Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Sunday, September 13, 2015

Grilled Steak Fajitas with Poblanos and Fresh Corn

Tex-Mex staple: fajitas—and such a delicious one at that. In Texas, the authentic cut of beef for fajitas is skirt steak, so I’d likely be shown the border for using flatiron in this recipe. But my market didn’t have skirt steak today, so I compromised. Flank would make a good substitute as well. Of course, the flatiron cut is much thicker than skirt, so grilling time is longer. That's okay—it's worth the wait.
Seasoned Flatiron Steak
I love cooking fresh vegetables outdoors too, so for this recipe, I took everything to the grill. While the steak was resting, I seared the veggies in a cast-iron skillet over the open flame. Mmmm. Simple, fresh, and no mess in the kitchen.

Note: I made ranchero sauce for the fajitas (because ranchero is the king of Tex-Mex, Mexican, or southwestern sauces, in my book), but you can use your favorite rich, smoky, spicy sauce if you want, or even salsa.

For a cheesy, chicken version of fajitas, check out Chicken Fajitas with JalapeƱo Cheese Sauce.  

Makes 8 fajitas

  • 4 scallions, cut into 1-inch pieces
  • 2 small poblano chiles, cut into short, thin strips
  • 1 small red bell pepper, cut into short, thin strips
  • kernels from 2 ears of corn
  • 1 1-lb flatiron steak, about 1 inch in thickest part
  • sea salt
  • freshly ground black pepper
  • olive oil, for rubbing grill grate, plus 1 tbsp
  • 8 6-inch flour tortillas, lightly charred over a gas burner (or warmed in an oven)
  • ranchero sauce, for serving (optional)
Fajita Vegetables
Prepared Vegetables
  1. Light a grill for medium-high, direct-heat grilling.
  2. Place the scallions, poblano chiles, bell pepper, and corn kernels in a medium bowl. Stir to combine, and set aside.
Combined Vegetables
  1. Season the steak with salt and pepper. Rub the grill grate with oil and grill the steak until medium doneness, turning a few times, 12-14 minutes total, depending on thickness, or until desired degree of doneness. (Note: The steak will return to the heat after it’s sliced.)
  2. Transfer the steak to a cutting board and let rest 5 minutes. Slice very thinly across the grain, then set aside, close to the grill.
Steak Beginning to Grill
Grilled Steak
Sliced Steak
  1. Meanwhile, set a 10- to 12-inch cast-iron skillet over direct heat on the grill. When hot, add 1 tablespoon of oil. Swirl or brush to coat. Stir the vegetables into the skillet and season with salt and pepper.
  2. Sear, stirring often, until lightly charred and crisp tender, 5-6 minutes. Add the sliced steak to the skillet and stir until hot throughout, about 2 minutes.
Vegetables Beginning to Cook
Steak Returned to Skillet
To serve, stack 2-3 heavy potholders in the middle of the dining table and set the skillet on top. Place the tortillas and sauce (and any other desired accompaniments) alongside and let your guests make their own fajitas.

Grilled Steak Fajitas with Poblanos and Fresh Corn


  1. Great post.
    Thanks for sharing at Oh My Heartsie Wordless Wednesday Linky.
    Hope to see you next week too.