Here’s a simple flap steak or flatiron steak fajita recipe for your grilling this summer…and into the fall because it can be made in a pan as well as on a grill! The steak is marinated in fresh lemon and garlic, then served with stir-fried peppers and onions (with a little jalepeno for extra spice)! This would make a good weeknight dinner as well. Just start the steak marinating in the morning, and in the evening you are only about twenty minutes from hot fajitas!
For a gluten free option use corn tortillas instead of flour tortillas.
For a dairy free option replace the sour cream and cheese toppings with avocado slices.
Recipe adapted from this recipe.
(Gluten Free Option, Dairy Free Option, Egg Free, Soy Free, Nut Free, Refined Sugar Free)
Flatiron or Flap Steak Fajitas
(Gluten Free Option, Dairy Free Option, Egg Free, Soy Free, Nut Free, Refined Sugar Free)
Here’s a simple flap steak or flatiron steak fajita recipe for your grilling this summer…and into the fall because it can be made in a pan as well as on a grill! The steak is marinated in fresh lemon and garlic, then served with stir-fried peppers and onions (with a little jalepeno for extra spice)! This would make a good weeknight dinner as well. Just start the steak marinating in the morning, and in the evening you are only about twenty minutes from hot fajitas!
For a gluten free option use corn tortillas instead of flour tortillas.
For a dairy free option replace the sour cream and cheese toppings with avocado slices.
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 clove of garlic (mince)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- Freshly ground black pepper
- 1 1/2 pounds flatiron or flap/blade steak
- 1 onion (halved and sliced)
- 1 red bell pepper (sliced)
- 1/2 of a jalepeno (optional, finely chopped)
- 1 green bell pepper (sliced)
- 2 teaspoons sesame seeds
- About 10 7-inch flour tortillas or 15 5-inch corn tortillas
- 1/4 cup lemon juice (for topping)
- Sour cream (for topping)
- Salsa (for topping)
- Cheddar cheese (for topping)
- In a heavy duty plastic bag, combine all the ingredients from olive oil to meat.
- Marinate at least 1 hour or overnight.
- If cooking indoors: Preheat a cast iron pan to medium high heat, coat the bottom with olive oil.
- If cooking outdoors: Heat up the grill.
- When the grill/pan is hot, remove the steak from the bag and place in the pan/on the grill. Cook for about 3 minutes per side, until medium rare. Since the steak is very thin, you’ll want to have the grill/pan pretty hot so you get a nice sear on the outside but a medium rare inside. If you want to temp check, inner temp should be around 130 degrees F.
- Remove the steak from heat, rest for 5 minutes, and then slice into thin strips.
- While the steaks are cooking: Heat a large skillet to medium heat, coat the bottom with oil, and fry the onions, peppers, sesame seeds, and some salt and pepper (to taste). Cook until tender.
- Warm the tortillas up in the oven.
- Arrange the peppers, onions, and meat on the tortilla, cover with toppings, fold the tortillas, and serve!
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