Beef Flank Steak Fajitas Recipe

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

Beef flank steak fajitas are served in a cast iron skillet with fajita veggies and lime wedges.

5 from 7 votes

Beef 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

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 4 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

Notes

Nutrition: Facts are calculated without any toppings, tortillas, or rice.
Marinate for maximum flavor: Let the steak marinate for at least4 hours for the best flavor and tenderness. If short on time, a minimum of 2 hours will still enhance the taste, but longer is ideal.
Cooking methods: These fajitas can be cooked on a cast-iron skillet, grill, or griddle. A hot surface is key to getting a good sear while keeping the inside juicy.
Slicing for tenderness: Always cut the steak against the grain to break down the muscle fibers. This keeps the meat tender and easy to chew.

Nutrition