Grilled Flank Steak Fajitas
Grilled Flank Steak Fajitas make a flavorful and healthy beef entree that takes minimal prep work and only a few minutes to cook.
After marinating in lime juice and spices and tossed on the grill, delicious slices of flank steak are wrapped in warm flour tortillas for a quick, tasty meal. This is a Steak Fajita Recipe you’ll make over and over!
Why You Must Make
- This recipe is perfect for carnivores and beef lovers like my hubby.
- The marinade infuses into the beef and adds flavor along with tenderizing.
- Just toss on the grill, prep the toppings, and a delicious dinner will be ready in no time!
How to Make
As long as it’s grilling weather, fajitas frequently appear on our menu. And grilling season only dies when there’s a foot of snow on our Green Egg and/or subzero temperatures! Yes, the man in charge of the grill is not always rational!
- While the grill heats up, saute some onions and peppers.
- Grill your beef to your desired doneness. We prefer medium rare.
- Let your beef rest, covered with foil, for 10 minutes to let the juices redistribute before slicing.
- Also, cut up a few tomatoes and avocados, and pull out some guacamole, salsa, and sour cream. Choose whatever toppings tickle your fancy.
- Offer flour, corn, or whole grain tortillas and pile on the veggies plus a few slices of beef. The hubby goes heavier on the beef, as a true carnivore would, and prefers a flour tortilla.
Don’t forget beef like these easy beef fajitas when you’re planning a healthy meal. Just round out the meal with loads of veggies and some whole grains. Even my picky husband is satisfied with this formula.
- PRO-Tip: I use a gallon Ziploc bag to marinate the beef. It makes it easy to flip and agitate.
- You can make and marinate the night before. Beef will stand up to a longer marinating time than chicken or seafood.
- But if beef is not your thing, this marinade can be used for chicken, too. But don’t marinate it as long as beef. Six hours is good for chicken.
- Use your favorite taco or fajita toppings.
- For even more flavor, rub spices on your flank steak before marinating.
- PRO-Tip: Cut your beef slices across the grain. This means from one long side to the other. This makes more tender slices than slicing in the other direction.
- If you have access to freshly made tortillas, they’ll make your fajitas even better!
Frequently Asked Questions
The term fajitas translates to little sash, a Spanish word for tiny belt, sash, or band. Fajitas were first made of strips of skirt steak, cut across the grain and mixed with a fajita marinade, grilled, then served in corn or flour tortillas. The meat is generally paired with both onions and peppers.
Skirt steak is classic, but flank steak works well, too.
The marinade should contain acid which will tenderize the beef by breaking down some of the strands of protein. Lime juice is classic, but the marinade should also have garlic, oil, and spices along with some heat from red pepper or jalapenos.
Cooked bell peppers and onions are standard, but there are a few other toppings to consider. Here are some more ideas: cheese, salsa or pico de gallo, guacamole or sliced avocados, sour cream, minced cilantro, and jalapenos or pickled jalapenos.
Leftovers keep for 3-4 days in the refrigerator if kept in an airtight container. You can freeze leftovers for up to 3 months.
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- 1 ½ pounds flank steak
- Juice of 2 limes
- 1 tablespoon olive oil
- ¼ cup chopped cilantro
- ½ jalapeno, minced
- 1 clove garlic, minced
- ½ teaspoon ground cumin
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
Peppers and onions:
- Olive oil
- 3 bell peppers, seeded and sliced
- One yellow onion, cut in half and sliced
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- Kosher salt and pepper to taste
- Juice of half a lime
- Avocado slices or guacamole
- Halved cherry tomatoes or tomato salsa
- Sour cream
- Flour tortillas, warmed
- Stir the lime juice, oil, cilantro, jalapeno, garlic, cumin, salt, and pepper together.
- Put the steak in a large zip-lock bag and pour the marinade over the meat.
- Park in the fridge for a few hours or overnight.
- To serve, heat a tablespoon of olive oil in a non-stick pan and add onion and pepper slices.
- Sprinkle with cumin, oregano, salt, and pepper. Saute till onions and peppers are tender and slightly browned. Squeeze the juice of half a lime and cook a minute or so longer.
- Remove flank steak from the refrigerator and let sit at room temperature for a half hour to take the chill off the meat.
- Grill to desired doneness, then let rest 10 minutes before slicing thinly across the grain.
- Place flank steak strips, onions, and peppers along with desired toppings in the middle of a tortilla. Roll and serve.
Adapted from The New Basics Cookbook.
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Amount Per Serving: Calories: 429Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 91mgSodium: 623mgCarbohydrates: 28gFiber: 5gSugar: 13gProtein: 34g