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Flank Steak Fajitas Recipe

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  • Author: Jamasine J
  • Prep Time: 1 day 4 hours and 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 day 4 hours and 50 minutes
  • Yield: 4-6 servings 1x


The most tender, juicy grilled steak fajitas ever, bathed in a tangy, rich steak fajita marinade and a spice rub for the most flavorful meat and vegetables ever! Steak Fajitas have to be one of the most filling Mexican dishes ever. Serve them with a stack of warm tortillas, guacamole, sour cream, salsa, and rice/black beans for the most perfect Mexican meal ever.


  • 1 ½2 pounds flank steak, pounded thin


  • 2 tablespoons olive oil
  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup orange juice
  • 2 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 1 teaspoon liquid smoke


  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 2 teaspoons smoked paprika
  • 1 tsp EACH salt, chili powder, onion powder
  • 1/2 tsp EACH pepper, cayenne pepper


  • 3 bell peppers (any colors) seeded and quartered
  • 1 large red onion sliced into chunks


  • 1214 taco size flour tortillas
  • Guacamole or chopped avocados
  • Salsa or chopped tomatoes
  • sour creamhot saucelime juice
  • cilantro
  • Monterrey Jack pepper Jack or Cotija cheese (optional)



  1. Fill a large freezer bag halfway with peppers and onions and 1 tablespoon olive oil. Place aside.
  2. Add Spice Mix to a small plastic bag (or sealable container) and whisk to combine. Place aside.
  3. Whisk together the marinade ingredients in a large freezer bag. Whisk together 3 tablespoons Spice Mix and Marinade. 1 tablespoon of this Marinade should be added to the vegetables. Toss to coat evenly, then place in a zip-top bag and place in the refrigerator.
  4. Add steak to remaining marinade bag, remove excess air, and seal bag. Marinate for 4 hours to overnight in the refrigerator.


  1. When ready to grill, make a Spice Rub with the remaining Spice Mix and 2 tablespoons olive oil. Remove the steak from the marinade and pat it dry with a paper towel (just to keep it from getting wet, not to remove the marinade/spices). Rub the Spice Rub evenly all over the steak and let it rest at room temperature for 30-60 minutes.


  1. Preheat the grill to medium-high heat. For medium-rare, grill the steak for 5-6 minutes per side, turning once. Continue cooking steak over indirect heat for 5-10 minutes per side, depending on thickness, for medium or medium well. Insert a meat thermometer into the center of the steak to check for doneness. The thermometer should read 135/140 degrees Fahrenheit for medium rare and 145 degrees Fahrenheit for medium. Allow steak to rest for 10 minutes before slicing thinly across the grain.

While the steak is resting, re-grease the grill and grill the vegetables covered for about 3-5 minutes per side, taking care not to burn them. Transfer to a cutting board. When the peppers and onions have cooled, cut them into thin strips.


  1. GRILL; Separate the tortillas into two piles and wrap each tightly in foil. 3 minutes on the grill, rotating halfway through. GRILL ON STOVE: Place the tortillas directly on the burner of your gas stove, then flip with tongs once one side is charred.
  2. MICROWAVE: Heat tortillas in the microwave for 30 seconds by sandwiching two tortillas between two slightly dampened paper towels. Place warmed tortillas on a plate, sandwiched with a paper towel, and cover with a towel. Repeat with the rest of the tortillas.
  3. In the oven, make separate stacks of about 5 tortillas each, then wrap each stack in foil. Bake at 350°F for 15-20 minutes, or until thoroughly heated (you can bake all stacks at once).


  1. Warm tortillas should be topped with beef, vegetables, and plenty of guacamole, sour cream, and other desired toppings. Garnish with fresh lime juice if desired.


Using a meat mallet, pound the steak to an even, thin thickness. Even if your steak appears to be even, give it a good pounding to tenderize it (works wonders!). Place the steak between two pieces of plastic wrap or in a freezer-sized plastic bag. Using a meat mallet or the side of a can, pound it evenly.

Don’t overmarinate the meat. Because the steak fajita marinade is highly acidic, you don’t want to marinate the steak for as long as you would in a marinade with less citrus. If you marinate the meat for more than 12 hours, the muscle fibers will break down and become mushy.

  • Category: Beef
  • Method: Steak
  • Cuisine: American


  • Serving Size: 4-6 servings
  • Calories: 241kcal
  • Sugar: 5g
  • Sodium: 506mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 19g
  • Cholesterol: 41mg

Keywords: Flank steak fajitas, steak fajitas recipe, steak recipes, flank steak fajitas

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