Flatiron steak is a great cut for fajitas. It’s more tender than skirt and flank steak and has a marbling of fat that makes the cut super flavorful. In this recipe, the steak sits in a dried chili marinade that not only adds flavor, but also creates a nice deep crust after cooking. Don’t skip the homemade tortillas! They are soft, pliable and taste best warm.
| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 1 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 1/2 white onion, cut into thick wedges
- 4 cloves garlic, peeled
- 1 teaspoon vegetable oil
- 2 dried ancho chile peppers, stems removed
- 1/3 cup plus 2 tablespoons fresh orange juice
- 2 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- Kosher salt and freshly ground pepper
- 2 1/2 pounds flatiron steak (about six 7-ounce steaks, 1/2 to 3/4 inch thick)
- 2 red onions, sliced into 1/2-inch-thick strips
- 2 red bell peppers, sliced into 1/2-inch-thick strips
- 2 poblano peppers, sliced into 1/2-inch-thick strips
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 6 tablespoons vegetable oil
- Kosher salt and freshly ground pepper
- 1/2 cup fresh cilantro, chopped
- Flour tortillas (recipe follows)
- Assorted toppings, such as diced avocado, sour cream or crema, pico de gallo and salsa, sliced radishes, lime wedges, pickled and/or fresh jalapenos, crumbled cotija cheese, hot sauce and/or chopped fresh cilantro
- 3 cups all-purpose flour, plus more as needed
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup lard or vegetable shortening
- 1 cup hot water
Instructions
- Make the marinade: Preheat the broiler. Toss the white onion, garlic and vegetable oil on a baking sheet. Broil, turning halfway through, until softened and charred in spots, 3 to 5 minutes. Meanwhile, toast the ancho chiles in a large cast-iron skillet over medium-high heat, turning, until blistered slightly, 3 to 5 minutes. Transfer to a medium bowl and cover with water. Let soak until softened, about 20 minutes. Drain, reserving the soaking liquid.
- Combine the broiled onion and garlic, the softened ancho chiles plus 2 tablespoons of the soaking liquid, the orange juice, lime juice, cumin, coriander, oregano, 1 teaspoon salt and a few grinds of pepper in a blender; blend until very smooth.
- Pour the marinade into an 8-inch square baking dish and add the steak, turning to coat. Cover and refrigerate 3 to 4 hours. Remove from the refrigerator and let sit at room temperature about 30 minutes before cooking.
- Make the fajitas: Place a baking sheet on the middle oven rack and preheat to 475˚ F. Combine the red onions, bell peppers, poblanos, cumin, coriander, oregano, garlic powder, 2 tablespoons vegetable oil, 1/2 teaspoon salt and a generous grinding of pepper in a large bowl; toss to coat. Spread on the hot baking sheet and roast, tossing halfway through, until the vegetables are crisp-tender and charred in spots, 12 to 16 minutes. Remove and toss with the cilantro.
- Meanwhile, wipe off some of the marinade from the steaks, place them on a separate baking sheet and season generously with salt and pepper. Heat 2 tablespoons vegetable oil in a large cast-iron skillet over medium-high heat until very hot. Add half of the steaks and cook until browned, 3 to 5 minutes per side for medium rare. Remove to a cutting board and cover with foil. Wipe out the skillet, add the remaining 2 tablespoons vegetable oil and repeat with the remaining steaks. Let the steaks rest, 5 to 10 minutes, then slice against the grain.
- Serve the steak and vegetables with the tortillas and assorted toppings.
- Whisk the flour, baking powder and salt in a large bowl. Add the lard and mix with your hands until crumbly. Slowly pour in the hot water, mixing with your hands. If the dough is still sticky, add more flour, 1 teaspoon at a time. Turn out onto a lightly floured surface and knead until smooth, 2 to 3 minutes. Cover with a damp towel and let rest 10 minutes.
- Line a baking sheet with a damp towel. Knead the dough a few times, then divide into 16 balls. Flatten the balls into small disks. Roll out each disk into a 6-inch round and place on the baking sheet; cover with another damp towel.
- Heat a cast-iron skillet over medium heat. Add a tortilla and cook until puffed and browned in spots, 30 to 45 seconds. Flip and press slightly with a spatula; cook 45 more seconds. Flip and cook 10 to 15 seconds on the first side. Remove to a plate lined with a dry towel and cover with another dry towel to keep warm. Repeat with the remaining tortillas.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 620 |
| Total Fat | 32 g |
| Saturated Fat | 8 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 35 g |
| Cholesterol | 96 mg |
| Sodium | 805 mg |