Walking the Flank

When I first started my venture of all things cooking, I wanted (and still do) everything and anything related to cooking, even if I had no idea what to do with it. I bought over-priced, exotic spices, every utensil imaginable and a small, vintage (the cool word for used) cast iron skillet from the flea market at Eastern Market.

My cast iron skillet sat around for literally 3 years because I was so afraid of all the maintenance that it required. But after I received cookthink‘s weekly email, root source, all about flank steak and the ease of putting it in the cast iron and under the broiler, I thought I’d give it a try.

Cast Iron Steak Fajitas

With your mortar and pestle mix together your favorite seasoning salt, oregano, cumin, chili powder, kosher salt and freshly ground black pepper. Press this mixture on to your cut of flank steak.

Chop two chipotles (those from a can of chipotles in adobe sauce) and add that to the mortar. Add just a bit of the adobe sauce too, as well as some evoo. Mix and then press that on to the steak. Let sit.

For your toppings:
quarter cherry tomatoes
shred romaine lettuce
mash half an avocado and sprinkle with lime juice
generously dollop sour cream
dice red onion
finely dice one jalepeno

Put steak in skillet and place under the broiler for 2 minutes. Flip and let cook another 2 minutes. Put it on a cutting board and tent it with tin foil, so it can rest and re-juice, but remain hot.

While you do this, take out your corn tortillas and let them sit directly on your burner – if you have the kind that spits out fire. Using tongs, keep flipping sides until some charring occurs.

At about the 7 or so minute mark, slice your steak and serve with charred tortillas and toppings.