Flank steak fajitas are something we don’t eat enough. I’ve seriously been making fajitas since I was 12 years old, yet we somehow replaced the fajita with the fish taco craze the past few years. With a cast iron skillet, you can make everything in one pan and it will stay nice and hot when serving—just like a restaurant.

Cast iron skillet fajitas are partly inspired by a new side dish I dreamt up a few months ago. Sauteed poblano peppers and red onions. It’s the perfect flavorful topping over brown rice or quinoa. Don’t know how we arrived there, but who doesn’t love grilled peppers and onions in fajitas?

Poblano peppers have a lot more flavor than your typical bell pepper. They have a hint of smoke and spice, yet overall are very mild. Paired with red onions and seasoned flank (or skirt) steak, it’s all you need for a perfect fajita—plus maybe a little cheese and avocado!

Flank Steak Fajita Marinade

Most people marinade flank/skirt steak, however, for simplicity, I opted for a homemade dry rub consisting of chili powder, cumin, paprika, garlic, and brown sugar. It adds a nice spicy, flavorful touch with a hint of citrus (from fresh lime) and brown sugar.

If you prefer an overnight marinade, I’ve used the following basic marinade with solid results. You can easily make your own with a blend of oil, spices, and acids. Let rest for 24 hours for most flavor-infused results. Overnight or 6 hours works too.

Basic carne asada marinade:

• 1/4 cup soy sauce
• 1/4 cup olive oil
• 2 limes, juice squeezed
• 2 garlic cloves, sliced
• 1 teaspoon cumin
• 1 teaspoon paprika
• salt and pepper, to taste

How to Cut Flank Steak

One critical tip when serving steak fajitas is to properly (and thinly) slice the steak for tenderness (I learned the hard way). Skirt and flank steak tend to be very flavorful, yet tougher cuts due to the dense muscle fibers. You will notice the steak has a very defined grain running through it. It may be more noticeable after you cook it. Slicing strips with the grain will force you to bite through these tough fibers. If you slice against the grain, the meat will break apart much easier.

No one likes fajitas that fight back.

More Tacos

• Spicy shrimp tacos
• Sesame beef tacos
• Carne asada tacos
• blackened fish tacos

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