Flank Steak Fajitas
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.
Servings: 12 servings
Ingredients
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
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
