Marinated Beef Flank Steak Fajitas: Best Recipe

Marinated Beef Flank Steak Fajitas: Best Recipe: The best steak fajitas you’ve ever had, hands down! Here’s my interpretation of a Tex-Mex beef fajita. Lime juice, garlic, and cumin marinated for hours – so delicious you won’t need to use another recipe!


Marinated Beef Flank Steak Fajitas: Best Recipe


Best Steak Fajitas (Stovetop, Oven, or Grill) - House of Nash Eats



Steak Marinade:


  •  ⅓ cup lime juice
  •  ¼ cup pineapple juice (no sugar added)


  •  2 tablespoons Worcestershire sauce
  •  3 tablespoons olive oil


  •  1 tablespoon minced garlic
  •  2 teaspoons EACH: ground cumin AND chili powder (or more to taste)




  •  1 ½ – 2 pounds skirt or flank steak
  •  1 tablespoon oil (high heat)
  •  2 medium white onions, sliced


  •  1 large poblano, ribs and seeds removed, then sliced
  •  2-3 bell peppers, thinly sliced (any color you please!)



  •  guacamole, salsa, cilantro leaves, salsa verde, sour cream, black beans, rice, tortillas, cilantro-lime rice, sautéed corn, tomatoes, lettuce, shredded cheese, etc.


  •  1 teaspoon each of kosher salt AND smoked paprika
  •  ½ teaspoon EACH: black pepper AND red pepper flakes (or more to taste)
  •  ¼ cup chopped cilantro





  • STEAK MARINADE: In a sizable shallow bowl or zip-top bag, combine the marinade’s ingredients. Taste it to check for spices and make any necessary adjustments.


  • After applying the marinade to the steak, cover it and refrigerate for at least two to four hours, or overnight if freezing is desired (see notes). Take it out of the fridge for half an hour before grilling.


  • Cook: For a few minutes, place a big cast-iron skillet or grill pan over high heat. Place the steak in the pan and cook it for three to five minutes on each side, or longer if you prefer it done more. To determine the appropriate stiffness, feel.


  • A medium rare doneness will be obtained after 3 minutes per side. Lower the heat to medium-high if the pan gets too hot. After taking the steak out of the pan, cover it with foil and let it rest for a few minutes.


  • FAJITA VEGGIES: In a pan over high heat, add the remaining tablespoon of oil. Then, add the bell peppers, onions, and poblanos. When the vegetables start to sear, give them a shake and continue cooking for another two to three minutes, or longer if you want them softer.


  • Season with a little salt and pepper. To prevent steaming, sauté the vegetables in tiny batches if your pan is small.


  • Slice: Cut the meat into thin slices by cutting it against the grain. To ensure that the meat slices are thin and delicate, I prefer to do it at an angle. If you would like, add it back to the vegetables.


  • ASSEMBLY: Top rice bowls or tortillas with your preferred toppings to serve fajitas!




Greek Yogurt Chicken Salad




  • Freeze: If you aren’t planning on making the fajitas right away, marinate the meat in a zip-top bag and freeze immediately. Let the steak defrost in the refrigerator overnight, and you’re ready to grill!




What else do you need to make the best steak fajitas?


  • The remaining items are really easy! A small amount of lime juice, Worcestershire sauce (as they are Tex-Mex style fajitas), garlic, cumin, smoky paprika, chili powder, a tiny bit of olive oil, chopped cilantro, and a dash of salt and pepper.


  • And that’s it! Not a single cornflour, sugar, or ingredient. These tasty, straightforward steak fajitas are excellent on their own. To make them taste delicious, you don’t need to add a million additives.

How to make the best steak fajitas?


  • Here are the instructions: Mix the marinade ingredients together and set aside to marinate. It really is that easy. I prefer to let the beef from fajitas marinate for at least four hours, and occasionally even overnight. They get more delicious the longer you let them sit.


  • I used a huge cast iron skillet to make these indoors. If you’d like, you can cook the meat outside on the grill throughout the summer. I’m positive that we will after we get a barbecue and it stops raining here every day. Meanwhile, they are cooking to perfection in the cast-iron skillet.


  • I sear the beef in a big skillet, and then I sauté the vegetables in another tablespoon of oil while the meat is resting. I adore the tiny pieces of burnt marinade used to cover the onions and peppers. To avoid that, prepare the vegetables in a different skillet. Make sure to add just a dash of pepper and salt for seasoning.

Leave a Comment