How I finally cracked the fajita code after leaving San Antonio
Having lived in San Antonio for four years and in Texas all my life, Mexican food holds a special place in my heart. Anytime I try a new restaurant, I always go for one thing: the steak fajitas.
To me, the quality of a restaurant often comes down to how they make this dish. When I moved from San Antonio to Austin, I struggled to find a new favorite spot.
So, I decided to learn how to make steak fajitas at home. After quite a bit of tweaking and recipe testing, I was able to crack the fajita code.
What finally did it for these Flank Steak Fajitas came down to three things in the marinade: soy sauce and Worcestershire for the savory depth restaurants get out of MSG, a spoonful of honey so the steak actually chars instead of just browning, and enough time in the fridge to let all of it sink in.
Everything else is simple. The peppers and onion get blistered in the same cast-iron skillet, and I keep fajita seasoning in the pantry so the marinade takes about two minutes to stir together.
I still order the steak fajitas anytime I try somewhere new. I just do not come home disappointed anymore.
This recipe is perfect as is. I marinated them over 24 hours and grilled them on a gas grill next to a cast iron skillet with onions and mushrooms in the marinade. My only complaint? They went through 2 big flank steaks and wanted more!!
– Amy
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Flank steak: Look for a piece less than an inch thick so it cooks fast and stays tender. Flat iron works too, and skirt steak has the biggest flavor of the three as long as you slice it thin.
- Taco seasoning: Homemade taco seasoning or fajita seasoning are both great here, and store bought works if that is what you have.
- Soy sauce: This is where the savory, restaurant-style depth comes from. Gluten-free tamari has been tested in this recipe and behaves exactly the same.
- Worcestershire sauce: It looks like a throwaway ingredient and it is anything but. Check the label for a gluten-free variety if you are Celiac, since some brands hide wheat.
- Honey: This is what gets you real char instead of plain browning. Pure maple syrup or agave nectar can be swapped in.
- Lime juice: Fresh is best here, though lemon or orange juice will also work.
- Olive oil: It does double duty, going into the marinade and then into the hot skillet. Avocado oil works too and has a higher smoke point.
- Bell peppers and red onion: The classic combo, and what you get at most Tex-Mex places. Mushrooms, zucchini, or squash are all good additions.
How to Make Flank Steak Fajitas
Please see the recipe card below for more detailed ingredient amounts.
Stir together the fajita marinade
Whisk the olive oil, taco seasoning, soy sauce, lime juice, Worcestershire, and honey together in a large bowl. Add the flank steak and turn it until every side is coated, then cover and refrigerate.
Two hours is the floor, 6 to 8 hours is the sweet spot, and overnight is best. Steak holds up to a long marinade in a way chicken just does not, so there is no downside to starting it in the morning.
Blister the peppers and onions
Heat the rest of the olive oil in a large cast-iron skillet over medium-high. Add the bell peppers, onion, salt, and pepper and cook 7 to 8 minutes, until they are crisp-tender with charred edges, then move them to a plate.
Cast iron or stainless, not nonstick. Nonstick will not give you the char, and the char is most of what makes these taste like they came off a restaurant flat top.
The Cast-Iron Skillet I L❤️VE!
A good cast-iron skillet is the reason this dish gets that perfect sear. I use my my Staub 12-inch for this recipe (and honestly almost every dinner at this point). It holds heat like nothing else and gives you that restaurant-quality crust a regular pan just can’t match.
Sear the flank steak
Let the excess marinade drip off the steak, then lay it in the same hot skillet. Cook 4 to 5 minutes per side, until it reaches the doneness you want.
Pull it at 130 to 135 degrees for medium-rare, or 140 degrees for medium. A meat thermometer takes the guessing out of it, and my steak temperature guide has the full range if you like yours cooked further.
Rest it, then slice against the grain
Move the steak to a cutting board and let it rest 5 minutes so the juices stay put. Look for the lines running through the meat and cut across them into thin, quarter-inch slices.
Oops! What went wrong?
My steak came out tough. What happened? Nine times out of ten it is the slicing. Flank steak has long, obvious muscle fibers, and cutting with them instead of across them leaves every bite chewy.
Why is there no char on my veggies? The skillet was not hot enough, or it was too crowded. Give it a few minutes to really preheat, and cook in two batches if your pan is on the smaller side.
The steak is cooked but the outside looks pale. Too much marinade went into the pan along with it. Let it drip off first so the surface can sear instead of steam.
Can I skip the marinade if I am short on time? You can, but it will not taste like this recipe. Two hours in the fridge is the least you can get away with and still notice a difference.
FAQs
Flank steak, and it is what this recipe is built around. It is lean, it soaks up a marinade beautifully, and as long as you slice it against the grain it stays tender. Flat iron is the most forgiving alternative since it has more marbling running through it, and skirt steak has the biggest flavor of the three but needs to be sliced very thin.
The marinade and the knife do all of the work. There is no need to pound it or use a store-bought tenderizer, since a few hours in the lime juice and soy sauce softens the fibers, and slicing thin against the grain shortens them.
At least 2 hours, though 6 to 8 hours is where it really comes together, and overnight is best. Steak can handle a long soak without turning mushy the way chicken does.
No, cook it whole and slice it afterward. Cutting the steak into strips first makes it very easy to overcook, and pre-slicing releases too many of the juices you want to keep in the meat.
