Easy and Flavorful Flank Steak Fajitas: A Weeknight Dinner Delight

Fajitas are a beloved classic for a reason: they’re quick, customizable, and bursting with flavor. This recipe for Easy Flank Steak Fajitas takes everything you love about fajitas and makes it even simpler, perfect for a busy weeknight. We’re talking tender, juicy flank steak marinated in a zesty blend of spices, seared to perfection, and served with sizzling peppers and onions – all ready in under an hour!

Forget complicated recipes with dozens of ingredients. This version focuses on maximum flavor with minimal effort. The key is the marinade, which tenderizes the flank steak and infuses it with a vibrant Southwestern flair. Whether you’re a seasoned cook or just starting out, you can easily master this recipe and impress your family and friends.

## Why Flank Steak is Perfect for Fajitas

Flank steak is a lean and flavorful cut of beef that’s ideal for fajitas. Its relatively thin profile allows it to cook quickly and evenly, and its open grain absorbs marinades beautifully. When sliced against the grain, flank steak becomes incredibly tender, making it easy to chew and enjoy in your fajitas.

While other cuts like skirt steak can also be used, flank steak is generally more readily available and offers a good balance of flavor and affordability. Plus, it holds its shape well during cooking, making it easier to slice and serve.

## Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to create these delicious flank steak fajitas:

**For the Marinade:**

* **Flank Steak:** 1.5 – 2 pounds, the star of the show!
* **Olive Oil:** 1/4 cup, provides moisture and helps the marinade adhere to the steak.
* **Lime Juice:** 1/4 cup, adds acidity that tenderizes the meat and brightens the flavor.
* **Orange Juice:** 1/4 cup, contributes sweetness and complements the lime juice.
* **Soy Sauce:** 2 tablespoons, adds umami and depth of flavor.
* **Chili Powder:** 2 tablespoons, provides warmth and a classic Southwestern flavor.
* **Cumin:** 1 tablespoon, adds earthy and smoky notes.
* **Garlic Powder:** 1 teaspoon, enhances the savory flavor.
* **Onion Powder:** 1 teaspoon, adds another layer of savory goodness.
* **Smoked Paprika:** 1 teaspoon, contributes a smoky and slightly sweet flavor.
* **Dried Oregano:** 1 teaspoon, adds an earthy and slightly peppery flavor.
* **Salt:** 1 teaspoon, enhances the flavors of all the other ingredients.
* **Black Pepper:** 1/2 teaspoon, adds a touch of spice.
* **Optional: Pinch of Cayenne Pepper:** For a little extra heat.

**For the Fajitas:**

* **Bell Peppers:** 2 large (a mix of colors like red, yellow, and orange is visually appealing and adds different flavor notes), sliced into strips.
* **Onion:** 1 large, sliced into strips.
* **Olive Oil:** 1 tablespoon, for sautéing the vegetables.
* **Tortillas:** Flour or corn, your preference, for serving.
* **Optional Toppings:** Sour cream, guacamole, salsa, shredded cheese, pico de gallo, cilantro, lime wedges – the possibilities are endless!

## Step-by-Step Instructions

Follow these simple steps to create perfect flank steak fajitas every time:

**Step 1: Marinate the Flank Steak**

1. In a medium bowl, whisk together all the marinade ingredients: olive oil, lime juice, orange juice, soy sauce, chili powder, cumin, garlic powder, onion powder, smoked paprika, dried oregano, salt, pepper, and cayenne pepper (if using). Make sure everything is well combined.
2. Place the flank steak in a large resealable bag or a shallow dish. Pour the marinade over the steak, ensuring it’s evenly coated. If using a bag, squeeze out any excess air and seal it tightly. If using a dish, cover it with plastic wrap.
3. Refrigerate the flank steak for at least 30 minutes, or up to 4 hours for maximum flavor. The longer it marinates, the more tender and flavorful it will become. However, avoid marinating for more than 4 hours, as the acidity in the marinade can start to break down the meat too much, resulting in a mushy texture.

