Flank Steak Fajitas

[Dustin Dorsey]

I made some flank steak fajitas sunday. Skirt steak is the traditional meat of choice, but I find I like flank steak better. It's way more tender, and you don't have to try to trim silverskin. It being thicker also makes it easier to cook.

Seasoned with kosher salt and Meat Church Holy Cow rub.

Put some onions and bell pepper in a cast iron skillet on the genesis with some salt pepper and butter.

Towards the end.

Fired up the kettle with some royal oak briquets I got from one of the sales, and used the sear grate.

Just cooked it maybe 2 1/2 minutes a side.

Got a good cook on it.

Plated with some guacamole and salsa and shredded cheese.

 

[Cliff Bartlett]

Those just have to be good Dustin. Nice cook.

 

[Rich Dahl]

Good looking fajitas Dustin and I agree with the choice of flank instead of skirt. Here skirt is up around $9.00 a pound if you can find it. Flanks about $5.00 and I think it tastes better.

 

[Barb D]

Dustin, that fajitas look awesome.

 

[Pat G]

Those look great Dustin. We have a little Hispanic grocery store near the house that has the best marinaded steak fajitas I have ever tasted and they are $5.99 a pound. Makes it real easy to have fajitas at the last minute.

 

[ChuckO]

That's what I'm talking about. Spot on cook Dustin

 

[Rusty James]

Looks great, Dustin!

No black olives?

 

[Michael C.]

Flank Steak is one of my favorite cuts of meat. Yours looks very tasty!!!! Nice job!!!

 

[Troy S]

That looks amazing! I have to travel a little to find flank steak around here (go figure). I love fajitas... one of my favorite meals!

 

[JeffG]

I can hear your flank steak fajitas sizzling from here Dustin, looks tasty.
Just like Pat G said, I have a little Hispanic grocery store in Costa Mesa that sells the best marinaded steak fajitas fixings.
Your post inspired me, have to stop by there soon.