Flat Iron Steak Fajitas for Labor Day

Labor Day Weekend means 3 days of fun. What will you be cooking for the Big Holiday? I have a great idea for you — Flat Iron Steak Fajitas.

Flat Iron Steak is one of my favorite things to grill out or “griddle” out. It’s cut from the Top Blade. The cutting method removes internal connective tissue from the whole Top Blade which is why this Steak is so tender.

My family loves Steak Fajitas. Here are our two favorites.

Fajita Idea #1 — Pair it with arugula microgreens, sweet onion, red bell peppers and goat cheese from Market Wagon. While I griddle my steak, I will throw on slices of onion and sliced red bell peppers. This combination of flavor is just so darn good. Those arugula microgreens are spicy and peppery and just the perfect salad to add to the fajita. Make sure you griddle or grill your fajita flour tortillas as well.

Fajita Idea #2 — Flat Iron Steak topped with Chimichurri sauce. Need I say more? It has so much flavor that you do not need to add anything else. My Chimichurri sauce consists of: 1 cup of parsley, 2 tablespoons of oregano, 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1/4 cup teaspoon of red pepper flakes, 1 teaspoon of sea salt and 1 tablespoon of garlic paste. Mix together and top generously onto the Steak. Enjoy!

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Thank you for visiting my Blog! Have a wonderful Holiday Weekend! πŸ’œπŸ“

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