Name: Flatiron Steak Taco’s
Yield: 3-4
Ingredients: 1 ½ lb Flatiron Steak; 1 tbsp smoked paprika; 1 tbsp granulated garlic or garlic powder; 1 tsp cumin; 1 tsp oregano, dried; 1/2 tsp cayenne pepper; Salt and pepper to taste; 1 lemon, zested and juiced; 1 lime, zested and juiced; 1 onion, thinly sliced; 2 red bell peppers, seeded and thinly sliced; 4 oz cheddar, shredded; 2 oz cotija cheese, grated; Flour tortillas, 6” or smaller

Flatiron Steak Taco’s

Rated 5.0 stars by 1 users

Author:

Thousand Hills Lifetime Grazed

Servings

3-4

Flatiron Steak makes a fast, flavorful dinner using ingredients that are often already on hand. A simple citrus-and-spice marinade adds depth, while the peppers and onions cook down into a delicious base for sliced steak. These tacos pair well with cilantro rice and warm flour tortillas, along with any salsa and toppings available.

Ingredients

1 ½ lb Flatiron Steak
1 tbsp smoked paprika
1 tbsp granulated garlic or garlic powder
1 tsp cumin
1 tsp oregano, dried
1/2 tsp cayenne pepper
Salt and pepper to taste
1 lemon, zested and juiced
1 lime, zested and juiced
1 onion, thinly sliced
2 red bell peppers, seeded and thinly sliced
4 oz cheddar, shredded
2 oz cotija cheese, grated
Flour tortillas, 6” or smaller

Directions

In a small bowl, combine the smoked paprika, garlic, cumin, oregano, cayenne, salt, and pepper. Use 1 tbsp salt and ½ tbsp black pepper.
Marinate the flatiron steak for 30 minutes to 1 hour at room temperature by rubbing it with half of the spice mixture and the lemon and lime juice. Cover and flip the steak halfway through the marinating time.
Heat a cast iron skillet over medium-high heat. Sear the steak for 2 minutes on each side. Let the steak rest, then slice as thinly as possible once cooled. Set it aside.
In the same skillet, cook the onions and peppers with the remaining spice mixture until softened and translucent. Return the sliced steak to the pan along with any juices, tossing until heated through.
Serve with warm flour tortillas, cilantro rice, salsa, pico de gallo, black bean and sweet corn salsa, guacamole, fresh cilantro, or any preferred toppings.