Poblano peppers, red onions and medium-rare flank steak rubbed with a spicy blend of Mexican spices. Top with cheese and avocado.
- 1 pound flank or skirt steak
- 3 poblano peppers, sliced
- 1 medium red onion, sliced
- 10–12 6-inch flour tortillas
- 1–2 avocados, sliced, for topping
- 2 limes
- Mexican blend cheese, for topping
- Fresh cilantro, for topping
- 2 tablespoons canola oil, for searing
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 packed teaspoon, brown sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Pinch of salt and pepper to taste
- Remove steak from the fridge 30 minutes before searing. Combine all steak seasoning ingredients in a small bowl and mix well. Coat both sides of the steak in juice from half a lime, rubbing into the meat. Dry rub each side of the steak with a heaping teaspoon of steak seasoning, fully coating. Let rest for 30 minutes.
- Meanwhile, thinly slice the poblano peppers and red onion, set aside.
- Add 1 tablespoon of oil to a cast iron skillet and turn up to medium-high heat. Allow the skillet to become hot first. Place the steak face down and sear undisturbed for 4-5 minutes. Flip and sear for an additional 4-5 minutes. Remove from the pan and place on a plate. Cover in aluminum foil.
- Add the peppers and onions to the skillet with another tablespoon of oil, reduce heat to medium and cook until tender and golden, about 5-7 minutes. Season with salt and pepper.
- Place the steak on a cutting board and find the natural grain running lengthwise through the steak. Cut the steak into thin slices AGAINST the grain. This is to ensure the steak is tender and easy to bite. If you slice with the grain, the meat will be much tougher to bite.
- Return the steak to the skillet and sear longer on the stove top if desired (for medium and higher).
- Serve directly in the skillet with warm tortillas, sliced avocado, cheese, and lime wedges.
Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation.
Temperatures for steak
Rare: 120° F to 125° F
Medium rare: 125° F to 130° F
Medium: 135° F to 140° F
Medium well: 145° F to 150° F
Well done: 160° F and above
Keywords: flank steak fajitas, skillet fajitas