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Grilled Steak Fajitas

October 10, 2010
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Steak Fajitas1 This is the first time I have cooked a flat iron steak. I saw it in Whole Foods and remembered reading about this reasonably priced yet delicious cut of beef. Like a skirt steak, the meat is to be cut against the grain. It has very good marbling ensuring delicious flavor.

I wasn’t sure how I would be using the cut but somehow Mexican food came to mind. I envisioned a dry rub on the steak and making steak fajitas. That is what I did- I mixed ground coriander, roasted cumin seeds, salt, ancho chili powder and paprika. I let the steak sit in the fridge for a while and prepared an avocado crema (recipe to follow tomorrow). I grilled the steak, about medium and it was perfect. The meat tasted delicious- I couldn’t believe it was so reasonably priced. Definitely try this cut next time you go to the supermarket.

I sauteed peppers and onions to serve on top and used corn tortillas instead of the flour ones. I made some rice with tomatoes and garlic and it was a delicious meal…

  • 1 to 1½ pound flat iron steak
  • 2 teaspoons kosher salt
  • 2 teaspoons ground coriander
  • 1 teaspoon ground roasted cumin seeds
  • 1 teaspoon ancho chili powder
  • 2 teaspoons paprika

Mix the salt, coriander, cumin, ancho chili powder and paprika in a small bowl. Sprinkle the mixture all over the steak on both sides and marinate for 2 to 3 hours in the fridge. Take out an hour before ready to grill or cook.

Grill on a high grill about 8 minutes on each side (results in a medium steak). Keep it covered with foil for 15 minutes. Slice against the grain and keep aside.

  • 1 large yellow onion, sliced
  • 1 red peppers, sliced
  • 1 tablespoon extra light olive oil
  • Salt

Steak Fajitas

Heat a non-stick pan with the olive oil. Add the onions and peppers. Saute on medium high heat till the vegetables are soft and golden brown. Sprinkle some salt and turn heat off. Add the warm steak slices with the vegetables and mix well.

  • 6 to 8 small corn tortillas, heated

Place a few pieces of the steak slices, peppers and onions on each tortilla. Top with a dollop with avocado and poblano pepper crema (recipe to follow) and serve.

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