Fajitas with Steak Recipe


Cast-Iron Cooking Recipes & Tips for Getting the Most out of Your Cast-Iron CookwareThese Fajitas are as beautiful to look at as they are delicious to eat. What’s more festive and fun than a sizzling pan full of food, ready to be devoured? If you have a cast-iron fajita pan, go ahead and use that, but it works just as well in a standard pan.

  • Yield: 4 Servings


  • 3 pounds skirt steak
  • Salt
  • 4 tablespoons black peppercorns
  • 3 tablespoons dried oregano
  • 2 tablespoons ground sweet paprika
  • 1 tablespoon achiote seeds (optional)
  • 1 tablespoon ground cumin
  • 1 teaspoon ground allspice
  • ½ teaspoon ground cloves
  • 6 dried cascabel chiles (or dried chiles of your choice), stemmed and seeded
  • 1 dried bay leaf, crushed
  • 2 green bell peppers, cut into strips
  • 1 large onion, sliced into thin wedges
  • Flour tortillas, salsa, sour cream, and guacamole, for serving
How to Make It
  1. Pat the meat dry and season liberally with salt.
  2. In a spice mill, grind the black pepper, oregano, paprika, achiote (if using), cumin, allspice, cloves, chiles, and bay leaf. Sift into a medium bowl to remove any large pieces that didn’t grind. Add enough water to create a thick paste.
  3. Place the steak in a large ziplock bag, add the paste, and seal, pushing out as much air as possible. Massage the paste into the steak. Refrigerate for at least 2 hours and up to 24 hours. Turn the bag over once or twice while it’s marinating.
  4. Remove the steak from the refrigerator and let it come to room temperature.
  5. Heat a large cast-iron grill pan or skillet. Cook the meat over high heat, turning once or twice, until desired doneness (120°F/50°C for medium-rare or 125–130°F/52–54°C for medium). Let the meat rest on a platter, tented with foil, while you cook the vegetables.
  6. Add the bell peppers and onion to the pan and cook until slightly charred, about 10 minutes.
  7. Slice the meat very thinly, against the grain. Toss with the vegetables and serve on flour tortillas with salsa, sour cream, and guacamole.

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