Flat iron steak is a cut from the shoulder and provides an excellent way to make your steak go further for feeding a crowd. Marinate it for tenderness, grill the whole piece directly on the barbecue, and slice it thinly across the grain for an easy and flavourful feast. Add a few more vegetables and these fajitas go even further. So go ahead and invite extra guests to your summer party.
Ingredients
- 1 - 1 1/2 pounds flatiron steak
- 1 tablespoon cumin
- 2 teaspoons mild pimentón (smoked Spanish paprika)
- 1/2 teaspoon dried red pepper flakes
- 4 tablespoons olive oil
- 2 cloves garlic, crushed
- 2 red onions, sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 orange pepper, sliced
- zest of 1 lime
- a few bunches of cilantro, for garnish
- salt and pepper
Instructions
Mix the cumin, pimentón, and red pepper flakes together and set aside. Place the steak in a shallow baking dish and rub with olive oil, garlic, salt and pepper, and zest of lime. Massage these ingredients into the meat, then add the dry spice mixture, rubbing that into the meat and coating both sides. It will be a fairly dry paste. Wash your hands thoroughly. Seal steak in a shallow glass container with a lid and allow to marinate for 6–8 hours in the refrigerator. Just prior to grilling, remove meat from the refrigerator and allow to come to room temperature for 15–30 minutes. For medium-rare, grill each side on the barbecue on medium-high heat for about 5 minutes. Remove and allow to rest for about 10 minutes while you sear the vegetables in a pan on high heat. Slice the meat thinly across the grain and serve on a board with vegetables and warm tortillas. Drizzle with lime crema and extra cilantro.
Cilantro Lime Crema
1 cup of crème fraîche
zest of 1 lime
2 tablespoons cilantro, finely chopped
Mix all ingredients together and keep chilled prior to serving. Can be made in advance.
Note: Flank steak from the belly, flat iron from the shoulder, and skirt steak (also from the belly though less widely available than the other two) are all perfect cuts for this dish. All are fibrous cuts full of flavour and most tender once they have been marinated.
