Flank Steak Fajitas Recipe

Skillet flank steak fajitas are out of this world and will without a doubt, cause a scene when they’re placed on the table. With a cast iron skillet, you can make everything in one pan and it will stay hot and sizzling as you eat. My skillet fajitas are made with simple marinated flank steak and tender peppers and onions that are seasoned with spices.

The sliced steak is really flavorful and perfectly pairs with slightly charred peppers and onions. The perfect filling to serve on a warm tortilla with sour cream, hot sauce, cilantro, and fresh lime juice. You can also make this recipe with skirt steak, NY strip, ribeye, or your favorite cut of grilling steak.

Flank Steak Fajita Marinade

My steak marinade is made with simple ingredients that you likely already have in your pantry right now. Olive oil, soy sauce, worcestershire sauce, honey, lime juice, and spices will both tenderize and flavor your steak.

• 1/2 cup olive oil
• 1/4 cup soy sauce
• 1 tablespoon worcestershire sauce
• Optional1-2 tablespoons Adobo sauce
• 1 tablespoon honey
• 1 lime, juice squeezed
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Ground pepper, to taste

For best results, marinate the steak overnight so it has time to really soak up the flavors and tenderize the beef. For this recipe, I opted to pre-slice the steak into strips prior to marinating. This ensures every fiber of meat is in direct contact with the sauce. The other small bonus is the quick cooking times when it comes to searing the steak. In a pinch, you can marinate for a few hours with pretty good results.

The adobo sauce from the peppers is an optional ingredient for a smokey hot finish. If you like spicy, this is non-negotioble. You can alternativly finely chop a chipotle pepper and add that in as well. Just note, they’re pretty spicy and should be used sparingly.

Tips for Cutting Flank Steak

One critical tip when preparing steak fajitas is to properly (and thinly) slice the flank steak for maximum tenderness. Flank and skirt steak tend to be tougher cuts due to the dense muscle fibers. You will notice the steak has a very defined grain running through it. It may be more noticeable after you cook it. Slicing strips with the grain will force you to bite through these tough fibers. If you slice against or perpendicular to the grain, the meat will effortlessly pull apart.

How to Toast Tortillas

My favorite way to eat tacos or fajitas is with toasted corn tortillas. If you have a gas range, place the tortillas directly on the grates and fire up the burner. Cook on medium-low heat for about 15 seconds per side, flipping with a metal spatula.

The edges of the tortilla will start to char and crisp and the center will be soft, warm, and pliable. If you’ve run into ripping or tearing corn tortillas, this will remedy the problem and make them much more sturdy and flavorful. This can also be done with flour tortillas.

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• Spicy shrimp tacos
• Sesame beef tacos
• Carne asada tacos
• blackened fish tacos

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