Marinated flank steak and loads of flavorful veggies make a delicious fajita filling perfect for busy weeknight dinners. Tastes great and easy to make! This Flank Steak Fajitas recipe is one of our go-to meals!

Flank Steak Marinade *
1/2 cup olive oil
3 tablespoons Worcestershire sauce
1/4 cup fresh lime juice (about 2 limes, juiced)
1 tablespoon garlic, minced
1 teaspoon ground cumin
1/2 tablespoon chili powder
1/2 teaspoon red pepper flakes
1 tablespoon sugar
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
2 lbs Flank Steak (see note 1)

Flank Steak Fajitas
1 pint mushrooms, sliced
2 medium onions, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
6 Flour tortillas, warmed
Fresh cilantro, chopped for garnish
2 limes, quartered
1 tbsp unsalted butter
Optional Toppings
Fresh tomatoes, diced
Sour cream

Flank Steak Marinade
  1. Combine 1/2 cup olive oil, 3 tbsp Worcestershire sauce, 1/4 cup fresh lime juice, 1 tbsp minced garlic, 1 tsp cumin, 1/2 tbsp chili powder, 1/2 tsp red pepper flakes, 1 tbsp sugar, 1 tsp salt, & 1/2 tsp pepper and whisk to combine.
  2. Place flank steak into a gallon sized zip-top bag and pour flank steak marinade into bag. Zip to close tightly. Place bag in refrigerator for at least 30 minutes and up to 8 hours.
Flank Steak Fajitas
  1. Heat a 12-15" cast iron skillet over mid high heat. Remove flank steak from marinade. Discard marinade.
  2. Place flank steak in hot skillet and sear for about 5 minutes or until a nice crust forms on the one side of the flank steak.
  3. Using tongs, turn flank steak over and sear the other side for about 5 minutes or until cooked to 120°F.
  4. Remove flank steak from skillet and rest 5-10 minutes. Slice thinly across the grain.
  5. While the flank steak is resting, melt 1 tbsp butter on medium heat & add 1 pint sliced mushrooms with a pinch of salt. Cook mushrooms until softened. Then add remaining sliced vegetables. Cook over med. heat until veggies are cooked to your liking. Taste the vegetables and add more salt as needed.
  6. Slice flank steak thinly against the grain & add to skillet with the veggies. Serve with warmed flour tortillas, fresh tomatoes, lime wedges, guacamole, & sour cream.

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