Cilantro Lime Steak Fajitas

Skillet with steak fajitas topped with cilantro.

5 from 1 vote

Cilantro Lime Steak Fajitas

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 family is going to love!

Prep Time10

Cook Time15

Marinate2

Total Time25

Course: Main Course

Cuisine: American

Servings:

Author: Lorie Yarro

Ingredients

1 ½ lb flat iron steak approx. 1 inch thickness
1 green bell pepper sliced thin
1 red bell pepper sliced thin
1 small red onion sliced thin

Marinade Ingredients:

1/4 c olive oil
1/4 lime juice
1 tsp lime zest
1 tsp Worcestershire sauce
1 T honey
1/4 c chopped cilantro
1 tsp garlic
2 tsp chili powder
1 tsp cumin
½ tsp oregano
¼ tsp cayenne pepper optional
½ tsp sea salt
½ tsp pepper

Instructions

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 plastic ziplock gallon sized 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.
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. 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. 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.
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!

Notes

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.

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