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.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Main Dish
Cuisine: Mexican
Keyword: flank steak fajitas
Servings: 12servings
Author: Pat Nyswonger
Ingredients
For the Marinade:
16ouncesbeeryour choice
1cupfresh cilantrodivided
½cupfresh lime juice
½cupvegetable oil
2chipotle peppers in adobo sauce
6clovesgarlicgrated
2tablespoonshoney
1tablespooncumin
½teaspoonsalt
¼teaspoonground black pepper
2poundsflank steak
1tablespoonolive oil
For the Sautéed Vegetables:
2tablespoonsolive oil
1large onionsliced
1red bell peppersliced
1orange bell peppersliced
1yellow bell peppersliced
1green bell peppersliced
12flour tortillas
Optional Add-in:
2 to 3sprigsfresh cilantro
Sour Cream
salsa
Cotija cheese
1 to 2limescut into wedges
Instructions
Add the beer, half of the cilantro leaves, lime juice, oil, chipotle peppers, garlic, honey, cumin salt and pepper to a food processor or blender and process until ingredients are finely chopped. Place steak in a shallow dish and pour the marinade over the steak. Cover with plastic wrap and refrigerate for at least 4 hours, turning the steak occasionally.
Preheat the broiler for 5 minutes.. Remove the flank steak from the marinade and blot dry with a paper towel, brush lightly with olive oil on both sides. Place the steak on a baking sheet and transfer to the upper rack of the oven about 4-inches from the broiler unit. Broil for 6-8 minutes, flip and broil for 4-6 additional minutes for medium rare. If you want the steak to be medium or well done, add an additional 2 to 4 minutes of cook time. Transfer the broiled steak to a cutting board, cover to rest while cooking the vegetables.
In a large skillet heat the oil, add the onion and cook for about 1 minute; add the sliced peppers and cook until tender and crisp. Add the remaining 1/2 cup of the cilantro leaves and toss with the vegetables. Transfer to a serving platter. Thinly slice the flank steak and add to the platter with the vegetables.
Serve with warm tortillas, lime wedges, sour cream, salsa, Cotija cheese and cilantro sprigs.
Notes
Nutrition values do not include the marinade or optional add-in items.