Flank Steak Fajitas Recipe

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You can get your grilling on with a delicious meal by serving up some fajitas.

These are typically made out of skirt steak (aka flank steak), but you can also use rib-eye or chuck steak if that’s what you have on hand.

This is one of our favorite recipes for a reason.

It’s easy, it takes less than an hour to make, and you can get creative with the ingredients.

But first… why are they called “fajitas”?

What is the best way to cook flank steak for fajitas?

Flank steak has a lot going for it.

It’s tender, flavorful, and cuts easily into thin strips.

The only catch is that it does not naturally turn out as juicy as other cuts of beef.

This means that you need to add moisture back in while cooking to achieve a nice medium rare texture.

For this reason, we recommend using a pan searing method for cooking flank steak.

You will want to start with a dry skillet and sear the meat over high heat for about 2 minutes per side until the outside gets browned.

Then, reduce the heat to medium and finish cooking the steak through.

If you prefer your steak cooked more quickly, then you can do this without any additional steps.

While the steak cooks, you should season it with salt and pepper before removing it from the pan.

To ensure that the meat stays moist, you can always pour in a bit of oil when you put it back in the pan.

When your steak is ready, slice it thinly along its length so that each piece has a nice long strip.

Now that you know how to cook flank steak for fajitas, you might be wondering if there’s anything else you can do with it.

We’re glad you asked because that’s where we come in.

Flank Steak Fajitas

What are the best seasoning options for flank steak fajitas?

Fajitas are typically prepared in a skillet, which means you’re going to need something like cast iron, stainless steel or nonstick cooking spray.

You can also prepare them in a panini press, but we don’t recommend doing so because these tend to be a little bit hotter than other types of pans.

If you want to go the extra mile, you can even grill your fajitas over open flame (like on an actual fajita grill).

The key here is to keep everything as hot as possible while keeping the meat from getting too hot.

This will ensure that the protein cooks evenly and doesn’t dry out.

The flavor of the meat is all about the marinade, so having the right combination of seasonings is critical to the success of the dish.

If you’re wondering how long the meat needs to cook, it depends on the thickness of the steak.

For example, a thicker cut of beef should be cooked longer than thinner cuts.

Also, remember that the meat will continue to cook after you take it off the heat, so you’ll want to let it rest for at least five minutes before cutting into it.

Now that you understand the basics, let’s talk about the most important part of the recipe: the marinade.

There are two basic types of marinades: wet and dry.

Wet marinades contain oil and vinegar and are commonly used for fish and seafood.

Dry marinades typically contain spices and herbs and are great for meats.

When making a wet marinade, you’ll want to add enough liquid to completely cover the meat.

You can then leave it in the fridge for several hours or overnight.

When you’re ready to cook it, simply remove the meat from the marinade and pat it dry with paper towels.

If necessary, give it a quick rinse under cold water to remove any excess liquid.

Dry marinades work well on meats that require more time to cook, such as flank steak, since they won’t have a chance to soak up as much moisture as wet marinades would.

To make the dry marinade, combine 1/4 cup of salt, 3 tablespoons of garlic powder, 2 teaspoons each of paprika and chili powder, and 1 teaspoon of cayenne pepper.

Rub the mixture onto both sides of the steak and let it sit for 30 minutes.

Then, place the meat in a ziploc bag and refrigerate it overnight.

What is the difference between flank steak and other cuts of beef?

Flank Steak Fajitas Recipe 1

The name “flank steak” sounds like something from medieval times or maybe even the wild west.

The truth is that flank steak is actually a cut of meat that comes from the front of the cow.

You can find it in the top part of the animal between the ribs and hip bones.

It has a long grain, which means it runs parallel to the spine of the cow.

This makes it tender and easy to chew, especially when cooked medium-rare or medium.

Other cuts of beef include short loin roast, top round roast, bottom round roast, eye round roast, sirloin tip steak, and tri tip steak.

All the different parts of the cow contain different muscle fibers, so each has its own texture and flavor profile.

