A rub of chili powder, cumin, smoked paprika, garlic powder, salt and pepper goes on the whole flank steak, which is seared in a very hot cast-iron skillet to 145°F and rested with a pink center.
Red, yellow and green peppers and a sliced onion soften and char in the same pan. The steak is sliced thinly across the grain, tossed briefly with the vegetables and served on warm flour tortillas with cilantro and lime.
Why This Recipe Works
- Searing the steak whole keeps the center pink while the outside chars.
- Resting before slicing lets the juices settle, so they stay in the meat.
- Slicing across the grain shortens the fibres of flank steak, making each strip tender.
How to Make It
Steak rubbed
Combine the chili powder, cumin, smoked paprika, garlic powder, salt and black pepper and rub it over the flank steak.
Seared to 145°F and rested
Heat 1 tbsp olive oil in a very hot cast-iron skillet. Sear the steak to 145°F for medium with pink in the center, then rest on a board for 3 minutes.
Peppers and onion charred
Add the remaining olive oil, the peppers and onion to the skillet and cook until softened and lightly charred, 6 to 8 minutes.
Sliced and tossed
Slice the rested steak thinly across the grain and toss it briefly with the peppers and onion.
Served on tortillas
Serve on warm flour tortillas with cilantro and lime wedges.
Ingredient Notes
- Flank steak
- One and a quarter pounds, seared whole and sliced after resting.
- Red, yellow and green bell peppers
- One of each, sliced into strips for the three colours in the skillet.
- Small flour tortillas
- Eight, warmed just before serving.
Steak Checks, Sear to Slice
Flank steak rewards attention at three moments.
Skillet in
The cast iron is very hot and the oil shimmers.
The rub chars instead of steaming.
Off the heat
The thickest part reads 145°F.
Medium, with pink in the center.
Before slicing
The steak has rested 3 minutes and you can see the grain.
Slicing across the grain keeps strips tender.
Success Tips
- Let the cast-iron skillet heat for several minutes before the flank steak goes in so it chars on contact.
- Slice the fajita steak on a slight diagonal as well as across the grain for wider, tender strips.
- Warm the flour tortillas in a dry skillet or wrapped in foil so they fold without cracking.
Serving Ideas
Bring the skillet to the table with the warm tortillas, cilantro and lime wedges so everyone can fill their own.
Storage and Reheating
Refrigerate
Refrigerate leftover steak and vegetables together and reheat briefly in a hot skillet so the steak stays pink.
Frequently Asked Questions
How cooked is the steak?
Seared to 145°F, which is medium with pink in the center, then rested 3 minutes before slicing.
Are there cheese or sour cream toppings?
No. The fajitas are served with cilantro and lime wedges.
