Slice the meat right before serving and serve with all the fixins. Remove and allow to rest on a cutting board for 5 minutes. Cook the meat for about 2 minutes per side until medium rare. Heat the same same skillet (or a grill pan if you have it) over high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they’re cooked but still slightly firm and have nice black/brown pieces. Heat a heavy skillet over medium-high heat and drizzle in some oil. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours. In the second dish, place all the veggies, turning to coat. In one dish, place the flank steak, turning it over to coat. Pour half of the marinade into a separate dish.
In a dish, mix together the olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Cheese (grated cheddar/Jack or crumbled queso fresco), for topping.Serve with tortillas, Pico de Gallo, Cilantro Cream Sauce, and Guacamole. Place sliced Flat Iron Steaks on top of the vegetables. Place vegetables on the heated Cast Iron Fajita Platter or on a serving plate.Add peppers to the pan and sauté for 1 minute, stirring constantly-season with 1 tsp of Southwest Chipotle Seasoning. Add onions to the pan and cook for 1 minute, stir constantly. Meanwhile, heat olive oil in a large sauté pan over high heat.Flip and continue grilling for 6 minutes for a medium rare steak-slice steak across the grain. Place steaks on the grill or on a broiler pan in the oven-grill or broil for 8 minutes. If you have a cast iron fajita skillet, heat it in the oven for 20 minutes. 1.5 lbs flat iron steak 1 red pepper 1 green pepper 1 medium vidalia onion 2 tbsp olive oil 4 small soft flour tortillas 1 cup Monterey Jack cheese salt.
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