Flank Steak Fajitas
05.24.2024• Beef
The best and Easiest Fajitas you’ll ever have! What a better time for a Fajita bar than Memorial Day Weekend Gather those you love and serve ’em up something everyone will enjoy!
Ingredients
Steak Marinade:
- 1/4 cup lime juice
- 1/4 cup pineapple juice
- 2 tbsp Worcestershire sauce
- 3 tbsp olive oil
- 1 tbsp minced garlic
- 2 tsp ground cumin AND chili powder (or more to taste)
- 1 tsp kosher salt AND smoked paprika
- ½ tsp black pepper AND red pepper flakes (or more to taste)
- ¼ cup chopped cilantro
Fajitas:
- 1 ½ – 2 pounds skirt or flank steak
- 1 tablespoon olive oil
- 2 medium white onions, sliced
- 1 large poblano pepper, sliced
- 2-3 bell peppers, thinly sliced (any color you please!)
Optional Toppings:
- guacamole, salsa, cilantro leaves, salsa verde, sour cream, black beans, rice, tortillas, cilantro-lime rice, grilled corn, tomatoes, lettuce, shredded cheese, whatever your heart desires
Instructions
- STEAK MARINADE: Combine the ingredients for the marinade. Give it a taste to check for seasonings and adjust to preference. Coat the steak with the marinade and let sit covered in the refrigerator for at least 2-4 hours and ideally overnight. Remove from the refrigerator 30 minutes prior to grilling.
- COOK: Set a large cast iron skillet or grill pan over high heat and let heat up for a couple of minutes. Add the steak to the pan and fry on each side for about 3-5 minutes. Ideal temp. should be 130-140F. If the pan becomes too hot, reduce the heat to medium-high. Remove the steak from the pan and allow it to rest for several minutes, tented with a piece of foil.
- FAJITA VEGGIES: Add the remaining tablespoon of oil to the pan over high heat, and add in the onions, poblano, bell peppers, corn, etc. Let the veggies begin to sizzle and toss as necessary, cook for a total of 2-3 minutes or longer if you prefer them softer, season with a pinch of salt and pepper.
- SLICE: Slice the meat against the grain into thin slices. I like to do so on an angle so the meat slices are tender and thin. Add it back to the veggies if you’d like.
- ASSEMBLY: Serve fajitas! Maybe in toasted tortillas or rice bowls topped with your favorite toppings!