Chili Lime Fajitas


Chili Lime Fajitas
  • 1.5-2 pounds skirt steak
  • 1 onion, sliced in thin strips
  • 2 large bell peppers, any color, sliced
  • 8 tortillas – corn or flour
  • Marinade:
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon ground chipotle pepper
  • 1 tablespoon fresh cilantro
  • 1 tablespoon lime zest
  • 2 cloves garlic
  • Toppings:
  • Avocado slices
  • Queso-fresco (white Mexican cheese)
  • 2 limes, sliced
  • Sea salt (to taste)
  • Pepper (to taste)
  • Chopped cilantro
  • Pico de gallo
  • Tomatoes to grill
  • Sour cream
  • Chopped jalapeno
  1. Combine all marinade ingredients in a blender or food processor. Marinate skirt steak for at least 1 hour and up to five hours.
  2. Using a cast iron skillet, on medium high heat, add your favorite cooking oil to the skillet, when oil gets hot, add the onion and peppers to sauté. You can also grill the steak if you wish. Sear the steak in the pan for a couple of minutes on each side. Be careful not to overcook the meat as it is a thin cut of meat. Tent the meat in foil for five minutes after it is taken off the stove.
  3. While the meat is resting, grill the tomato, jalapeño, avocado, and limes until they develop nice char marks. This will add a nice smoky flavor to the fajitas. When the vegetables are done cooking, place the tortillas on a grill, hot pan or over your open flame burner for 10 seconds to heat them. Place tortillas onto a plate lined with a slightly damp paper towel and put a lid over the tortillas to keep in moisture and heat.
  4. Slice the meat against the grain. Sometimes this means cutting the steak into half or thirds in order to get each section to fit the knife length correctly. Serve with sautéed peppers and onions, slice fire roasted tomatoes, avocado slices with lime, fresh cilantro, pico de gallo, crumbled queso fresco, and sour cream.



  • 2 pound skirt steak
  • Cooking Oil
  • Kosher salt
  • Freshly ground black pepper
  • Marinade:
  • 4 Garlic cloves, minced
  • 1 Jalapeno, seeded and minced
  • 1 tablespoon freshly ground cumin seed
  • 1 large handful fresh cilantro, chopped
  • 2 limes, juiced
  • 2 tablespoons white vinegar
  • 1/2 teaspoon sugar
  • Kosher salt
  • Freshly ground pepper
  1. Lay the steak in a large bowl or baking dish. Combine the marinade ingredients and blend in a food processor or blender. Pour marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.
  2. Preheat grill over medium high flame (you can also use a cast iron grill pan on high heat for stove top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only on each side, depending on how thin they are, until medium rare. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.

Steak with Herb Butter

Flat Iron Steak with Herb Butter
  • 4 8 oz. flat iron steaks
  • 8 tbsp. butter, softened
  • 3 tbsp. chopped flat leaf parsley
  • 1 shallot, finely choppeds
  • 4 tbsp. cooking oil
  • Salt and freshly ground pepper
  1. Rub steaks generously with salt and pepper. Set aside for at least 30 minutes at room temperature. Combine the butter, parsley, chives, and shallot with a fork in a medium bowl. Season lightly with salt and pepper, cover with plastic wrap and set aside.
  2. Heat 2 tbsp. oil in a 12″ cast-iron skillet over medium-high heat. Add 2 steaks and cook, flipping once, until seared and medium rare, about 8 minutes. Transfer steaks to a plate and let rest for 5 minutes. Repeat with the remaining oil and steaks. To serve, smear each steak with 2 tbsp. of the herb butter.

Steak With Wine Merinade

Flat Iron With Wine Merinade
  • 2 1 lb Flat Iron steaks
  • 2 tablespoons olive oil
  • 2 cloves garlic mashed
  • 1 teaspoon chopped Italian parsley
  • 1 teaspoon chopped rosemary
  • 1/4 cup red wine
  • 1/2 teaspoon dry mustard
  • Generous amount of ground pepper
  • Pinch of salt
  1. Mix all ingredients thoroughly and marinate steak for one hour. Grill over hot coals 4 minutes per side. This steak is best cooked rare to medium rare.

