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    🏠Home » Recipes » Mexican Recipes

    Marinaded Flank Steak Fajitas

    Apr 30, 2014 · Modified: Jun 4, 2023 by Dan Mikesell AKA DrDan · 4 Comments

    Recipe Table of Contents    
    5 from 5 votes

    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.

    Flank Steak Fajitas on a tortilla
    Jump To:
    • 🐄Ingredients
    • 👨‍🍳How to Make Marinaded Flank Steak Fajitas
    • ✔️Tips
    • 🥣The marinade for flank steak and vegetables
    • ❓FAQs
    • ❄️Storage of leftovers
    • 🖼️Step-by-Step Photo Instructions
    • Recipe
    Blue ribbon divider used for visual effect

    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

    1. Trim the flank steak, prep the bell peppers and onion, and place in a 1-gallon zip-lock bag.
    2. Add all the marinade ingredients to the zip-lock and refrigerate for 3 hours or more.
    3. 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.
    4. 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.
    5. 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

    What is flank steak?

    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.

    Location of Flank Steak - Image licensed May 16, 2017, from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.
    Image licensed from Fotolia. Copyright by foxysgraphic - Fotolia. The image was modified following the license.
    How to serve flank steak fajitas?

    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.

    Blue ribbon divider used for visual effect

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Beef Recipes, Grill Recipes, Mexican Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    flank steak with peppers and spices

    Start 1 ½ pounds of good quality flank steak—trim if needed.

    sliced peppers and onion on black board

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

    steak and vegetables in bag with marinade

    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.

    clean and oil grill crates

    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.

    flank steak going onto grill

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

    pouring vegetables into frying pan

    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.

    cutting flank steak across grain on white board

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

    Flank steak Fajitas on a tortilla on a white plate

    Serve on tortillas with the vegetables and trimmings.

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    Recipe

    Grilled Flank steak Fajitas from 101 Cooking For Two

    Marinaded Flank Steak Fajitas

    From Dan Mikesell AKA DrDan
    Great-tasting Marinaeed Flank Steak Fajitas with flavorful marinated veggies and steak fajita meat filling tortillas with your favorite toppings for the perfect weeknight dinner.
    Tap to leave a Rating
    5 from 5 votes
    Print Email CollectionCollected
    Prep Time: 3 hours hours 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 3 hours hours 25 minutes minutes
    Servings #/Adjust if desired 4 servings

    Ingredients

    US Customary - Convert to Metric
    • 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
    Prevent your screen from going dark

    Instructions

    • Start 1 ½ pounds of good quality flank steak—trim if needed.
      flank steak with peppers and spices
    • Prep vegetables. One green and red pepper cut into strips. One medium onion cut into slices.
      sliced peppers and onion on black board
    • 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.
      steak and vegetables in bag with marinade
    • 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.
      clean and oil grill crates
    • Place a large pan for the vegetables over medium-high heat to preheat for about 2 minutes while putting meat on the grill.
      flank steak going onto 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.
      pouring vegetables into frying pan
    • When the meat is done, rest for 5 minutes before cutting across the grain into thin slices.
      cutting flank steak across grain on white board
    • Serve on tortillas with the vegetables and trimmings.
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

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    Recipe Notes

    Pro TIps

    1. Cut the meat against the grain.
    2. Never overcook the flank steak, 135° is really the top end of the temperature range.
    3. 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.
    4. Serve on a warmed tortilla, with cheese, sour cream and guacamole.
    5. 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

    Nutrition Facts
    Marinaded Flank Steak Fajitas
    Amount Per Serving
    Calories 266 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 4g20%
    Cholesterol 102mg34%
    Sodium 95mg4%
    Potassium 766mg22%
    Carbohydrates 7g2%
    Fiber 2g8%
    Sugar 3g3%
    Protein 38g76%
    Vitamin A 1042IU21%
    Vitamin C 68mg82%
    Calcium 52mg5%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : Mexican

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Originally Published April 30, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    1. Gail

      May 13, 2022 at 8:13 am

      Can I do it in a cast iron pan on top of the the stove?

      Reply
      • Dan Mikesell AKA DrDan

        May 13, 2022 at 9:24 am

        Cast iron should work fine.
        Dan

    2. Patty C

      May 10, 2014 at 9:31 am

      Thanks Dr. D! Made these last night....they were divine!

      Reply
      • DrDan

        May 10, 2014 at 3:30 pm

        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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