Cast Iron Steak Fajitas

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Today we may have many versions of fajitas, but the original and still my favorite is the traditional steak fajita made with skirt steak.

In the 1930s and 1940s, the Mexican ranch hands known as Vaqueros were given the unwanted less desirable skirt steak as partial payment by the west Texas ranches they worked. And so the tradition of grilling the steak on their campfires and laying it in tortillas began, making this a true tex-Mex dish.

I have chosen to pan sear in a cast-iron pan because it’s what’s for dinner and there is a storm keeping me from the grill. If you are choosing to grill the cooking time remains the same for the steak, and simply place your cast iron skillet on the grill for your onions and Peppers.

The Skirt steak is the star of this dish, and although you can use other cuts like the flank steak, the best is still the original Skirt. It comes from the primal cut of the plate, just below the belly and ribs.

It’s essential to trim the excess fat and helpful to cut it into smaller, more manageable pieces before you Mariate

I selected guava nectar for my marinade, but you can use pineapple, orange, apple, a mix of any juice you have, or even beer; I prefer a malty dark Mexican lager. I also freeze the remaining juice in ice cube trays to have ready whenever I require a juice that a recipe calls for.

You can use this marinade for fish, shrimp, or chicken fajitas; only cut the marinating time to 30 minutes for the shrimp and fish.

Use your leftovers atop a salad, in a quesadilla, or make a creamy pasta dish with it. I hope you enjoy and safe cruising.

Cast Iron Steak Fajitas

Tender Juicy and bursting with flavor, this fajita recipe takes skirt steak to new heights

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Prep Time 15

Cook Time 15

marinating time 6

Course Main Course

Cuisine American

Servings people

Calories 411 kcal

Equipment

10 or 12 ounce cast iron pan

Ingredients

Marinade

2 cups juice pineapple, guava, apple, apple cider, or beer
2 cloves garlic
1 lime juiced
2 tbsp vegetable oil
1 recipe fajita seasoning https://garisgalley.com/fajita-spice-blend/

fajitas

1 1/2 pounds skirt steak
2 red bell peppers cut into strips can do one red bell and one poblano pepper
1 medium onion cut into strips

optional condiments

warm flour tortillas
Guacamole
salsa
Shredded cheddar
sour cream

Instructions

steak

Trim fat from steak and cut going with the grain of the meat into smaller more manageable pieces
Place steak in a baggie or tupperware container

Marinade

Add all marinade ingredients into a bowl and with a whisk, mix well.
Reserve 1/2 cup marinade
Pour marinade over steak and marinate for 2 to 10 hours

peppers and onions

In a bowl or baggie, place the onions and peppers and pour the remaining marinade over them

Time to cook

Remove the steak from the fridge 30 to 40 minutes before cooking
Remove the steak from the marinade and discard the marinade
Salt and pepper both sides of the streak
Place your skillet over medium-high heat and let heat, add one tablespoon vegetable oil and let heat for 2 to 3 minutes
Place your steak in the pan and do not overlap
Cook for 4 minutes and turn
Cook for an additional 3 minutes for medium-rare and 5 minutes for medium
If you have a meat thermometer remove your steak at 127 degrees to 130 degrees for medium-rare and 137 degrees to 140 degrees for medium
Remove your steak to a cutting board and let rest while you cook the onions
In the same skillet add your onions and peppers, with the marinade, sprinkle with salt and pepper stir well, and let cook for about 5 to 8 minutes stirring occasionally
when the peppers have blistered and the onions have started to caramelize they are done, and can be removed to a serving plate
Make sure to let your steak rest for at least five minutes before you cut it. Do not cover it as this will steam it and cause your steak to overcook and turn gray. Slice the steak into strips making sure to go against the grain, and add to the serving plate with the onions and peppers
Now its time to serve with the sides you have chosen

Nutrition

Calories: 411kcalCarbohydrates: 22gProtein: 38gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 107mgSodium: 121mgPotassium: 811mgFiber: 2gSugar: 16gVitamin A: 1887IUVitamin C: 85mgCalcium: 39mgIron: 4mg

Keyword cast iron steak fajitas

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Cast Iron Steak Fajitas

Today we may have many versions of fajitas, but the original and still my favorite is the traditional steak fajita made with skirt steak.

I have chosen to pan sear in a cast-iron pan because it’s what’s for dinner and there is a storm keeping me from the grill. If you are choosing to grill the cooking time remains the same for the steak, and simply place your cast iron skillet on the grill for your onions and Peppers.

The Skirt steak is the star of this dish, and although you can use other cuts like the flank steak, the best is still the original Skirt. It comes from the primal cut of the plate, just below the belly and ribs.

It’s essential to trim the excess fat and helpful to cut it into smaller, more manageable pieces before you Mariate

I selected guava nectar for my marinade, but you can use pineapple, orange, apple, a mix of any juice you have, or even beer; I prefer a malty dark Mexican lager. I also freeze the remaining juice in ice cube trays to have ready whenever I require a juice that a recipe calls for.

You can use this marinade for fish, shrimp, or chicken fajitas; only cut the marinating time to 30 minutes for the shrimp and fish.

Use your leftovers atop a salad, in a quesadilla, or make a creamy pasta dish with it. I hope you enjoy and safe cruising.