Recipe: Steak Fajitas
Print RecipeIngredients
1 tablespoon ground cumin
2 teaspoons chile powder
½ teaspoon freshly ground black pepper
1 pound skirt or flank steak, cut into 2 pieces
4 garlic cloves, smashed
Finely ground zest of 1 lime
¼ cup fresh lime juice
¼ cup Worcestershire or soy sauce
¼ cup plus 2 tablespoons vegetable oil
1 medium onion, halved and cut into ¼-inch slices
3 bell peppers, seeded and cut lengthwise into ¼-inch slices
4 large or 8 small flour tortillas
Crumbled queso fresco or feta cheese, for serving
Chopped cilantro, for serving
Salsa, for serving
Tools
Resources
The Field Method for Cast Iron Care
Instructions
In a small bowl, stir together the cumin, chile powder, and pepper. Generously season the steak all over with the seasoning, rubbing it into the crevices. (Reserve about 1 teaspoon of the seasoning for the peppers and onions.) In another bowl, whisk together the garlic, lime zest and juice, Worcestershire sauce, and ¼ cup vegetable oil. Transfer the steak to a resealable bag and pour the marinade over. Push out as much air as possible and seal the bag. Refrigerate for at least 3 and up to 12 hours, turning the bag over a few times.
In a No.8 (or larger) Field Skillet, heat the remaining 2 tablespoons of vegetable oil over medium-high heat. When the oil shimmers, add the onion and a pinch of salt and cook, stirring frequently, until beginning to soften and brown, about 5 minutes. Add the peppers and the reserved spice mix and cook, stirring frequently, until the peppers are softened and beginning to brown, about 5 minutes longer. Turn off the heat.
Remove the steak from the marinade and pat dry with paper towels. Preheat a No.9 Field Griddle over medium-high heat for a few minutes. Add 1 tortilla to the griddle and warm for 20 to 30 seconds, then flip and warm for 20 to 30 seconds longer. Transfer to a plate and cover with a towel or aluminum foil. Repeat with the remaining tortillas.
Add the steak to the griddle and cook, turning every minute or so, until cooked to your desired doneness, about 7 to 8 minutes total for medium rare. Transfer the steak to a cutting board and let rest for about 10 minutes, then slice across the grain into ½-inch strips. Transfer the sliced steak and any accumulated juices to the skillet with the onion and peppers.
Serve the fajita mixture with the tortillas, cheese, cilantro, and salsa.
Seasoning Rating: Better
Seasoning Ratings:
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
