used in this recipe, but a white onion, yellow onion or another variety will work just fine.
olive oil: use extra virgin olive oil for optimal flavor in the marinade.
lime: fresh lime juice and zest for the marinade gives it the most flavor. I don’t suggest using bottled lime juice.
Worcestershire: I can’t make a beef recipe without this! It adds that bold flavor and really brings out the best in any steak marinade.
honey: a touch of sweetness rounds out tart from the lime. You can certainly use different preferred sweetener but the added from flavor from the honey will be missing.
cilantro: fresh, and lots of it! Chopped and added to the marinade and then sprinkled over top of the steak fajitas for serving.
seasoning: the seasoning used in this marinade include chili powder, ground cumin, oregano, garlic powder and cayenne pepper. You do not have to add the cayenne or you can start small and add more later.
sea salt and pepper: a touch of salt and black pepper in the fajita marinade but you can also sprinkle on a touch of salt and pepper as well before adding the steak to the skillet. That is totally optional and may be too much for some!
tortillas and toppings: nothing like warm tortillas and all of your favorite fixings to make a delicious meal all the more amazing. There are plenty of ways to serve these fajitas outside of just in a soft tortilla, and so many toppings including guacamole, sour cream, salsa, queso fresco and so much more!

Step-By-Step Instructions:

Chopped cilantro, oil, spices and lime juice in bowl.

Cilantro lime marinade in bowl with whisk.

In a small mixing bowl, whisk together all of the marinade ingredients well. Taste and adjust seasoning as desired. Set aside.

Slice the onions and peppers and add to a large resealable plastic bag or a shallow dish. Pat the flat iron steak dry with a paper towel and then place it in a separate plastic bag.
Pour 1/4 cup of the prepared marinade over the sliced vegetables. Seal the bag and toss to combine and coat all of the onions and peppers.
Pour remaining steak marinade over the meat and seal, and allow the marinade to fully coat the steak.
Refrigerate the meat and veggies for about 1-4 hours. Try not to exceed 6 hours as the lime juice’s acidity can cause the steak to become less tender if left too long.

Seared flat iron steak in cast iron skillet.

Sliced onions and peppers in cast iron skillet.

15-30 minutes before cooking, remove the steak and vegetables from the refrigerator.
Heat a 10-12 inch cast iron skillet to medium-high heat. Allow it to get HOT before adding the steak to make for the perfect sear. When the pan is super hot, brush it lightly with olive oil. Remove the steak from the marinade and allow excess marinade to drip off. Place the steak on the hot skillet and allow it to cook undisturbed for about 3-4 minutes.
Flip and cook another 3-4 minutes or until desired doneness. Use an instant read meat thermometer to check. You want to pull your steak off just before it reaches your desired temperature: 145°F for medium rare beef, 160°F for medium, and 170°F for well done.
When the steak is cooked, remove it from the pan and rest on a dish tented with foil.
Add the onions and peppers along with the marinade in the bag to the skillet and cook until tender but still crisp. This will usually take about 4-5 minutes.

Skillet with flat iron steak slices and fajita vegetables topped with cilantro.

Once the vegetables are done and the meat had rested, slice the steak into very thin strips, cutting against the grain and add back into the skillet to toss with the onions and pepper.
Serve immediately in warm tortillas with your favorite toppings!

Recipe Tips

Select a steak with even thickness. This will ensure the most success when cooking. The more uniform the steak is in thickness throughout, the more even it will cook and you will get the perfect doneness across the entire steak!
Cut the steak in half or work in batches if needed. When making this flat iron steak fajitas recipe, you may need to make the steak a touch smaller to fit in the skillet as some of them are a bit long and if your pan is less than 12 inches, you may need to adjust. Cutting the steak in half before cooking is a great option to be able to fit and cook at the same time.
Know the temperature you are aiming for when cooking. Using a meat thermometer is the best way to make sure your steak is cooked to perfection. Aim for 145°F for medium rare beef, 160°F for medium, and 170°F for well done. Keep in mind that beef’s internal temperature will continue to rise, even after it’s removed from the heat so pull it off just before it hits the temperature you are desiring.
You can certainly grill your steak fajitas if desired. The temperature and the recipe process will ultimately be the same. In fact, you can place your cast iron skillet right onto the grill and cook. Or you can place the steak on the grill grates and cook the vegetables in the skillet.

Steak fajitas served on flour tortillas topped with sour cream on plate.

Storage:

Store leftover fajitas in an airtight container for about 3-4 days in the refrigerator. Leftovers can also be frozen for up to 3 months in a freezer safe container.

If freezing, you can portion out rice bowls with the steak and veggies on top and then freeze for easy grab and go meals!

Serving Suggestions:

Go classic and serve in warm tortillas with your favorite toppings including guacamole, pico de gallo, diced tomatoes, lettuce, cheese, and so much more!
Serve on top of a big salad. This steak salad would be great with fajita steak!
Add to a quesadilla
Make breakfast tacos and add some scrambled eggs into your tortillas
Make rice bowls with lots of extra toppings!