Flank steak comes from the cow’s lower chest or abdominal muscle, and is an inexpensive, flavorful, and versatile cut of beef. It’s about a foot long and one inch thick, and cooked whole rather than divided into smaller individual steaks.
I decided to cook this one in the cast iron skillet on the stove for a fast and easy fajita meal.
Flank Steak Marinade
1/2 cup olive oil
3 tablespoons Worcestershire sauce
1/4 cup fresh lime juice (about 2 limes, juiced)
1 tablespoon Ground Pounder Garlic Seasoning
1 teaspoon ground cumin
1/2 tablespoon Fire In The Hole Spicy Seasoning
1/2 teaspoon red pepper flakes
1 tablespoon sugar
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 Yellow onion sliced
1 Green Pepper sliced
1 Yellow Pepper sliced
1 Orange Pepper sliced
2 lbs Flank Steak
Flank Steak Marinade:
Combine 1/2 cup olive oil, 3 tbsp Worcestershire sauce, 1/4 cup fresh lime juice, 1 tbsp minced garlic, 1 tsp cumin, 1/2 tbsp chili powder, 1/2 tsp red pepper flakes, 1 tbsp sugar, 1 tsp salt, & 1/2 tsp pepper and whisk to combine.
Place flank steak into a gallon sized zip-top bag and pour flank steak marinade into bag. Zip to close tightly. Place bag in refrigerator for at least 30 minutes and up to 8 hours.
Cast Iron Flank Steak
Heat a 12-15" cast iron skillet over mid high heat. Remove flank steak from marinade. Discard marinade.
Place flank steak in hot skillet and sear for about 5 minutes or until a nice crust forms on the one side of the flank steak.
Using tongs, turn flank steak over and sear the other side for about 5 minutes or until cooked to 120°F.
Remove flank steak from skillet and rest 5-10 minutes.
While the steak is resting, make the veggies:
In the cast iron skillet add 1 more tbsp of olive oil and place the peppers and onions in it. Season with your favorite fajita seasoning. Add more salt and pepper to taste.
Once the vegetables begin to get soft and a little charred, remove from the skillet.
Slice the steak thinly across the grain. Serve with a tortilla and enjoy!