If you are like me, you really like the ease and convenience of a one-pan or one-pot meal. While this dish requires a little more, in the spirit of one pan cooking it rocks.
Now I know what you are thinking – Flank Steak Fajitas that are seasoned with a rub and not soaking in a marinade before cooking – really? Yeah, I know Flank Steaks are usually marinated first. That’s to help keep the meat tender, not necessarily to give it depth of flavor. You’re going to get that in the rub. Just remember to cook it fast, and keep it on the rare side.
Flank steaks are harvested from the belly muscles of a cow. To keep a flank steak from becoming shoe-leather, it should be flash grilled, pan-fried or broiled. A good sear while keeping the juices within is important. Just as important is cutting the Flank Steak across the grain. Remember, while lean, the belly of the cow is well-exercised. If a flank steak is cooked medium-rare, it will be delicious and tender. This relatively long, flat cut of steak is the perfect alternative to the traditional skirt-steak used in fajitas.
One-Pan Flank Steak Fajitas
2 tablespoons Mexican Chili Powder
2 teaspoons ground Cumin
2 teaspoons Sea Salt
1/2 teaspoon Garlic Powder
In a small bowl, mix together the spices. Set aside until ready to use.
1 Red Onion, halved and cut into 1/4-inch slices
1 medium Red Bell Pepper, cored and cut into 1/4-inch strips
1 medium Yellow Bell Pepper, cored and cut into 1/4-inch strips
1/4 cup Vegetable Oil
1 1/3 lb Beef Flank Steak
Position oven rack 4 inches from broiler. Spray 18-inch by 13-inch by 1-inch rimmed baking pan with cooking spray. Set aside.
Peel and cut red onion into 1/4-inch sliced from tip to root. Break slices into slivers and set aside. Core and slice bell peppers into 1/4-inch wide strips.
In large bowl, toss onion, bell peppers, 2 tablespoons of the vegetable oil and 1 tablespoon of the seasoning mixture; mix until evenly coated. Transfer vegetable mixture to pan in single layer, allowing room for steak.
In same bowl, add remaining 2 tablespoons oil and remaining seasoning mixture. Add steak; rub mixture into steak. Transfer steak to pan with vegetables.
Broil 9 to 11 minutes, stirring vegetables once, until instant-read thermometer inserted in thickest part of steak reads 130 degrees (for medium-rare).
Transfer steak to cutting board; cover with foil. Let stand 5 minutes. Stir vegetables, and return to oven 2 to 6 minutes or until vegetables are blackened in spots.
Thinly slice steak on the bias, against the grain. Return sliced beef to the pan with the grilled vegetables. Cover and keep warm.
1 bunch Fresh Cilantro, chopped
1 Lime, sliced into wedges
6 Flour Tortillas, Fajita size
1 cup Sour Cream
1 cup Salsa
1 cup Guacamole
Finely chop cilantro and set aside. Cut lime into wedges, set aside.
Gently warm tortillas on a flat skillet, about 30 seconds per side over medium-high heat. Wrap tortillas in foil and keep warm until ready to use.
Slice lime, place wedges in a small bowl for serving.
Spoon sour cream, salsa and guacamole into small serving bowls. Chop cilantro and place in a small serving bowl.
When ready to enjoy, place sheet pan with steak in the center of the table, surrounded by tortillas and bowls of garnishes. Build fajitas as desired.