Marinated Flank Steak Fajitas

Flank steak is the best cut of meat off the steer in my opinion. Cook to medium rare and slice across the grain. You will be very pleased with the results.

Marinated Flank Steak Fajitas

Marinade Ingredients:

• 1/3 cup good olive oil
• 1/3 cup soy sauce
• ¼ cup lime juice
• ¼ cup of chopped onion
• 2T minced garlic
• 2T Worcestershire sauce
• 2t ground pepper
• ¼ cup of cilantro
• 1 diced jalapeño if you like a little heat

Fajita Ingredients:

• 1 flank steak (or skirt steak)
• 2 bell peppers (colored if you like)
• 2 red onions
• Flour or corn tortillas
• Cilantro and sour cream for topping

Directions:

1. Combine all marinade ingredients and put in a one gallon ziplock bag or a glass bowl. Fully submerge the flank steak and refrigerate for 2hrs or up to overnight.
2. Cut up bell peppers and slice an onion for your vegetables, set aside.
3. Prepare a hot grill (charcoal or gas) and cook directly over the heat (save the marinade). It will flame up occasionally but this will add the char flavor you will want in your fajitas.
4. Turn frequently until both sides are lightly charred the way you prefer.
5. Move off the heat and cook to 125 degrees internally or just below your preferred doneness (the meat temp will rise 5-10 degrees resting).
6. Remove meat from the grill and let rest under foil.
7. Sautee the vegetables in a pan with 2T of good olive oil. After they begin to soften, take some of the left-over marinade and add to the pan. Continue adding until the vegetables are done to your liking.
8. Slice the flank steak thinly and across the grain. Take warm tortillas and fill them with the meat and vegetables. Top with cilantro and sour cream if you like.

Any questions email me! I would love to help!

Why Flank Steak Makes the Best Fajitas

Flank steak is the best cut of meat off the steer in my opinion, and it was made for fajitas. It is lean, it soaks up a marinade fast, and it cooks in just a few minutes over high heat. The soy-lime marinade does two jobs at once: it seasons the beef all the way through and it helps keep the steak juicy on a hot grill. Our flank steak is single-source and grain-finished, so it has real beef flavor before you ever add a marinade.

Slice Against the Grain, Every Time

This is the one step folks skip, and it is the difference between tender fajitas and chewy ones. Look at the steak and find the direction the muscle fibers run, then cut straight across them in thin slices. Cutting with the grain leaves long, tough fibers. Cutting across the grain shortens them so every bite pulls apart easy. Let the steak rest a full five minutes under foil before you slice so the juices stay in the meat.

What to Serve and What to Make Next

Warm flour or corn tortillas, a squeeze of lime, cilantro, and sour cream are all you really need. If you are feeding a crowd, set out rice and beans on the side. Love cooking with flank steak? Try our Mongolian beef for a sweet-and-spicy night, or fire up our beef stir-fry when you want dinner on the table fast. For another taco night, our birria tacos are always a hit.

Fajita night starts with the right cut. Order Diamond R flank steak and taste the difference pasture-raised, grain-finished beef makes. It is raised on our family ranch in Independence, Kansas, with no antibiotics and no added hormones. Any questions, email me. I would love to help!

Frequently Asked Questions

What is the best cut of steak for fajitas?

Flank steak is our top pick for fajitas. It is lean, soaks up a marinade quickly, and cooks fast over high heat. Skirt steak works well too. Both are best cooked to medium rare and sliced thin against the grain so every bite stays tender instead of chewy.

How long should I marinate flank steak?

Marinate the flank steak at least 2 hours and up to overnight in the refrigerator. Two hours is enough for the soy-lime marinade to season the meat, while an overnight soak deepens the flavor. Do not go much past 24 hours, or the acid can start to break down the texture.

What temperature should flank steak be cooked to?

Pull the steak off the heat at about 125 degrees internally for medium rare. It will climb another 5 to 10 degrees while it rests under foil. Flank steak is lean, so cooking much past medium tends to make it tough and dry rather than juicy.

Can I make these fajitas on the stove instead of the grill?

Yes. Sear the marinated flank steak in a screaming-hot cast iron skillet a few minutes per side, then rest and slice. You lose a little of the grill char, but a very hot pan still builds a good crust and gives you juicy, tender fajita meat.