Go Back

Flat Iron Steak Fajitas

This dish features thin slices of flat iron steak quickly stir-fried with colorful bell peppers and spices, served in soft tortillas. The steak develops a caramelized exterior while remaining juicy and tender, complemented by the crispness of the peppers and the warmth of warm tortillas, resulting in a vibrant, flavorful meal with a satisfying bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound flat iron steak sliced into thin strips
  • 3 bell peppers bell peppers mixed colors, sliced into strips
  • 3 cloves garlic minced
  • 2 teaspoons cumin ground
  • 1 teaspoon paprika smoked or sweet
  • 2 tablespoons vegetable oil for high-heat cooking
  • 8 small flour tortillas flour tortillas for serving
  • to taste salt
  • to taste black pepper

Equipment

  • Cast iron skillet or heavy-duty frying pan
  • Chef's knife
  • Cutting board
  • Tongs
  • Measuring spoons

Method
 

  1. Begin by slicing the flat iron steak into thin strips against the grain. Set aside on a plate.
  2. Slice the bell peppers into thin strips, removing the core and seeds, then set aside.
  3. Mince the garlic cloves finely, releasing their fragrant aroma.
  4. Heat a cast iron skillet over medium-high heat and add vegetable oil, allowing it to shimmer and heat through.
  5. Add the sliced beef to the hot skillet, spreading it out in a single layer. Let it sear untouched for about 2 minutes until the edges start to brown and caramelize.
  6. Use tongs to toss the steak slices, then cook for another 2-3 minutes until fully browned but still juicy.
  7. Add the minced garlic, ground cumin, paprika, and a pinch of salt and pepper to the skillet. Stir quickly to coat the meat and release a fragrant aroma, cooking for 30 seconds.
  8. Push the meat to one side of the skillet, then add the sliced bell peppers to the open space. Cook, stirring occasionally, for about 4-5 minutes until peppers are crisp-tender and slightly charred edges develop.
  9. Combine the meat and peppers, stirring well to mix the flavors and heat through for another 1-2 minutes.
  10. Warm the flour tortillas in a dry skillet for about 30 seconds on each side or wrap in a damp towel and microwave for 20 seconds until soft and pliable.
  11. Spoon the hot steak and pepper mixture into the center of each tortilla, then fold or roll to enclose the filling.
  12. Serve immediately with your favorite toppings or sides, savoring the vibrant aromas and textures.

Notes

For added flavor, consider topping with sliced avocado, sour cream, or shredded cheese.