**Step 2: Prepare the Vegetables**

1. While the steak is marinating, prepare the bell peppers and onion. Wash and core the bell peppers, then slice them into thin strips. Peel the onion and slice it into strips as well. Try to keep the strips relatively uniform in size so they cook evenly.
2. Set the vegetables aside until you’re ready to cook them.

**Step 3: Cook the Fajitas**

1. Remove the flank steak from the refrigerator about 20-30 minutes before cooking to allow it to come to room temperature. This will help it cook more evenly.
2. Heat a large cast-iron skillet or grill pan over medium-high heat. Add the olive oil and let it heat up for a minute or two until it shimmers.
3. Add the sliced bell peppers and onion to the skillet. Cook, stirring occasionally, until they are tender-crisp and slightly charred, about 5-7 minutes. Remove the vegetables from the skillet and set them aside.
4. Increase the heat to high. Remove the flank steak from the marinade and pat it dry with paper towels. Discard the marinade. Patting the steak dry is crucial for achieving a good sear. Excess moisture will prevent the steak from browning properly.
5. Carefully place the flank steak in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or longer if you prefer it more well-done. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-145°F (57-63°C).
6. Once the steak is cooked to your liking, remove it from the skillet and place it on a cutting board. Let it rest for at least 5-10 minutes before slicing. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. Tent the steak loosely with foil to keep it warm while it rests.

**Step 4: Slice and Serve**

1. After the steak has rested, use a sharp knife to slice it thinly against the grain. This is crucial for tender fajitas. Look for the direction of the muscle fibers (the grain) and slice perpendicular to them. Slicing against the grain shortens the muscle fibers, making the steak easier to chew.
2. Return the sliced steak to the skillet with the cooked vegetables. Toss everything together to combine and heat through for another minute or two.
3. Warm your tortillas according to package directions. You can warm them in a dry skillet, in the microwave, or wrapped in foil in the oven.
4. Serve the flank steak and vegetable mixture in warm tortillas with your favorite toppings. Get creative with your toppings! Sour cream, guacamole, salsa, shredded cheese, pico de gallo, cilantro, and lime wedges are all great options.

## Tips for Perfect Flank Steak Fajitas

* **Don’t overcook the steak:** Flank steak is best served medium-rare to medium. Overcooking it will make it tough and dry. Use a meat thermometer to ensure it’s cooked to your desired level of doneness.
* **Marinate for at least 30 minutes:** While a longer marinade time is ideal, even 30 minutes will make a difference in flavor and tenderness.
* **Slice against the grain:** This is the most important tip for tender fajitas! Slicing against the grain shortens the muscle fibers, making the steak easier to chew.
* **Use a hot skillet:** A hot skillet is essential for achieving a good sear on the steak. The sear creates a flavorful crust and helps to lock in the juices.
* **Let the steak rest:** Resting the steak allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.
* **Customize your toppings:** Get creative with your toppings! This is where you can really personalize your fajitas to your own tastes.
* **Use a cast iron skillet:** A cast iron skillet provides even heat distribution and helps to create a beautiful sear on the steak and char on the vegetables.
* **Don’t overcrowd the pan:** Cook the steak and vegetables in batches if necessary to avoid overcrowding the pan. Overcrowding will lower the temperature of the pan and prevent the food from browning properly.

## Variations and Substitutions

* **Chicken Fajitas:** Substitute the flank steak with chicken breasts or thighs, cut into strips. Marinate and cook the chicken similarly to the steak.
* **Shrimp Fajitas:** Use large shrimp, peeled and deveined. Marinate the shrimp briefly (about 15-20 minutes) and cook them quickly in the skillet until pink and opaque.
* **Vegetarian Fajitas:** Omit the meat and add more vegetables, such as mushrooms, zucchini, and corn. You can also add black beans or pinto beans for protein.
* **Spicy Fajitas:** Add a pinch of cayenne pepper or a chopped jalapeño to the marinade for extra heat.
* **Sweet Fajitas:** Add a tablespoon of honey or maple syrup to the marinade for a touch of sweetness.
* **Different Vegetables:** Feel free to add other vegetables to your fajitas, such as mushrooms, zucchini, or poblano peppers.
* **Different Tortillas:** Experiment with different types of tortillas, such as whole wheat, spinach, or gluten-free.

