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Flank Steak Fajitas
Flank Steak Fajitas
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Mexican
Author:
Beth Dooley
Servings
4
Prep Time
20 minutes
Cook Time
30 minutes
These Flank Steak Fajitas are boldly seasoned with cumin, chile, and lime, then grilled to juicy perfection and served with sautéed peppers, onions, and all your favorite toppings. Wrapped in warm tortillas and garnished with queso fresco, they’re a flavorful, crowd-pleasing meal.
Ingredients
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1-¼ lb Flank Steak
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1 Tbsp Ground Cumin
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1 Tsp Ancho Chile Powder
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1 Tsp Coarse Salt
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1 Lime Juice and Zest
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1-2 Tbsp Extra Virgin Olive Oil
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1 Tbsp Hot Sauce
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2 Large Minced Garlic Cloves
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1 Large Red Onion, Halved and Sliced
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2 Bell Peppers, Seeded and Sliced ¼ Inch Thick
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1 Jalapeno, Seeded and Sliced ¼ Inch Thick
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¼ Cup Chopped Cilantro
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8 Tortillas
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Lettuce
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Salsa For Serving
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Queso Fresco for Garnish
Directions
In a small bowl, stir together the cumin, chili powder and salt. With a sharp knife, cut incisions across the top and bottom of the steak and rub the spice mix over all.
In a small bowl, whisk together the lime zest and juice, oil, sauce, and garlic. Put the steak into a plastic bag and pour in the marinade and seal. The steak can be refrigerated overnight.
Film a large heavy skillet with oil and set over medium high heat. Add the onions and cook until they begin to soften then stir in the peppers and chile, cooking until the vegetables are soft. Remove and set aside, covering to keep the vegetables warm.
Remove the meat from the marinade and dry with paper towels. Film a large skillet with oil and set over medium heat. Cook the steak until seared on both sides, about 3 to 4 minutes per side; the steak is cooked when the internal temperature reaches about 135 on a meat
thermometer.
Remove the meat to a cutting board, cover with foil and let sit for 10 minutes. Cut the steak across the grain into ¾ inch wide strips and serve with the vegetables, topped with salsa, and cheese.