Tender Adobo marinated flat iron steak grilled with spicy peppers and sweet onions.
WHATS GOING ON HERE
Flat Iron Steak
Flat iron steak is cut from beef shoulder. It’s a great combination of meat to fat making it a great cut for grilling. This cut is a great cut for marinating since it takes on flavor really well without breaking it down too much. An alternative cut would be skirt steak. Skirt steak is a tougher cut that generally requires light trimming and a longer marinating time.
Adobo
The Adobo is the marinade for the protein. It imparts the spices along with vinegar to enhance the flavor. This rub can feature any and all of your favorite spices. This recipe features an Adobo composed of vinegar, lime, paprika, oregano, garlic, cumin and peppers.
Peppers & Onions
Fajitas are not complete without grilled peppers and onions. Pepper and onions add an earthiness to the rich meat. A light char is all you need on them. Toss your halves of lime on the grill to enhance its flavor.
TIPS & TRICKS FOR THE BEST Adobo Fajitas & Peppers
marinating
flat iron steak is tender, as long as its butchered properly. It can sometimes have some connective tissue left that doesn’t eat very well. so its important to trim any sinew but leave the fat intact. If you’re using a tender cut marinate the beef for 1-3 hours, if you’re using a tougher cut like skirt proceed to leave it in overnight. the vinegar in the adobo will help break down any though bits. leaving it too long can alter the texture of the meat.
grilling
grilling is a great choice for flat iron steak because it does well in direct, high-temperature cooking. it’s a great cut to serve medium. before grilling remove the beef from the marinade then lightly pat free of the marinade. dust the steak with salt and pepper to help it form a nice crust before grilling, once cooked remove from the grill and let it rest.
additional vegetables
the grill has alot of flavor once the meat comes off. veggies are a great addition to any fajita fest. some great grilling vegetables include zucchini, corn, onions , bell peppers, and poblanos,
SIMILAR INGREDIENTS TO
HOT MUSTARD RUBBED BEEF
BARBACOA BEEF
BIRRIA BEEF TACOS
ENJOY THIS RECIPE WITH
SHREDDED PORK CARNITAS QUESADILLA
REFRIED PINTO BEANS
SMOKED TURKEY PUPUSAS + MOJITO CRANBERRY RELISH
INGREDIENTS
- 3LB Flat Iron Steak
- 1 Yellow Onion, sliced
- 2 Poblano, sliced
- Cooking Oil
- Black Pepper
- Salt
- 2Tb Butter
- ADOBO
- 1/4c White Vinegar
- 1 Lime
- 2Tb Oil
- 1tsp Cumin
- 2tsp Paprika
- 2tsp Oregano
- 1Tb Black Pepper
- 1Tb Garlic Powder
- 2tsp Salt
INSTRUCTIONS
- Combine all the ingredients listed under adobo.
- Add in the meat and let sit for 1-3 hours.
- Once you’re ready to cook allow the meat 30 minutes to sit at room temperature.
- Heat a cast iron skillet over medium high heat.
- Add in a little bit of cooking oil.
- Remove the meat from the marinade. Lightly pat it dry with a paper towel. Season both sides generously with salt and pepper. Cook on both sides for 6-8 minutes depending on desired cook and thickness. Remove the meat from the skillet and allow to rest for 10 minutes.
- In the meantime fry the onions and peppers for 10 minutes while the steak is resting.
- Once the peppers and onions are brown add in butter and sprinkle lightly with salt. Toss
- Slice the meat into strips and place with the vegetables.
- Serve.
LET’S STAY CONNECTED
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