Best Flank Steak Fajitas Recipe

Original Post: https://www.evolvingtable.com/steak-fajitas-recipe/

Sliced flank steak, fajita veggies, and limes served in a cast iron skillet.

5 from 7 votes

Best Flank Steak Fajitas Recipe

Sizzling Flank Steak Fajitas that rival your favorite restaurant's... coming right up! The key to this recipe is two-fold: creating a flavor-packed marinade with a few secret ingredients and then letting the beef marinate in it for hours.

Prep Time25

Cook Time20

Total Time45

Course: Dinner, Main Course

Cuisine: Mexican

Servings: servings

Author: London Brazil

Ingredients

1 ¼ lbs. flank steak less than 1-inch thick

Steak Fajita Marinade:

2 Tbsp. taco seasoning homemade or store-bought
2 Tbsp. olive oil
2 Tbsp. soy sauce or Tamari sauce
1 Tbsp. Worcestershire sauce gluten-free
1 Tbsp. honey
1 lime juice

Steak Fajitas:

2 Tbsp. olive oil
2 bell peppers red, green, or yellow, thinly sliced
1 red onion thinly sliced
½-¾ tsp. salt to taste
¼ tsp. black pepper to taste

To Serve:

Corn tortillas optional
Rice or cauliflower rice optional
Avocado, sour cream, or cilantro optional

Instructions

In a large bowl combine steak fajita marinade ingredients. Whisk to combine. Add flank steak to the marinade and let soak in the refrigerator for at least 4 hours, ideally 6-8, or up to overnight. (The longer the better!)
1 ¼ lbs. flank steak, 2 Tbsp. taco seasoning, 2 Tbsp. olive oil, 2 Tbsp. soy sauce, 1 Tbsp. Worcestershire sauce, 1 Tbsp. honey, 1 lime, 2 Tbsp. olive oil, ½-¾ tsp. salt, ¼ tsp. black pepper
When ready to cook, add 2 tablespoons of oil to a large cast-iron skillet over medium-high heat along with the sliced bell pepper and onion. Cook for 7-8 minutes or until vegetables are crisp tender and slightly charred.
2 bell peppers, 1 red onion
Remove vegetables from the skillet and add the steak, letting any excess marinade drip off before adding it to the skillet. Cook steak over medium to medium-high heat for 4-5 minutes per side, or until cooked to your desired doneness.
Let steak rest on a cutting board for 5 minutes before slicing. Cut steak into thin ¼" slices against the grain.
Serve steak fajitas as a taco with avocado and cilantro or in a bowl with Mexican rice or cauliflower rice. Enjoy!
Corn tortillas, Rice or cauliflower rice, Avocado, sour cream, or cilantro

Notes

Nutrition facts are calculated without any toppings, tortillas, or rice.
To make this recipe Whole30 simply substitute coconut liquid aminos for the soy sauce and leave out the honey or replace it with liquid stevia extract.

Prep-Ahead Instructions:

Wash and cut the veggies, and make the marinade up to 3 days in advance. You can also marinate the steak for up to 24 hours.

Storage Directions:

Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. To freeze, seal in a freezer-safe airtight container and freeze for up to 3-6 months. To reheat, add the steak back to a skillet with a touch of oil. Warm up over medium heat for 5-10 minutes or until heated through.

Nutrition