Description
This Beef Flank Steak Fajitas recipe features tender marinated flank steak cooked to perfection with sautéed bell peppers and onions. Served on warm corn tortillas and topped with creamy avocado, fresh salsa, sour cream, and cilantro, these fajitas offer a vibrant, flavorful meal perfect for a casual dinner or entertaining guests.
Ingredients
Scale
Marinade and Steak
- 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)
Vegetables
- 2 bell peppers (seeded and thinly sliced)
- 1 red onion (thinly sliced)
- ¾ teaspoon salt
- ¼ teaspoon black pepper
To Serve
- Corn tortillas
- Avocado (pitted and sliced)
- Fresh salsa
- Sour cream
- Fresh cilantro
Instructions
- Prepare the Marinade: In a large bowl, whisk together 2 tablespoons of olive oil, taco seasoning, soy sauce, lime juice, Worcestershire sauce, and honey until well combined. Add the flank steak to the bowl, ensuring it is completely coated with the marinade. Cover and refrigerate for at least 4 hours or overnight to allow the flavors to penetrate the meat.
- Sauté Vegetables: When ready to cook, heat the remaining 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Add the sliced bell peppers and red onion along with salt and black pepper. Cook for 7-8 minutes, stirring occasionally, until the vegetables are crisp-tender and develop slight char marks. Remove the vegetables from the skillet and set aside on a plate.
- Cook the Steak: Remove the flank steak from the marinade, allowing any excess marinade to drip off. Keeping the skillet over medium-high heat, add the steak and cook for 4-5 minutes on each side, or until it reaches your preferred level of doneness.
- Rest and Slice: Transfer the cooked steak to a cutting board and let it rest for 5 minutes. After resting, slice the steak thinly against the grain into approximately ¼-inch thick strips to maximize tenderness.
- Assemble and Serve: Place the sliced steak and sautéed vegetables into warm corn tortillas. Top with avocado slices, fresh salsa, sour cream, and cilantro as desired for a delicious and colorful presentation. Serve immediately.
Notes
- Marinate the steak overnight for maximum flavor.
- Use a well-seasoned cast-iron skillet for best char and flavor development.
- Be sure to slice the steak against the grain to keep it tender.
- Customize toppings according to preference; add shredded cheese or jalapeños for extra zest.
- For gluten-free, verify that taco seasoning and soy sauce are certified gluten-free or substitute with tamari.