Steak with Red Wine Sauce

Flat Iron Steak with Red Wine Sauce
  • 4 8 oz. flat iron steaks
  • 3 tbsp. extra-virgin olive oil
  • 6 tbsp. butter
  • 1 onion, thinly sliced
  • 1 tbsp. minced garlic
  • 1 tsp. dried oregano
  • 1/4 cup tomato paste
  • 2 1/2 cups dry red wine
  • Salt and freshly ground black pepper
  1. Prepare the grill or barbecue (medium high heat). Sprinkle the steaks with salt and pepper, then drizzle with 3 tablespoons of olive oil. Grill about 5 minutes per side for medium rare. Transfer the steaks to a cutting board. Tent with foil and let stands 10 minutes.
  2. Meanwhile, melt 2 tablespoons butter in a heavy large sauce pan over medium-high heat. Add the onions and saut�© until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saut�© until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2 inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
  3. Thinly slice the steaks across the grain. Drizzle the sauce and a little olive oil over the steaks and serve.

Cuban-Style Steak

Cuban-Style Flat Iron Steak
  • 2 8 oz. flat iron steaks
  • 3 limes, juice and zest
  • 2 oranges, juice and zest
  • 2/3 cup extra-virgin olive oil
  • 6 cloves minced garlic
  • 1/4 cup diced onion
  • 2 tsp. dried oregano
  • 2 tsp. ground cumin
  • 1 tsp. salt
  • Freshly ground black pepper
  • 1 tbsp. cooking oil
  1. Whisk together lime juice and zest, orange juice and zest, olive oil, garlic, onion, oregano, cumin, salt, and pepper in a bowl. Reserve 1/2 cup marinade to drizzle over grilled steaks.
  2. Place steaks in marinade, cover and refrigerate for at least 1 hour, up to overnight.
  3. Preheat grill or grill pan to medium high heat. If you can only keep your hand over the heat for 2 to 3 seconds, it’s hot enough. Brush grill lightly with cooking oil. Place steaks on grill and grill 4 to 5 minutes per side for medium rare.
  4. Remove steaks from the grill, drizzle with reserved marinade, cover loosely with foil and allow to rest 10 minutes.

Peppery Oven Flank Steak


Peppery Oven Flank Steak
  • 1-2 pounds flank steak
  • salt and pepper
  • 1-2 sprigs fresh rosemary chopped
  • 4-6 garlic cloves, sliced or chopped
  • Cooking oil & Olive oil
  • 5 ounces arugula
  • Parmesan cheese
  • 1 lemon cut in wedges
  1. Preheat the oven to 350°F and place the rack in the middle position.
  2. Season both sides of the steak with salt and pepper. Sprinkle meat evenly on both sides with rosemary and garlic. Drizzle with 4 tablespoons olive oil, then massage with your hands to distribute, pressing pepper, rosemary and garlic into the surface. Leave at room temperature for one hour or refrigerate for several hours and bring to room temperature before proceeding.
  3. Heat the oil in a large oven-proof saute pan over high heat. Once the pan is hot add the steak and let it develop a rich brown crust on the first side, 3-4 minutes. Turn it over and brown on the second side.
  4. Put the pan and steak in the oven and cook until meat reaches and internal temperature of 125°F, about 5-7 minutes. The meat will be slightly firm to the touch.
  5. Let the meat rest loosely covered with foil for 5 minutes before slicing. Slice thin and drizzle any accumulated juices over the meat before serving.

Grilled Flank Steak

Grilled Flank Steak
Author: Cibola Farms Kitchen
Prep time:
Cook time:
Total time:
  • 1-2 pound Flank steak
  • 1 lime, juiced
  • 1/2 an orange, juiced
  • 1 clove garlic
  • 1 tablespoon of olive oil
  • 1 handful cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 medium onion
  • 1 jalapeno, seeds removed
  1. Place all ingredients, except steak, into a food processor. Pulse until all of the solids are well blended. The marinade will be pretty thick, but you can add some more olive oil if it’s too thick to pour. Marinade steak for 45 minutes or up to 12 hours. A Ziplock bag works very well for marinating by pushing out all of the air.
  2. Turn grill onto a high heat. After steak has marinated for at least 45 minutes, grill for 4-5 minutes on each side.
  3. Cut the steak against the grain at a 45 degree angle into thin slices and serve.