Appetizers 7grilled fajitas

Published on April 30th, 2012 | by SteakBytes

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Flat Iron Steak Fajitas

 

Chef Karl has whipped up some tasty fajitas with a hearty beef flavor. Featuring our Omaha Steaks Flat Iron Steaks, this recipe for Flat Iron Fajitas adds some Southwestern flavor to a classic dish.

Steak Fajita Ingredients:

4 Omaha Steaks Flat Iron Steaks
2 tsp Omaha Steaks Southwest Chipotle Seasoning
1 tsp Olive Oil
1 large Yellow Onion, sliced lengthwise
1 Red Bell Pepper, seeded and sliced lengthwise
24 Flour Tortillas, 6 inch
Shredded cheese, optional
Sour Cream, optional
Cast Iron Fajita Sizzle Platters, optional

Guacamole Ingredients:

3 Avocados, medium
1 Tbsp Lime Juice, fresh
½ Cup Pico De Gallo
1 ½ tsp Garlic, minced
1 Tbsp Olive Oil
1 tsp Jalapenos, minced
1 tsp Kosher Salt

Fajita Marinade Ingredients:

1 Cup Soy Sauce
1½ Cups Pineapple Juice
1 Tbsp Ground Cumin
1½ tsp Fresh Garlic Minced
3 Tbsp Fresh Squeezed Lime Juice

Pico De Gallo Ingredients:

2 Cups Roma Tomatoes, diced
½ Cup White Onion, diced
3 Tbsp Cilantro, chopped finely
1 Tbsp Jalapeno, minced
1 Tbsp Lime Juice, fresh
1 tsp Kosher Salt

To prepare the Steak Fajitas:

  • Preheat grill or broiler on high.
  • Heat the Cast Iron Fajita Sizzle Platter on the stovetop on high for 20 minutes.
  • Remove thawed Flat Iron Steaks from packaging. Marinate for 6 hours to overnight in the Fajita Marinade.
  • 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 Fajita Marinated Flat Iron Steak.
  • Slice steak across the grain.
  • Meanwhile, heat olive oil in a large sauté pan over high heat.
  • Add onions to pan and cook 1 minute, stir constantly.
  • Add peppers to pan and sauté for 1 minute, stir constantly.
  • Season with 2 tsp of Southwest Chipotle Seasoning.
  • Remove pan from heat.
  • Place vegetables on the heated Cast Iron Fajita Sizzle Platters.
  • Place sliced Fajita Marinated Flat Iron Steaks on top of the vegetables.
  • Serve with tortillas, Pico de Gallo and Guacamole.
  • Top with shredded cheese and sour cream, if so desired.

Serves 12

Procedures for Fajita Marinade:

  • Combine all ingredients with a whisk in a mixing bowl.

Makes about 2 cups

 

Procedure for Pico De Gallo:

  • To prepare the Pico de Gallo, combine tomatoes, onion, cilantro, jalapeno, lime juice and salt in a mixing bowl and mix well.
  • Keep refrigerated.

Makes about 3 cups

Procedure for Guacamole:

  • To prepare Guacamole, cut avocadoes in half, removing pit.
  • Score avocados without cutting through skin.
  • Scoop avocado from skin; placing in a mixing bowl.
  • Add remaining ingredients and fold using a rubber spatula.
  • Do not over mix or over mash the avocado.
  • If not serving Guacamole immediately; place plastic wrap on top, push into bowl so touching Guacamole.
  • Seal in airtight container.
  • Store in refrigerator.

Makes about 2 cups

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