Flank Steak vs. Other Cuts of Beef

There are many different ways to cook flank steak.

You can grill it as you would any other steak, pan fry it, or sear it in a skillet over high heat.

However, there are two main ways to prepare it for tacos.

First, you’ll want to remove the fat cap.

To do this, slice along the edges of the steak, then pull off the fat cap with a paper towel.

Next, season the steak with salt and pepper and place it on a hot cast iron skillet.

Cook it directly on the stovetop for five minutes per side until it reaches desired doneness.

Remove it from the skillet and let it rest for 10 minutes before slicing it into strips.

When making tacos, you’ll want to flatten the steak against the tortilla.

Use a sharp knife to slice across the steak to create thin strips of meat.

Then add some toppings such as shredded cheese, salsa, guacamole, sour cream, etc.

Wrap it all up in a warm tortilla and enjoy!

The term fajita was coined in the 1930s, when Mexican immigrants were working at the Del Monte Fruit Company in Southern California.

The workers would come together after work and eat their lunches while talking and joking around.

One of the workers came up with the idea to serve them as tacos with a red pepper sauce.

It wasn’t until the 1970s that the dish went mainstream.

In fact, according to Food Network, the first restaurant to offer a dish similar to fajitas was El Charro Café in San Diego in 1974.

However, the dish didn’t truly catch on until 1980, thanks to a cooking show hosted by Chef Richard Sandoval.

He began presenting the dish with a red pepper sauce, which eventually became known as “fajitas.”

With all these great reviews, we knew we had to include this tasty recipe into our list of the best fajita recipes.

Ingredients

Fajita Seasoning Mix

  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil

Steak Fajitas

  • 3 large bell peppers sliced (multiple colors preferred)
  • 1 medium red onion sliced
  • 8 ounces mushrooms sliced
  • 2 cloves garlic minced
  • 1 1/2 pounds flank steak thinly sliced against the grain
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup lime juice about 2 limes
  • 10 small flour tortillas for serving

Instructions

Step 1

In a small bowl, stir together cumin, chili powder, onion powder, salt, and red pepper flakes.

Set aside.

Step 2

Heat a large skillet over high heat.

Add in 2 tablespoons of olive oil, let heat for a minute, and then add in your sliced bell peppers, onion, and mushrooms.

Saute until the vegetables are tender crisp (7-10 minutes).

Step 3

During the last two minutes of cooking add in half of your seasoning mix and the minced garlic.

Cook an additional 1 to 2 minutes.

Remove the vegetables from the pan and transfer to a serving dish, but keep the skillet hot.

Step 4

Return the skillet to high heat.

Add the thinly sliced flank steak to the hot skillet and sprinkle in the remainder of the seasoning mixture, and worcestershire sauce.

Cook the steak, tossing constantly, until the meat is browned about 2 to 3 minutes for medium rare.

Flank steak is best eaten medium rare.

For well done, add an additional 3 to 4 minutes.

Step 5

When the meat is cooked, add the vegetables back in.

Drizzle in lime juice and toss together.

Serve on a warm tortilla.

Serve plain or top with sour cream, cilantro, guacamole, or salsa.

What are some tips for making the perfect flank steak fajitas?

If you’re new to cooking, you might be wondering how to make the perfect flank steak fajitas.

The truth is, there really isn’t a perfect way to do it.

Most people will tell you that it’s all about the marinade, but in reality, that’s not true either.

You can use any marinade you want, but it doesn’t matter as much as you think.

What matters most is the fire and the grill.

If you don’t know how to cook them well on either of those things, then the marinade won’t matter at all.

The best thing you can do is try one of these recipes, and see which one works best for you.

Once you find the right combination of flavors, you should start experimenting with different types of meats and vegetables.

This gives you more options, so you can keep trying until you find something that tastes great to you.

How do you know when flank steak is cooked properly?

The best way to tell if your meat has been cooked properly is to take a bite.

If the meat is still slightly pink in the middle, then it hasn’t reached the desired doneness.

If you take a bite and it falls apart, then the meat was probably overcooked.

