Beef Flank Steak Fajitas Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
425 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Beef Flank Steak Fajitas Recipe
Description
Beef Flank Steak Fajitas are prepared by marinating the flank steak in a flavorful mixture of taco seasoning, soy sauce, lime juice, Worcestershire sauce, and honey, which helps tenderize the meat and infuse it with savory and tangy notes. The thinly sliced bell peppers and red onions are cooked over medium-high heat until they develop a slight char while retaining a crisp-tender bite. The steak is seared in a hot cast-iron skillet to lock in juices and cooked to the desired level of doneness before resting and slicing against the grain to ensure tenderness.
This recipe is served by nestling the sliced steak and sautéed vegetables into warm corn tortillas and garnishing with avocado slices, fresh salsa, sour cream, and cilantro. This combination allows for customizable fajitas that highlight the marinated steak and the vibrant vegetables with fresh and creamy accompaniments.
For best results, marinate the steak for at least four hours or overnight to maximize flavor and tenderness. Cutting the steak against the grain is important to keep the meat easy to chew. The dish can be cooked using a skillet, grill, or griddle to achieve a good sear while preserving the steak's juiciness.
Ingredients
- 4 tablespoons olive oil divided
- 2 tablespoons taco seasoning
- 2 tablespoons soy sauce or tamari
- 2 tablespoons lime juice from 1 lime
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 1 ¼ pounds flank steak less than 1 inch thick
- 2 bell pepper seeded and thinly sliced
- 1 red onion thinly sliced
- ¾ teaspoon salt
- ¼ teaspoon black pepper
For Serving
- corn tortillas
- avocado pitted and sliced
- salsa fresh
- sour cream
- cilantro fresh
Instructions
- In a large bowl, whisk together 2 tablespoons of the olive oil, taco seasoning, soy sauce, lime juice, Worcestershire sauce, and honey. Add flank steak, completely coating it in the marinade. Marinate in the refrigerator for at least 4 hours or up to overnight.
- When ready to cook, add the remaining 2 tablespoons of olive oil to a large cast-iron skillet over medium-high heat. Add bell pepper, onion, salt, and pepper and cook for 7-8 minutes, or until vegetables are crisp tender and slightly charred. Transfer the vegetables to a plate.
- Remove the steak from the marinade, letting any excess marinade drip off. With the skillet still over medium-high heat, add the steak and cook for 4-5 minutes per side, or until cooked to your desired doneness.
- Transfer the steak to a cutting board to rest for 5 minutes before slicing. Cut steak against the grain into thin, ¼-inch slices.
- Serve steak fajitas nestled into corn tortillas and topped with avocado, salsa, sour cream, and cilantro, if desired.
Notes
- Marinate the flank steak for a minimum of 4 hours or overnight to enhance flavor and tenderness.
- Use a hot cast-iron skillet, grill, or griddle for cooking to get a good sear while keeping the steak juicy.
- Slice the cooked steak thinly against the grain to ensure tenderness and easier chewing.
- Serve the fajitas with fresh toppings like avocado, salsa, sour cream, and cilantro for balanced flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 16g | 5% |
| Protein | 33g | 66% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 85mg | 28% |
| Sodium | 1570mg | 65% |
| Potassium | 721mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 2567IU | 51% |
| Vitamin C | 85mg | 94% |
| Calcium | 50mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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