Southwestern Flat Iron Steak Fajitas

Print PrintShare with Friends


Flat iron steak is a tender cut from the chuck top blade roast. If flat iron steak is unavailable, you can use flank steak, skirt steak, or chuck steak - but you will have to adjust the cooking time to a time that is appropriate for their thickness. Steak should marinate overnight in the refrigerator. The sauces can all be made the night before as well, cover and refrigerate. Pico De Gallo is Spanish for "rooster's beak". It is traditionally a relish chopped ingredients. The version below is similar to what you would find in Mexico and makes about 1 1/2 cups. Guacamole makes about 1 cup. Cilantro Cream Sauce makes about 1/2 cup. The Fajita Marinade makes about 2 cups.

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   1 teaspoon jalapenos
  • add   1 green onion
  • add   2 lbs flat iron steak or top blade steaks or skirt steaks or flank steaks or chuck steaks
  • add   salt
  • add   1 yellow onion
  • add   2 small avocados, cubed or 1 large avocado
  • add   1/2 cup sour cream
  • add   1 cup soy sauce
  • add   pepper
  • add   1 tablespoon ground cumin
  • add   1 1/2 teaspoons garlic
  • add   shredded cheese (optional)
  • add   1/2 teaspoon kosher salt
  • add   1 teaspoon olive oil
  • add   2 teaspoons lime juice
  • add   1 teaspoon olive oil
  • add   1 tablespoon lime juice
  • add   1 cup roma tomatoes, diced (you can use canned organic diced tomatoes)
  • add   1/8 cup cilantro
  • add   1 tablespoon jalapenos
  • add   1 1/2 teaspoons fresh garlic
  • add   1 1/2 tablespoons cilantro
  • add   12 (6 inch) flour tortillas
  • add   1 teaspoon southwest dried chipotle powder (can use Recipe #162886)
  • add   1 1/2 cups pineapple juice
  • add   1/4 cup pico de gallo
  • add   1/4 cup white onions
  • add   1 red bell pepper
  • add   3 tablespoons fresh squeezed lime juice
  • add   1 teaspoon lime juice
  • add   1/2 teaspoon kosher salt


  1. Put marinade ingredients and steak in a large zip-lock bag or container with lid and marinate in refrigerator overnight.
  2. Combine all the ingredients for each sauce; Pico De Gallo, Guacamole & Cilantro Cream Sauce. Do not mash the avocados in the guacamole - leave as cubes. Cover and put in refrigerator.
  3. To prepare the fajitas, preheat grill or broiler on high. If you have a cast iron fajita skillet, heat it in the oven for 20 minutes. Place steaks on grill or on broiler pan in oven. Grill or broil for 8 minutes. Flip and continue grilling for 6 minutes for a medium rare steak. Slice steak across the grain.
  4. Meanwhile, heat olive oil in a large sauté pan over high heat. Add onions to pan and cook 1 minute, stir constantly. Add peppers to pan and sauté for 1 minute, stir constantly. Season with 1 tsp of Southwest Chipotle Seasoning. Remove pan from heat.
  5. Place vegetables on the heated Cast Iron Fajita Platter or on a serving plate. Place sliced Flat Iron Steaks on top of the vegetables. Serve with tortillas, Pico de Gallo, Cilantro Cream Sauce and Guacamole. Top with shredded cheese, if so desired.