Original Post: https://www.evolvingtable.com/steak-fajitas-recipe/
Beef Flank Steak Fajitas Recipe
Flank Steak Fajitas bring all the sizzling, smoky flavor of your favorite Tex-Mex restaurant right to your kitchen. Flank steak marinates in a simple blend of soy sauce, Worcestershire, honey, garlic, and spices before it's seared with colorful peppers and onions for an easy weeknight dinner.
Servings: 4 servings
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
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
Calories: 425kcal | Carbohydrates: 16g | Protein: 33g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 85mg | Sodium: 1570mg | Potassium: 721mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2567IU | Vitamin C: 85mg | Calcium: 50mg | Iron: 4mg
