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    🏠Home » Recipes » Mexican Recipes

    Flank Steak Fajitas

    Apr 30, 2014 · Modified: Jul 8, 2021 by Dan Mikesell AKA DrDan · 4 Comments

    Recipe Table of Contents    
    5 from 5 votes

    Great tasting marinated flank steak fajitas with less than 30 minutes of actual work. The flavorful marinated veggies make a delicious filling with the steak strips for the perfect weeknight dinner.

    Flank Steak Fajitas on a tortilla

    Jump To:
    • 🐄Flank Steak
    • 🥣The Marinade
    • ♨️Cooking
    • ✔️Tips
    • 📖Fajita Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

    Blue ribbon divider used for visual effect

    Introduction

    We all know fajitas as that sizzling plate they set in front of you at your favorite Mexican restaurant. They are usually made with grilled strips of meat with onions and bell peppers and served on fresh tortillas with your favorite toppings. Fajitas can be made with steak, pork, or chicken.

    Now you can have your meal easily at home. Easy enough for a weeknight dinner and good enough for company.

    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 vegetables in the marinade on the stovetop. Just follow the easy step by step photo instructions.

    My Rating

    My rating system. Great 5 out of 5

    🐄Really good. A solid five from my wife and me.

    🐄Flank Steak

    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. Image modified in accordance with the license.

    Flank steak 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 finer grain than the skirt steak. While often confused, they are not the same. Flank steak is also occasionally called “London Broil.”

    Flank 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 extraordinarily tasty.

    🥣The Marinade

    Like most fajita recipes, the marinade needs to be bursting with flavor but simple. It is basically 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.

    ♨️Cooking

    The meat and vegetables are cooked separately in this recipe. Since the cooking times are about the same and you want everything hot.

    The vegetables go in a hot frying pan and will take about 10 minutes.

    The meat is seared for about 8 minutes on a very hot grill that is not compatible with vegetables. The cooking time of the meat can vary by thickness and exact grill temperature.

    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.

    ✔️Tips

    Never overcook the flank steak; 135 ° is the top end of the temperature range. And be sure to cut across the grain.

    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.

    📖Fajita Recipes

    Grilled Chicken Fajitas in 30 Minutes

    Beef Fajitas

    Easy Sheet Pan Chicken Fajitas

    Easy Chicken Fajitas

    Easy Pork Fajitas

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

    101's Best Recipes, Beef Recipes, Grill Recipes, Mexican Recipes
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    🖼️Step-by-Step Photo Instructions

    flank steak with peppers and spices

    Start with a good quality flank steak about 1 ½ pounds—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, combine the juice of two limes, 4 tablespoons olive oil, 4 cloves crushed garlic, 1 teaspoon coarse salt, 1 ½ teaspoon cumin. Mix well and add the cut veggies and the steak. Refrigerate for 3 hours or more.

    clean and oil grill crates

    Preheat grill on high. Clean and oil grates.

    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 total.

    cutting flank steak across grain on white board

    When the meat is done, allow to rest for 5 minutes before cutting across 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

    Grilled Flank Steak Fajitas

    From Dan Mikesell AKA DrDan
    Great tasting marinated flank steak fajitas with less than 30 minutes of actual work. The flavorful marinated veggies make a delicious filling with the steak strips for the perfect weeknight dinner.
    Tap to leave a Rating
    5 from 5 votes
    Print Email CollectionCollected
    Prep Time: 3 hours 10 minutes
    Cook Time: 15 minutes
    Total Time: 3 hours 25 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

    • 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 with a good quality flank steak about 1 ½ pounds—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, combine the juice of two limes, 4 tablespoons olive oil, 4 cloves crushed garlic, 1 teaspoon coarse salt, 1 ½ teaspoon cumin. Mix well and add the cut veggies and the flank steak. Refrigerate for 3 hours or more.
      steak and vegetables in bag with marinade
    • Preheat grill on high. Clean and oil grates.
      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. 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.
      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 total.
      pouring vegetables into frying pan
    • When the meat is done, allow to rest for 5 minutes before cutting across 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.

    Your Own Private Notes

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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
    Grilled 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.

    Molly said I didn't get any
    Molly- I didn't get any

    More Mexican Recipes

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    • How to Make the Best Taco Meat in 25 Minutes

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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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