Ingredients
Equipment
Method
- Season flank steak generously on both sides with Spanglish Asadero Carne Asada Seasoning. Wrap and refrigerate at least 1 hour (or up to overnight).
- Remove steak from refrigerator 15–20 minutes before cooking to reach room temperature.
- Heat a large skillet or grill pan over high heat with 1½ tbsp olive oil until shimmering.
- Place flank steak in the hot pan. Sear 3–4 minutes per side until a deep crust forms.
- Reduce heat to medium and cook until desired doneness: rare 125°F, medium-rare 135°F, medium 145°F (total cook time ~8–12 minutes).
- Remove steak from pan and rest 10 minutes before slicing.
- In the same pan, add remaining 1½ tbsp olive oil. Add sliced bell peppers and red onion. Cook 7–8 minutes, stirring occasionally, until vegetables soften and develop char.
- Thinly slice rested flank steak against the grain.
- Serve sliced steak and grilled vegetables together. Great in warm tortillas, as a fajita bowl over rice, or enjoyed as is with lime wedges.
Nutrition
Notes
- Season ahead and let it work — Pat the steak dry, coat both sides with the full amount of Spanglish Asadero, wrap, and refrigerate for at least one hour. The dry environment lets the seasoning penetrate instead of just sitting on the surface.
- Dry it again before cooking — Even after refrigerating, pat the steak dry right before it goes in the pan. Surface moisture creates steam. Steam kills a sear.
- Heat the pan first, not after — Get the pan or grill to full temperature before the steak goes on. 400°F for a grill; shimmering-hot for cast iron or a skillet. A cold surface means gray, steamed meat instead of a crust.
- Use a thermometer, not a timer — Steak thickness varies. Pull at 135°F for medium-rare. Carryover heat adds about 5°F during the rest, so don't wait for the number to climb to your target.
- Slice perpendicular to the grain — Look at the muscle fibers before the knife goes down. Flank steak is long-fibered — slicing with the grain makes every bite chewy regardless of how well it cooked. Go across at a slight angle, thin slices.
- Don't clean the pan between steak and veggies — The fond and residual seasoning left in the pan are flavor. Bell peppers and onion absorb all of it as they cook down.
- Warm tortillas are the obvious call — flour or corn, charred briefly on the same pan or grill. Load with sliced steak, charred peppers and onion, fresh cilantro, diced white onion, and a squeeze of lime. The acid cuts through the char and lifts the whole plate.
- Over rice works just as well. White rice or cilantro-lime rice under the steak and vegetables makes a clean bowl without needing anything else.
- For a backyard cookout or summer grill night, double the steak and set out toppings separately: cotija, sliced avocado, pickled jalapeños, salsa roja. Let people build their own plates.
- Refrigerate leftovers in an airtight container within two hours. Steak and vegetables keep up to three days.
- Reheat the steak in a skillet over medium heat with a small splash of broth or water — just enough to prevent drying out. Two to three minutes per side. High heat at this stage toughens the protein and fades the seasoning.
- Keep any fresh toppings separate and add them after reheating. Cilantro, lime, and white onion are all better fresh.