Flat Iron Wagyu Beef Fajitas

By: Kristy Crabtree | Nevada Foodies


  • 2 Durham Ranch Flat Iron Wagyu Beef Steaks, sliced 1/4 inch thick (2-2.5 lbs each)
  • 1 Large red bell pepper, sliced 1/4 inch strips
  • 1 Large orange bell pepper, sliced 1/4 inch strips
  • 1 Large yellow bell pepper, sliced 1/4 inch strips
  • 1 Large white onion, sliced 1/4 inch strips
  • 2 Tbsp. Canola oil


  • 16-20 corn or flour tortillas
  • Crumbled Cotija cheese
  • Chopped cilantro
  • Sliced avocado
  • Diced jalapenos
  • Sour cream

Fajita Seasoning

  • 1 Tbsp. Cumin
  • 1 Tbsp. Paprika
  • 1 tsp. Mexican oregano
  • 1 tsp. Garlic powder
  • 1 tsp. Chili powder
  • 1 tsp. Coriander
  • 1 tsp. Kosher salt
  • 1/2 tsp. Cayenne pepper


  1. Using a sharp knife, slice both Top Blade cuts against the grain into 1/4 inch thick pieces.
  2. Combine all marinade ingredients in a small bowl. In a large bowl, mix sliced beef with dry seasonings and 1 tablespoon of canola oil. Cover and let marinade for 1 hour before grilling.
  3. Heat a cast iron griddle over medium-high heat until the griddle is very hot.
  4. In a bowl, toss sliced bell peppers and onions with remaining oil and saute on the griddle for 7 to 8 minutes. You want to sear the vegetables with some blackening on the edges.
  5. Add the seasoned sliced beef to the hot griddle and sautŽ until browned, about 5-6 minutes. Mix the vegetables and sliced beef together and continue to cook for an additional 1-2 minutes.
  6. Serve fajitas at once in warm corn or flour tortillas and garnish with chopped cilantro, crumbled Cotija cheese, sliced avocado and sour cream.

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