Tex-Mex staple: fajitas—and such a delicious one at that. In Texas, the authentic cut of beef for fajitas is skirt steak, so I’d likely be shown the border for using flatiron in this recipe. But my market didn’t have skirt steak today, so I compromised. Flank would make a good substitute as well. Of course, the flatiron cut is much thicker than skirt, so grilling time is longer. That's okay—it's worth the wait.
Seasoned Flatiron Steak
I love cooking fresh vegetables outdoors too, so for this recipe, I took everything to the grill. While the steak was resting, I seared the veggies in a cast-iron skillet over the open flame. Mmmm. Simple, fresh, and no mess in the kitchen.
Note: I made ranchero sauce for the fajitas (because ranchero is the king of Tex-Mex, Mexican, or southwestern sauces, in my book), but you can use your favorite rich, smoky, spicy sauce if you want, or even salsa.
For a cheesy, chicken version of fajitas, check out Chicken Fajitas with Jalapeño Cheese Sauce.
- 4 scallions, cut into 1-inch pieces
- 2 small poblano chiles, cut into short, thin strips
- 1 small red bell pepper, cut into short, thin strips