This quick and simple flank steak fajita recipe utilizes high-quality Iberico meat seasoned with a spicy rub, grilled to perfection, and served with sautéed bell peppers and onions in warm flour tortillas with salsa verde.
1. Season Iberico flank steak with oil, kosher salt, black pepper, garlic powder, and chile powder.
2. Grill the steak over high heat for 3–4 minutes per side to reach medium-rare doneness.
3. Remove from grill and let rest before slicing thinly against the grain.
4. Sauté sliced bell peppers and red onions in oil until soft and slightly charred. Sprinkle them with garlic salt.
5. Serve the thinly sliced steak with the sautéed vegetables in warm flour tortillas, topped with a spoonful of roasted salsa verde and a squeeze of lime juice.
