We doubled the recipe..thinking I was going to have some left over for 2 of us. Was I wrong. These were fantastic and really easy. Note to self: you can make these ahead of time but tossing the zucchini into a bag and leaving until ready to dump on the cookie sheet.
Drizzle vegetable oil into an aluminum or cast-iron pan, and heat the pan on the stove until the oil just begins to smoke. Add your flank steak to the pan. Cook one steak at a time. Sear each side of the flank steak for 2 to 4 minutes. Use fork or tongs to turn the flank steak once. Test the flank steak with a meat thermometer for at least an internal temperature of 145 F right before you anticipate the cooking time for your steaks to end.
Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas. Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade.Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp.reheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas. Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade.