Flank Steak Fajitas

Time for Sizzling Fajitas

Post Sponsored by Cowboy Charcoal
 

 Steak and veggies ready to be eaten.

Steak and veggies ready to be eaten.

Everyone loves the sizzling of the cast iron full of fajitas!
 

There is not a lot better than that. But instead of going out to your favorite restaurant for this meal, why not make it at home? Better yet, why not make it over the fire? Below you will find my new Flank Steak Fajitas recipe cooked on top of some hot Cowboy Charcoal.


RELATED RECIPE: Try my Herb-Encrusted Prime Rib


Most people use skirt steak for fajitas, but I thought it might be fun to switch things up. Flank steak is such a tender cut but sometimes is over looked. It is thicker than skirt steak which means it takes longer to cook, but it does not lack in flavor! You get way more bang for your buck on this cut of meat.
 

So, invite some friends over, grab a couple of cold beers and get ready to enjoy some sizzling steak fajitas tonight!


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 Flank steak on the coals!

Flank steak on the coals!

 Ready to be sliced!

Ready to be sliced!

 Time to eat.

Time to eat.


Cooking Details

Yields: 2-3 Servings
Cook: 20 minutes
Prep: 25 minutes


 

Flank Steak Fajitas Ingredients
 

  • 1 flank steak (around 2 lbs)
  • 1 green bell pepper (sliced)
  • 1 yellow onion (sliced)
  • 4 cloves of garlic (minced)
  • 2 tbsp of ancho chili powder
  • 2 tbsp of onion powder
  • 2 tbsp of black pepper
  • 2 tbsp of sea salt
  • 2 tbsp of olive oil
  • 1 whole lime (cut in half)
    • Optional:
      • Tortillas
      • Cilantro
      • Sour cream
      • Hot sauce

 

Instructions
 

  • Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 15-20 minutes. Once charcoal is white hot, disperse evenly for direct grilling. Optional: For a more intense flavor, add some hickory or apple wood chunks to the top of the charcoal.
  • Season flank steak with minced garlic, ancho chili powder, onion powder, black pepper, and sea salt.
  • Place flank steak on top of coals for 5 min a side or until internal temperature is 125F. When fully cooked, pull steak off and let rest for 10 min.
  • When steak is off, place cast iron skillet onto coals and let preheat for 5 min. Then season skillet with olive oil (being very careful) and cook bell peppers and onions in skillet until they begin to brown.
  • When steak is fully rested, slice against the grain and place inside skillet. Let the veggies soak up the juices for a couple minutes.
  • Pull sizzling skillet off fire and serve! Add some cilantro, sour cream and hot sauce into a corn tortilla for my favorite fajita taco!

 


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Cowboy Hardwood Lump Charcoal

Cowboy Wood Chunks

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