Great-tasting Marinaded Flank Steak Fajitas with flavorful marinated veggies and steak fajita meat filling tortillas with your favorite toppings for the perfect weeknight dinner.
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We all love that sizzling plate of steak fajitas at the Mexican restaurant. Now you can have one of your favorite meals quickly at home. Easy enough for a weeknight dinner and good enough for company.
The spiced-up Mexican marinade used for flank steak and veggies makes this recipe special. Just follow the easy step-by-step photo instructions. You can use the broiler instead of the grill. and
Serve with Homemade Guacamole and Mexican Rice. And check out the other fajita recipes, like Grilled Chicken Fajitas, Beef Fajitas, Sheet Pan Chicken Fajitas, Easy Stovetop Chicken Fajitas and Easy Pork Fajitas.
🐄Ingredients
- Flank steak
- Onion—large
- Bell peppers—red and green
Marinade ingredients for flank steak
- Lime juice—two limes
- Olive oil
- Garlic—crushed garlic
- Salt
- Ground Cumin
👨🍳How to Make Marinaded Flank Steak Fajitas
- Trim the flank steak, prep the bell peppers and onion, and place in a 1-gallon zip-lock bag.
- Add all the marinade ingredients to the zip-lock and refrigerate for 3 hours or more.
- Grill the flank steak over high heat on the grill to an internal temperature of 130°—about 8-10 minutes. Remove the meat when done and rest for 5 minutes before cutting across the grain into thin slices.
- While the steak is cooking, add the vegetable add the remaining marinade to a hot skillet and frequently stir until tender and browning—about 10 minutes.
- Serve on tortillas with the vegetables and trimmings.
✔️Tips
- Never overcook the flank steak; 135 ° is the top end of the temperature range. And be sure to cut across the grain.
- The steak and vegetables cook in about the same time but require very different temperatures. The high heat on the grill needed to sear the steak will burn the vegetables rapidly.
- Serve on a warmed tortilla with cheese, sour cream, and guacamole.
🥣The marinade for flank steak and vegetables
Like most fajita recipes, the marinade must burst with flavor but is simple. It is olive oil with lime juice, garlic, and great spices. You can use a different marinade, but this one is excellent.
Try to get 2-3 hours of marinade time, but 1 hour will do. Longer is OK.
❓FAQs
Flank steak (AKA London Broil) is located on the belly of the cow near the rear legs. The skirt steak is located just in front of the flank steak. The flank is leaner and has a finer grain than the skirt steak. While often confused, they are not the same.
Flank steak is very lean and is generally used for grilling, roasting, or broiling. It can become tough rapidly if overcooked and should never be cooked more than medium.
It is usually cooked by searing at high temperatures to rare or slightly more and cut across the grain to help tenderness. If cooked correctly, it is tender and delicious.
Serve on flour tortillas with toppings of sour cream, pico de Gallo, fresh cilantro, and slices of jalapenos or avocados.
Side dishes are chips and salsa or guacamole. Other common sides are Mexican rice, black beans, or refried beans.
❄️Storage of leftovers
Store leftovers sealed airtight and refrigerated for 3 days. Freezing is not recommended. Reheat in a microwave or covered in the oven or air fryer.
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Start 1 ½ pounds of good quality flank steak—trim if needed.
Prep vegetables. One green and red pepper cut into strips. One medium onion cut into slices.
In a 1-gallon zip-lock bag add the flank steak and vegetables. Then add the juice of two limes, 4 tablespoons olive oil, 4 cloves crushed garlic, 1 teaspoon coarse salt, and 1 ½ teaspoon cumin. Refrigerate and marinate for 3 hours or more.
Preheat the grill to high—clean and oil the grates if grilling.
You can also cook the steak under a broiler on high for 8-10 minutes with a flip in the middle and watch the internal temperature aiming for about 130°-135°. Time will vary by the meat's thickness and distance from the broiler, which will vary by the oven.
Place a large pan for the vegetables over medium-high heat to preheat for about 2 minutes while putting meat on the grill.
As soon as the meat is started, add the vegetables and the remaining marinade to the preheated pan. You will cook the meat at about 4 minutes per side until an internal temperature of 130° and stir the veggies every few minutes. Cook the vegetables until browning—about 10 minutes.
When the meat is done, rest for 5 minutes before cutting across the grain into thin slices.
Serve on tortillas with the vegetables and trimmings.
Recipe
Marinaded Flank Steak Fajitas
Ingredients
- 1 ½ pounds flank steak - trimmed
- 1 onion - large
- 1 red pepper
- 1 green pepper
Marinade for flank steak
- ¼ cup lime juice - two limes
- 4 tablespoons olive oil
- 4 cloves crushed garlic
- 1 teaspoon coarse salt
- 1 ½ teaspoon cumin
Serving
- Tortillas
- Toppings of choice
Instructions
- Start 1 ½ pounds of good quality flank steak—trim if needed.
- Prep vegetables. One green and red pepper cut into strips. One medium onion cut into slices.
- In a 1-gallon zip-lock bag, add the flank steak and vegetables. Then add the juice of two limes, 4 tablespoons olive oil, 4 cloves crushed garlic, 1 teaspoon coarse salt, and 1 ½ teaspoon cumin. Refrigerate and marinate for 3 hours or more.
- Preheat the grill to high—clean and oil the grates if grilling. You can also cook the steak under a broiler on high for 8-10 minutes with a flip in the middle and watch the internal temperature aiming for about 130°-135°. Time will vary by the meat's thickness and distance from the broiler, which will vary by the oven.
- Place a large pan for the vegetables over medium-high heat to preheat for about 2 minutes while putting meat on the grill.
- As soon as the meat is started, add the vegetables and the remaining marinade to the preheated pan. You will cook the meat at about 4 minutes per side until an internal temperature of 130° and stir the veggies every few minutes. Cook the vegetables until browning—about 10 minutes.
- When the meat is done, rest for 5 minutes before cutting across the grain into thin slices.
- Serve on tortillas with the vegetables and trimmings.
Your Own Private Notes
Recipe Notes
Pro TIps
- Cut the meat against the grain.
- Never overcook the flank steak, 135° is really the top end of the temperature range.
- You can also cook the steak under a broiler on high for 8-10 minutes with a flip in the middle and watching the internal temperature aiming for about 130°-135°. Time will vary some by the thickness of the meat and distance from the broiler which will vary by the oven.
- Serve on a warmed tortilla, with cheese, sour cream and guacamole.
- Good in the refrigerator for 3-4 days but not a good leftover for freezing.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Originally Published April 30, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Gail
Can I do it in a cast iron pan on top of the the stove?
Dan Mikesell AKA DrDan
Cast iron should work fine.
Dan
Patty C
Thanks Dr. D! Made these last night....they were divine!
DrDan
You're welcome... I really like this one. I have another flank steak waiting in the freezer now.
Thanks for the note.
DrDan