## Serving Suggestions

Flank steak fajitas are a complete meal on their own, but here are some side dishes that pair well with them:

* **Mexican Rice:** A classic side dish that complements the flavors of the fajitas.
* **Refried Beans:** Another classic side dish that adds a creamy and flavorful element to the meal.
* **Guacamole and Chips:** A perfect appetizer or side dish for dipping and snacking.
* **Elote (Mexican Street Corn):** Grilled corn on the cob topped with mayonnaise, cheese, chili powder, and lime juice.
* **Mexican Salad:** A refreshing salad with lettuce, tomatoes, avocado, corn, black beans, and a lime vinaigrette.

## Make Ahead Tips

* **Marinate the steak:** The flank steak can be marinated up to 24 hours in advance. Store it in the refrigerator.
* **Prepare the vegetables:** The bell peppers and onion can be sliced and stored in an airtight container in the refrigerator for up to 2 days.
* **Make the guacamole and salsa:** These can be made a day in advance and stored in the refrigerator.

## Storage Instructions

* **Leftover Fajitas:** Store leftover flank steak and vegetables in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the fajitas in a skillet over medium heat or in the microwave. You may need to add a little bit of water or broth to prevent them from drying out.

## Recipe Card

**Easy Flank Steak Fajitas**

**Prep Time:** 15 minutes
**Marinating Time:** 30 minutes – 4 hours
**Cook Time:** 15 minutes
**Total Time:** 1 hour (minimum)
**Servings:** 4-6

**Ingredients:**

* 1.5 – 2 pounds flank steak
* **Marinade:**
* 1/4 cup olive oil
* 1/4 cup lime juice
* 1/4 cup orange juice
* 2 tablespoons soy sauce
* 2 tablespoons chili powder
* 1 tablespoon cumin
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon smoked paprika
* 1 teaspoon dried oregano
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* Pinch of cayenne pepper (optional)
* **Fajitas:**
* 2 large bell peppers (red, yellow, orange), sliced
* 1 large onion, sliced
* 1 tablespoon olive oil
* Flour or corn tortillas
* Optional toppings: sour cream, guacamole, salsa, shredded cheese, pico de gallo, cilantro, lime wedges

**Instructions:**

1. In a medium bowl, whisk together all the marinade ingredients.
2. Place the flank steak in a large resealable bag or dish. Pour the marinade over the steak, ensuring it’s evenly coated. Refrigerate for at least 30 minutes, or up to 4 hours.
3. While the steak is marinating, slice the bell peppers and onion into strips.
4. Remove the flank steak from the refrigerator 20-30 minutes before cooking. Heat a large cast-iron skillet or grill pan over medium-high heat. Add olive oil.
5. Add the sliced bell peppers and onion to the skillet. Cook, stirring occasionally, until tender-crisp and slightly charred, about 5-7 minutes. Remove from the skillet and set aside.
6. Increase the heat to high. Remove the flank steak from the marinade and pat it dry. Discard the marinade.
7. Carefully place the flank steak in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or longer to your liking.
8. Remove the steak from the skillet and let it rest for 5-10 minutes before slicing against the grain.
9. Return the sliced steak to the skillet with the cooked vegetables. Toss to combine and heat through.
10. Warm tortillas according to package directions.
11. Serve the flank steak and vegetable mixture in warm tortillas with your favorite toppings.

## Conclusion

These Easy Flank Steak Fajitas are a guaranteed crowd-pleaser. They’re quick to make, packed with flavor, and easily customizable to suit your preferences. So, ditch the takeout menu and whip up a batch of these delicious fajitas for a satisfying and healthy weeknight dinner. Enjoy!

This recipe is a winner because it doesn’t require obscure ingredients or complicated techniques. The key is a flavorful marinade and proper cooking. Serve with your favorite toppings and sides for a complete and satisfying meal. Let us know in the comments how you like them! We are always happy to hear from you.

Enjoy preparing the meal!