Wrap the steak and veggies tightly in an airtight container and keep them in the fridge for up to 3 days. The goal is to keep air off the meat so it does not dry out.
When you reheat, let the steak come to room temperature first and warm it gently over low heat rather than blasting it. My guide on how to reheat steak walks through every method.
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Beef Flank Steak Fajitas Recipe
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Ingredients
- 4 tablespoons olive oil divided
- 2 tablespoons taco seasoning
- 2 tablespoons soy sauce or Tamari
- 2 tablespoons lime juice from 1 lime
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 1 ¼ pounds flank steak less than 1 inch thick
- 2 bell peppers seeded and thinly sliced
- 1 red onion thinly sliced
- ¾ teaspoon salt
- ¼ teaspoon black pepper
For Serving
- Corn tortillas
- Avocado pitted and sliced
- Fresh salsa
- sour cream
- Fresh cilantro
Instructions
- In a large bowl, whisk together 2 tablespoons of the olive oil, taco seasoning, soy sauce, lime juice, Worcestershire sauce, and honey. Add flank steak, completely coating it in the marinade. Marinate in the refrigerator for at least 2 hours, ideally 6 to 8 hours, or up to overnight.2 tablespoons taco seasoning, 2 tablespoons soy sauce or Tamari, 2 tablespoons lime juice, 1 tablespoon Worcestershire sauce, 1 tablespoon honey, 1 ¼ pounds flank steak
- When ready to cook, add the remaining 2 tablespoons of olive oil to a large cast-iron skillet over medium-high heat. Add bell pepper, onion, salt, and pepper and cook for 7-8 minutes, or until vegetables are crisp tender and slightly charred. Transfer the vegetables to a plate.2 bell peppers, 1 red onion, ¾ teaspoon salt, ¼ teaspoon black pepper
- Remove the steak from the marinade, letting any excess marinade drip off. With the skillet still over medium-high heat, add the steak and cook for 4-5 minutes per side, or until cooked to your desired doneness.
- Transfer the steak to a cutting board to rest for 5 minutes before slicing. Cut steak against the grain into thin, ¼-inch slices.
- Serve steak fajitas nestled into corn tortillas and topped with avocado, salsa, sour cream, and cilantro, if desired.Corn tortillas, Avocado, Fresh salsa, sour cream, Fresh cilantro
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Notes
- Marinating time: At least 2 hours, though 6 to 8 hours is the sweet spot and overnight is best. Steak holds up to a long marinade in a way chicken does not.
- Best cut: Flank steak is the pick here. Flat iron is more forgiving thanks to the extra marbling, and skirt steak has the biggest flavor but needs to be sliced very thin.
- Cooking methods: A cast-iron skillet, grill, or flat-top griddle all work. Skip nonstick, since it will not give you the char.
- Doneness: 130 to 135 degrees F is medium-rare and 140 degrees F is medium. Rest the steak 5 minutes before slicing.
- Slicing: Always cut against the grain into thin, quarter-inch slices. This is the single biggest factor in whether the steak comes out tender.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat after letting the steak come to room temperature.
- Freezing: Not recommended once cooked, since the steak firms up and dries out when thawed. Freezing the raw steak in the marinade does work well.
- Nutrition: Facts are calculated without any toppings, tortillas, or rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with steak fajitas
The whole point of fajita night is loading them up, so I put out more than we need and let everyone build their own. Homemade Pico de Gallo and a bowl of Homemade Guacamole are the two that always go first.
For something to scoop with, Baked Tortilla Chips come together while the steak rests. Roasted Tomato Salsa is worth the extra few minutes if you have tomatoes to use up, and Tomatillo Salsa Verde is the one to make if you want something tangier.
To turn it into a full plate, Restaurant-Style Mexican Rice or Cilantro Lime Rice with a side of Instant Pot Refried Black Beans gets you the spread you would order at a Tex-Mex place. Skillet Mexican Street Corn Salad and Avocado Corn Salad are both good if you want something fresher alongside.
And the leftovers might be the better meal. Pile the sliced steak onto a Steak Fajita Salad or fold it into Easy Corn Tortilla Quesadillas the next day.
More Tex-Mex favorites
If fajita night has become a fixed point in your week, these are the ones my readers keep coming back to.
Delicious!! First time ever fajitas and the family loves them!!
Yay! So happy to hear you enjoyed the recipe! This is a great first recipe to try! Thanks so much for taking the time to leave a comment and rating!
This recipe is perfect as is. Everyone raved about the beef granitas. I marinated them over 24 hours and grilled them on a gas grill next to a cast iron skillet with onions and mushrooms in the marinade. My only complaint? They went through 2 big flank steaks and wanted more!!
Yay! So happy to hear you enjoyed the recipe, Amy! That’s a good problem to have. Thanks so much for taking the time to leave a comment and rating!
Delicious, full of flavor and so easy to make! I will be making these again!!
Yay!! So happy you enjoyed the recipe, Joanne! Thanks so much for taking the time to leave a comment and rating 🙂
This marinade is great! Full of flavor, just the right bite of heat. Delicious!! 5stars from me
Yay!! So happy to hear you enjoyed the recipe, Cinnamon. Thanks so much for your comment and rating!
I made this marinate tonight. Omg. It was sooooo good. All I did different was add a spoonful of crushed garlic. Next level delicious. Will make again for sure
Yay! So happy to hear you enjoyed it. And I totally agree with you- everything tastes better with more garlic 😉 Thanks so much for your comment and rating!