Growing up in a Mexican-American household, fajitas were a staple in our weekly dinner rotation. However, it wasn’t until I discovered the recipe for Grilled Flank Steak Fajitas that I truly fell in love with this dish. The combination of juicy, tender steak and flavorful vegetables, all wrapped in a warm tortilla, is simply irresistible. This recipe has become a personal favorite and a go-to for family gatherings and dinner parties. In this article, I will share with you the secrets to making the perfect Grilled Flank Steak Fajitas that are sure to impress your taste buds and your guests.
Why This Recipe Works
There are a few key reasons why this recipe stands out and has become a favorite in my household:
- The flank steak is marinated in a flavorful blend of spices and citrus juices, resulting in a tender and juicy steak.
- The vegetables are grilled alongside the steak, adding a smoky and charred flavor to the fajitas.
- The combination of spices and fresh ingredients creates a well-balanced and delicious flavor profile.
- The fajitas are customizable, allowing each person to add their favorite toppings and create their own perfect fajita.
Ingredients You’ll Need
Serving Size: 4-6 people
Prep Time: 15 minutes
Cook Time: 15 minutes
- 1 ½ pounds flank steak
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow onion
- 1 jalapeno pepper
- 1 lime
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 8-10 flour tortillas
- Optional toppings: shredded cheese, sour cream, salsa, guacamole
Step-by-Step Instructions
- In a small bowl, mix together the chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
- Place the flank steak in a large zip-top bag and pour the spice mixture over it. Seal the bag and massage the spices into the steak, making sure it is evenly coated. Let it marinate in the fridge for at least 1 hour, or up to 8 hours.
- Preheat your grill to medium-high heat.
- While the grill is heating up, slice the bell peppers, onion, and jalapeno into thin strips. Place them in a large bowl and drizzle with olive oil. Squeeze the juice of one lime over the vegetables and toss to coat.
- Remove the steak from the marinade and place it on the grill. Cook for 4-5 minutes on each side for medium-rare, or longer if desired. Remove from the grill and let it rest for 5 minutes before slicing.
- While the steak is resting, place the vegetables on the grill and cook for 3-4 minutes on each side, until they are slightly charred and tender.
- Once the steak has rested, slice it against the grain into thin strips.
- Warm the tortillas on the grill for 30 seconds on each side.
- Assemble the fajitas by placing a few slices of steak and grilled vegetables on a warm tortilla. Add any desired toppings and fold the tortilla to enclose the filling.
- Serve immediately and enjoy!
My Pro Tips for Success
- For an extra kick of flavor, add a tablespoon of adobo sauce from a can of chipotle peppers to the marinade.
- Make sure to let the steak rest before slicing to allow the juices to redistribute and keep the meat tender.
- If you don’t have a grill, you can also cook the steak and vegetables on a stovetop grill pan or in a cast-iron skillet.
- For a vegetarian option, substitute the steak with portobello mushrooms and follow the same marinade and grilling instructions.
What I Serve With This Recipe
- Mexican rice and beans
- Corn on the cob
- Homemade salsa and chips
- Margaritas or Mexican beer
FAQs (From My Kitchen to Yours)
Can I use a different cut of meat for this recipe?
Yes, you can use skirt steak or flank steak for this recipe. However, flank steak is my preferred cut as it is leaner and more tender.
Can I make this recipe ahead of time?
Yes, you can marinate the steak and vegetables ahead of time and keep them in the fridge until ready to grill. You can also slice the vegetables and store them in an airtight container in the fridge. However, I recommend grilling the steak and vegetables right before serving for the best flavor and texture.
Can I use corn tortillas instead of flour tortillas?
Yes, you can use corn tortillas for a gluten-free option. Just make sure to warm them up on the grill or stovetop before serving.
How do I reheat leftovers?
You can reheat the fajitas in a skillet over medium heat, or in the microwave for a quick and easy option.
Why This Recipe Deserves a Spot on Your Table
This recipe is not only delicious and full of flavor, but it is also versatile and customizable. You can adjust the spice level to your liking, add your favorite toppings, and even substitute the protein for a vegetarian option. It’s a crowd-pleaser and perfect for any occasion, from a casual weeknight dinner to a backyard BBQ with friends. Plus, the leftovers make for a tasty lunch the next day!
Your Turn
I hope you give this Grilled Flank Steak Fajitas recipe a try and enjoy it as much as I do! The marinated flank steak, perfectly grilled, offers a deliciously smoky flavor that pairs wonderfully with the vibrant sautéed peppers and onions. Don’t be afraid to get creative and make it your own—consider adding your favorite toppings like fresh guacamole, zesty salsa, or a dollop of sour cream for an extra burst of flavor. You can also experiment with different marinades, whether you prefer a tangy citrus blend or a spicy chipotle kick. Each variation can transform the dish, allowing you to discover your perfect fajita experience. Enjoy the process and savor every bite!
Grilled Flank Steak Fajitas: Juicy, Tender, and Full of Flavor
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pound flank steak
- 1 bell pepper, sliced
- 1 onion, sliced
- 8 small flour tortillas
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a small bowl, mix together olive oil, chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
- Rub the spice mixture all over the flank steak and let it marinate for at least 15 minutes.
- Preheat the grill to medium-high heat.
- Grill the flank steak for about 6-8 minutes per side for medium-rare, or until desired doneness.
- While the steak is grilling, toss the sliced bell pepper and onion in a bit of olive oil and grill them for about 4-5 minutes until tender.
- Remove the steak from the grill and let it rest for 5 minutes before slicing against the grain.
- Warm the tortillas on the grill for about 30 seconds on each side.
- To serve, fill each tortilla with sliced steak, grilled peppers, and onions, and garnish with fresh cilantro and lime wedges.
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