COWBOY CHARCOAL AUTHENTIC GRILLED FLAVOR

RECIPES

FLANK STEAK FAJITAS



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By Derek Wolf of Over the Fire Cooking


While most people use skirt steak for fajitas, we recommend you switch it up with this recipe. Flank steak is such a tender cut but sometimes is over looked. It is thicker than skirt steak which means it takes longer to cook, but it does not lack in flavor! 

Flank steak, green bell peppers and a lime cooking over live coals in a cast iron pan

Ingredients:


Yields: 2-3
Prep: 25 mins


  • 1 flank steak (around 2 pounds)
  • 1 green bell pepper, sliced
  • 1 yellow onion, sliced
  • 4 cloves of garlic, minced
  • 2 tablespoons ancho chili powder
  • 2 tablespoons onion powder
  • 2 tablespoons black pepper
  • 2 tablespoons sea salt
  • 2 tablespoons olive oil
  • 1 lime, cut in half
  • Optional:
  • Tortillas
  • Cilantro
  • Sour Cream
  • Hot Sauce


PREPARATION: 



Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 15-20 minutes. Once charcoal is white hot, disperse evenly for direct grilling. Optional: For a more intense flavor, add some hickory or apple wood chunks to the top of the charcoal.


Season flank steak with minced garlic, ancho chili powder, onion powder, black pepper, and sea salt


Place flank steak on top of coals for 5 minutes a side or until internal temperature is 125F. When fully cooked, pull steak off and let rest for 10 minutes


When steak is off, place cast iron skillet onto coals and let preheat for 5 minutes. Then season skillet with olive oil (being very careful) and cook bell peppers and onions in skillet until they begin to brown


When steak is fully rested, slice against the grain and place inside skillet. Let the veggies soak up the juices for a couple minutes.


Pull sizzling skillet off fire and serve! Add some cilantro, sour cream and hot sauce into a corn tortilla for a fajita taco!

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