You can always check the internal temperature of the meat using a thermometer.

For most cuts of beef, you want the temperature to be at least 145°F (63°C) before you serve it.

Another way to tell if the meat is done is to look for a nice brown crust around the edges.

This indicates that there’s plenty of time left for the meat to cook through, so keep watching.

If all else fails, you can always ask someone who knows their stuff.

The U.S. Department of Agriculture recommends cooking flank steak to medium rare (about 135°F/57°C).

Now that we’ve covered how to tell if your meat is cooked, let’s move onto the recipe.

What are some common mistakes people make when cooking flank steak fajitas?

There are a few things that people tend to screw up when making these tasty dishes, and we want to help you avoid them so you can cook these delicious meals like a pro.

Not preheating the grill before putting the meat on it.

Overcooking everything.

Using too much oil in the marinade.

Frying the vegetables instead of sautéing them.

Adding too many extras.

What are some creative ways to serve flank steak fajitas?

Fajitas are typically served as a main dish, but there are a few different ways you can serve them.

You could do something like we did and serve them over rice, but you can also make them into tacos or burritos.

They can even be served as appetizers.

Here are just a few ideas of how to serve these tasty treats:

Flank Steak Fajitas Tacos

This is a great way to serve a large group because you can put all of the meat onto little tortillas and then wrap it up.

If you don’t want to make so many little wraps, you can also just cut it down into strips and serve it as part of a taco salad.

Flank Steak Fajitas Burritos

Another good way to serve a lot of people is to make these burritos.

Just take a bunch of flour tortillas, fill them with all of the ingredients, roll them up and you have yourself a tasty filling meal.

Flank Steak Fajitas Appetizer

If you want to serve these at a party or at a picnic, you should probably make them ahead of time.

Then all you need to do is heat them up and serve them!

Flank Steak Fajitas

Flank Steak Fajitas

It’s easy, it takes less than an hour to make, and you can get creative with the ingredients.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine Mexican
Servings 10
Calories 240 kcal

Equipment

Ingredients
  

Fajita Seasoning Mix

Steak Fajitas

  • 3 large bell peppers multiple colors preferred, sliced
  • 1 medium red onion sliced
  • 8 ounces mushrooms sliced
  • 2 cloves garlic minced
  • 1 1/2 pounds flank steak thinly sliced against the grain
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup lime juice about 2 limes
  • 10 small flour tortillas for serving
  • 2 teaspoons chili powder

Instructions
 

Step 1

  • In a small bowl, stir together cumin, chili powder, onion powder, salt, and red pepper flakes.
  • Set aside.

Step 2

  • Heat a large skillet over high heat.
  • Add in 2 tablespoons of olive oil, let heat for a minute, and then add in your sliced bell peppers, onion, and mushrooms.
  • Saute until the vegetables are tender crisp (7-10 minutes).

Step 3

  • During the last two minutes of cooking add in half of your seasoning mix and the minced garlic.
  • Cook an additional 1 to 2 minutes.
  • Remove the vegetables from the pan and transfer to a serving dish, but keep the skillet hot.

Step 4

  • Return the skillet to high heat.
  • Add the thinly sliced flank steak to the hot skillet and sprinkle in the remainder of the seasoning mixture, and worcestershire sauce.
  • Cook the steak, tossing constantly, until the meat is browned about 2 to 3 minutes for medium rare.
  • Flank steak is best eaten medium rare.
  • For well done, add an additional 3 to 4 minutes.

Step 5

  • When the meat is cooked, add the vegetables back in.
  • Drizzle in lime juice and toss together.
  • Serve on a warm tortilla.
  • Serve plain or top with sour cream, cilantro, guacamole, or salsa.

Nutrition

Calories: 240kcalCarbohydrates: 21gProtein: 19gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 41mgSodium: 526mgPotassium: 505mgFiber: 3gSugar: 4gVitamin A: 1728IUVitamin C: 67mgCalcium: 75mgIron: 3mg
Keyword Flank Steak Fajitas
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