Grilled Flank Steak Fajitas

Grilled Flank Steak Fajitas from 101 Cooking For TwoTime to plan for that special Cinco de Mayo meal. Great tasting grilled flank steak fajita with less than 30 minutes of actual work. Take it out for a spin today.

Start with a spiced up Mexican marinade for both the flank steak and veggies for your fajitas. Then sear the steak over high heat while cooking the veggies in the marinade on the stove-top.

Rating

rating system 5Really really good. A solid 5 from my wife and me.

Notes: Flank steak must only be seared and served rare or close to it. Do not over cook it. I think a thermometer is a must here. Grills vary and thickness of meat varies so let’s be careful out there.

Molly- I didn't get any

Molly- I didn’t get any

ingredients

Start with a good quality flank steak about 1 1/2 pounds. Trim of needed.

 veggie prep

Prep veggies. One green and a red pepper cut into strips. One medium onion cut into slices

grilled flank steak fajitas - marinade

In a 1 gallon zip-lock bag combine the juice of two limes, 4 tablespoons olive oil, 4 cloves crushed garlic, 1 teaspoon course salt, 1 1/2 teaspoon cumin. Mix well and add the cut veggies and the flank steak. Refrigerate for 3 hours or more.

rest to room temperature

About 30 minutes prior to cooking, remove the flank steak and rest at room temperature. Also preheat grill on high. Clean and oil grates.

grill over direct heat

Place a large pan over medium high heat and all to preheat for about 2 minutes while putting meat on the grill.

cooking veggies

As soon as the meat is started, add the veggies and the remaining marinade to the preheated pan. You will cook the meat at about 4 minutes per side until internal temperature of 130 and stir the veggies every few minutes. Cook the veggies until browning about 10 minutes total.

cut across grain

When the meat is done, allow to rest for 5 minutes before cutting cross grain into thin slices.

Grilled Flank steak Fajitas from 101 Cooking For Two

Serve on tortillas with veggies and trimmings

Grilled Flank Steak Fajitas
 
Prep time
Cook time
Total time
 
Great tasting grilled flank steak fajitas with less than 30 minutes of actual work. Give it a spin today.
Author:
Recipe type: Grill
Cuisine: Mexican
Serves: 4 servings
Ingredients
  • 1 flank steak about 1½ pounds trimmed
  • juice of two limes or ¼ cup of juice
  • 4 tablespoons olive oil
  • 4 cloves crushed garlic
  • 1 teaspoon course salt
  • 1½ teaspoon cumin.
  • 1 large onion
  • 1 red pepper
  • 1 green pepper
Instructions
  1. Start with a good quality flank steak about 1½ pounds. Trim of needed.
  2. Prep veggies. One green and a red pepper cut into strips. One medium onion cut into slices
  3. In a 1 gallon zip-lock bag combine the juice of two limes, 4 tablespoons olive oil, 4 cloves crushed garlic, 1 teaspoon course salt, 1½ teaspoon cumin. Mix well and add the cut veggies and the flank steak. Refrigerate for 3 hours or more.
  4. About 30 minutes prior to cooking, remove the flank steak and rest at room temperature. Also preheat grill on high. Clean and oil grates.
  5. Place a large pan over medium high heat and all to preheat for about 2 minutes while putting meat on the grill.
  6. As soon as the meat is started, add the veggies and the remaining marinade to the preheated pan. You will cook the meat at about 4 minutes per side until internal temperature of 130 and stir the veggies every few minutes. Cook the veggies until browning about 10 minutes total.
  7. When the meat is done, allow to rest for 5 minutes before cutting cross grain into thin slices.
  8. Serve on tortillas with veggies and trimmings
Notes
Do Not over cook the flank steak.

 

Updated
September 4 2014

Comments

    • says

      You’re welcome… I really like this one. I have another flank steak waiting in the freezer now.
      Thanks for the note.
      DrDan

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