MARINADE FOR FLAT IRON STEAK FAJITAS RECIPES
SOUTHWESTERN FLAT IRON STEAK FAJITAS RECIPE - FOOD.COM
Flat iron steak is a tender cut from the chuck top blade roast. If flat iron steak is unavailable, you can use flank steak, skirt steak, or chuck steak - but you will have to adjust the cooking time to a time that is appropriate for their thickness. Steak should marinate overnight in the refrigerator. The sauces can all be made the night before as well, cover and refrigerate. Pico De Gallo is Spanish for "rooster's beak". It is traditionally a relish chopped ingredients. The version below is similar to what you would find in Mexico and makes about 1 1/2 cups. Guacamole makes about 1 cup. Cilantro Cream Sauce makes about 1/2 cup. The Fajita Marinade makes about 2 cups.
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 4-6 serving(s)
Number Of Ingredients 31
Steps:
- Put marinade ingredients and steak in a large zip-lock bag or container with lid and marinate in refrigerator overnight.
- Combine all the ingredients for each sauce; Pico De Gallo, Guacamole & Cilantro Cream Sauce. Do not mash the avocados in the guacamole - leave as cubes. Cover and put in refrigerator.
- To prepare the fajitas, preheat grill or broiler on high. If you have a cast iron fajita skillet, heat it in the oven for 20 minutes. 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 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 1 tsp of Southwest Chipotle Seasoning. Remove pan from heat.
- Place vegetables on the heated Cast Iron Fajita Platter or on a serving plate. Place sliced Flat Iron Steaks on top of the vegetables. Serve with tortillas, Pico de Gallo, Cilantro Cream Sauce and Guacamole. Top with shredded cheese, if so desired.
Nutrition Facts : Calories 1168.6, FatContent 57.5, SaturatedFatContent 17.5, CholesterolContent 162.4, SodiumContent 5624.1, CarbohydrateContent 100.1, FiberContent 13.2, SugarContent 19.2, ProteinContent 65.1
FLAT IRON STEAK FAJITAS - HY-VEE RECIPES AND IDEAS
Marinate the steak and Hy-Vee Short Cuts vegetables for at least 2 hours to infuse the flavor of the Caribbean kick marinade.
Provided by Hy-Vee Test Kitchen
Prep Time 2 hours
Cook Time 2 hours 25 minutes
Yield 4
Number Of Ingredients 9
Steps:
- 1.
In a large resealable plastic bag, combine flat iron steaks and 1/2 cup marinade. In a separate resealable plastic bag, combine vegetables and remaining 2 tablespoons marinade. Place both bags in refrigerator and allow to marinate for 2 hours, turning bags occasionally.
- 2.
Prepare a charcoal or gas grill for direct grilling over medium-high heat. Remove steaks from marinade; discarding marinade. Grill steaks for 10 to 12 minutes for medium-rare (130 degrees) or 12 to 15 minutes for medium (140 degrees), turning once halfway through cooking. Allow steaks to rest 3 to 5 minutes.
- 3. Meanwhile, heat oil in a skillet over medium-high heat. Reduce heat to medium and add marinated vegetables. Cook until tender, about 5 to 7 minutes, tossing vegetables occasionally.
- 4. Warm tortillas according to package directions. Thinly slice flat iron steak. Serve steak in warmed tortillas and topped with shredded cheese, cilantro, salsa or sour cream, if desired.
Nutrition Facts : Calories 450, FatContent 22g, SaturatedFatContent 8g, TransFatContent 0g, CholesterolContent 80mg, SodiumContent 1340mg, CarbohydrateContent 36g, FiberContent 2g, SugarContent 15g, ProteinContent 22g
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