Flank Steak Fajitas

This year I am planting a few bell pepper plants in my garden. I’m hoping that makes for abundant opportunities for fajitas this summer. Fajitas are one of my favorite tasty, but uncomplicated dinners. I usually make chicken fajitas because I always have chicken on had, but over this past weekend I decided to change things up a bit and make them with flank steak. Fajitas are also great for group social occasions because you can lay all the ingredients out on the counter and allow guests to pick and choose what they like for their plates.

I only had time to let the steak marinade for an hour and a half since I didn’t get started soon enough, but there was still a lot of flavor to the meat. I like to poke the meat all over on both sides with a fork. I think it tenderizes it a bit more and helps the marinade really soak in.

Flank Steak Fajita Marinade
goodLife {eats} creation

  • juice 2 limes
  • juice 1 orange
  • 2 Tbs red wine vinegar
  • 1/4 c olive oil
  • 1 roma tomato
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1 tsp salt salt
  • 1/2 tsp pepper
  • 2 cloves garlic
  • 1/4 c chopped cilantro

Combine all ingredients into a food processor until smooth. Pour into a gallon sized resealable bag with flank steak and let marinade for up to 24 hours. Grill over medium heat 6-8 minutes per side, depending on how rare you like your meat. I like to take it off when the thermometer reads about 160 deg. Let it rest 5 minutes before slicing it.

Fajita Fillings

  • flank steak, sliced thin
  • sauteed onions
  • sauteed bell pepper in a variety of colors
  • guacamole
  • cilantro
  • cheese
  • sour cream
  • warm tortillas

Fill warm tortillas with your choice of ingredients.

This was shared in the Ultimate Recipe Swap: Mexican Foods