Mr. Steak > Uncategorized > Mr. Steak’s “Flat Iron Fajita” Recipe

Mr. Steak’s “Flat Iron Fajita” Recipe 

Looking for a delicious, healthy, low-cost steak dinner? Mr. Steak has you covered. He used Prime Flat Iron steaks as the base to build these incredible steak fajitas.

Grilling our vegetables on the two-burner Mr. Steak infrared grill produced perfectly charred peppers and onions that he topped off with guacamole, tomatoes, shredded cheddar cheese, salsa and lime. Check out the video below!

Ingredients:

  • Mr. Steak’s Prime Flat Iron Steaks
  • Grilled Onions
  • Grilled Peppers
  • Diced Tomatoes
  • Shredded Cheddar Cheese
  • Guacamole
  • Grilled Tortilla
  • Salsa
  • Lime

Recipe:

  • Season Mr. Steak’s USDA Prime Flat Iron Steaks using his signature spices: Super Blend, Power Pepper, and Flavor Booster
  • Grill the steaks on high heat on the Mr. Steak Infrared Grill
  • Grill Onions and Peppers on low or on the warming rack
  • Add sliced steak, onion, peppers, tomatoes, salsas, guacamole, cheese, and lime to a grilled tortilla
  • Roll it up and dig in!
Steak fajitas, as featured on the best grilling blog

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Meat Grades: Prime vs Choice

The USDA determines this primarily based on marbling, but there are two factors they use to do this: quality grades for tenderness, juiciness, and flavor; and yield grades for the amount of usable lean meat on the carcass.

Prime:
Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting, or grilling.

Choice:
Choice beef is high quality but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked. Such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan.

Read More About Meat Grades

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