Flank Steak Fajitas

Steak fajitas, done right: marinated, broiled, and packed with peppers. A beer-lime-chipotle marinade soaks into the meat, and a quick broil delivers charred edges and a juicy center. Add a skillet full of sautéed peppers and onions, and you’ve got a no-fuss Tex-Mex dinner with real payoff.

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Once you see how tender and flavorful flank steak can be, you might want to try it in other ways too. Our stuffed flank steak recipe is another keeper worth adding to your list.

Here’s Why This Steak Fajita Recipe Works

Flavor-packed marinade: Beer, lime juice, chipotle, and garlic soak into the flank steak, infusing it with smoky, zesty punch.

Fast broil, big results: No grill? No problem. The broiler cooks the steak quickly with charred edges and juicy center.

Colorful veggie mix: Sautéed peppers and onions add sweetness, crunch, and balance.

Hands-off marinating: Throw it together in the morning, and it’s ready to cook by dinnertime.

Craving chicken fajitas instead? Try our chicken fajitas with the same bold spices and skillet-seared flavor.

If you’re in the mood for chicken instead, check out our sheet pan chicken fajita bowls, same bold flavors, different protein.

Flank Steak Fajitas, Done Right

These flank steak fajitas deliver serious flavor with minimal effort. That marinade does all the heavy lifting, and the broiler makes quick work of cooking. Perfectly seared meat, caramelized peppers, and all the fixings? Yep, weeknight dinner just got interesting.

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

4.85 from 13 votes

Flank Steak Fajitas

By Pat Nyswonger

Flank steak fajitas made with a beer-lime marinade is tender and so flavorful. Sautéed onions and colorful strips of bell pepper are stuffed into flour tortillas and topped with sour cream, cheese and salsa.

If you make this recipe, please leave a star rating and comment.

Servings: 12 servings

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Ingredients 

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For the Marinade and the Steak:

• ▢ 16 ounces beer, your choice
• ▢ 1 cup fresh cilantro, divided
• ▢ ½ cup fresh lime juice
• ▢ ½ cup vegetable oil
• ▢ 2 chipotle peppers in adobo sauce
• ▢ 6 garlic cloves, grated
• ▢ 2 tablespoons honey
• ▢ 1 tablespoon ground cumin
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon ground black pepper
• ▢ 2 pounds flank steak
• ▢ 1 tablespoon olive oil

To Finish the Fajitas:

• ▢ 2 tablespoons olive oil
• ▢ 1 large onion, sliced
• ▢ 4 bell peppers, sliced, use any color
• ▢ 12 flour tortillas, or corn tortillas

Optional Add-in:

• ▢ 2 to 3 sprigs fresh cilantro
• ▢ Sour Cream
• ▢ salsa
• ▢ Cotija cheese
• ▢ 1 to 2 fresh limes, cut into wedges

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Instructions 

• Combine the beer, half the cilantro, lime juice, oil, chipotle peppers, garlic, honey, cumin, salt, and pepper in a blender or food processor.

  Blend until everything is finely chopped and well mixed. Pour the marinade over the steak in a shallow dish, cover, and refrigerate for at least 4 hours, turning the meat occasionally.
• Preheat the broiler for 5 minutes. Remove the steak from the marinade and pat it dry with paper towels. Brush both sides lightly with olive oil and place it on a baking sheet.
• Position the sheet pan on the upper rack, about 4 inches from the broiler. Broil for 6–8 minutes, then flip and broil for another 4–6 minutes for medium-rare. For medium to well-done, add 2 to 4 more minutes.

  Transfer the steak to a cutting board, cover loosely, and let it rest while you cook the vegetables.
• Heat the oil in a large skillet over medium-high heat. Add the onion and cook for about 1 minute, then add the sliced peppers. Cook until the vegetables are tender but still crisp.

  Stir in the remaining ½ cup of cilantro and toss to combine. Transfer the vegetables to a serving platter. Slice the flank steak thinly against the grain and arrange it alongside the peppers.
• Serve with warm tortillas, lime wedges, sour cream, salsa, Cotija cheese and cilantro sprigs.

Notes

Marinate ahead: Let the steak sit in the marinade for at least 4 hours, or overnight, for maximum flavor. It’s an easy make-ahead move that pays off.

Prep the steak: Pat the steak dry so it sears properly under the broiler.

Slice it right: Cut against the grain to keep the steak tender.

Don’t crowd the pan: Give the veggies space in the skillet so they sear instead of steam. Work in batches if needed to keep them crisp and caramelized.

Warm the tortillas: Heating them up makes them soft, pliable, and easier to fold.

 

Nutrition values do not include the marinade or optional add-in items.

Nutrition

Serving: 1 serving, Calories: 383kcal, Carbohydrates: 28g, Protein: 25g, Fat: 18g, Sodium: 396mg, Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

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