Flat Iron Fajitas with Tomato & Avocado Salsa

Course Main Course
Cuisine Mexican
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 4 servings
Author Stacie Simonson



  • 2 7 oz. Flat Iron Steaks, thawed
  • 1 onion cut in ½ and thinly sliced vertically
  • 1 pepper red, green or yellow thinly sliced
  • 3 Tbsp. fresh lime juice
  • 3 Tbsp. oil plus 1 Tbsp.
  • 2 cloves garlic minced
  • 1 tsp. chili Powder
  • ½ tsp. cumin
  • ½ tsp red pepper flakes
  • 1 tsp. salt
  • ½ tsp. pepper
  • 8 corn or flour tortillas warm


  • 1 ripe avocado cubed
  • ½ pint cherry tomatoes quartered
  • 2 green onion sliced
  • 1 Tbsp. lime juice
  • ¼ cup cilantro chopped
  • Salt & Pepper to taste


  1. Slice flat iron steak into thin strips across the grain. In a bowl mix together 3 T. oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, salt and pepper. Add beef strips and stir to coat. Set aside for 30 minutes.

  2. Preheat a large skillet or cast-iron pan to medium-high.

  3. Add 1 T. oil to pan, onions and peppers. Sauté for 3-4 minutes until softened and starting to brown. Transferrer mixture to a bowl and set aside.

  4. Add beef strips to the pan and sauté for 3-4 minutes until meat is browned. Return onions and pepper to skillet. Stir until combined.

  5. To make salsa, place all ingredients in a bowl and stir to combine. Season to taste with salt and pepper.  

  6. Serve meat mixture on top of warmed tortillas topped with salsa.