The Best Flank Steak Fajitas
Servings: 5
Ingredients
To Mix Your Own Fajita Seasoning Blend (Optional):
- 1/4 cup chili powder
- 2 tbsp cumin
- 2 tbsp smoked paprika
- 1 tbsp honey or coconut sugar, turbinado, date, maple, or cane sugar
- 1 tbsp sea salt
- 3 tsp garlic powder
- 3 tsp onion powder
- 1/4 - 1/2 tsp cayenne pepper
For the Marinade:
- 1/4 cup olive oil
- Juice of 2 limes
- 2 tbsp coconut aminos See Notes
- 1 tbsp honey or coconut sugar, turbinado, date, maple, or cane sugar
- 2 tsp fajita seasoning Homemade (recipe above) or this is a good store bought blend. Taco seasoning works too.
- 2 tsp sea salt
- 1 tsp pepper
- 2 cloves of garlic smashed or minced
For the Steak Fajitas:
- 1-2 lbs flank steak
- 1 red onion sliced into strips
- 1 sweet bell pepper sliced into strips
- 1/2 small head of cabbage sliced into strips
- 2-3 tsp fajita seasoning Homemade (recipe above) or this is a good store bought blend. Taco seasoning works too.
- Fajita toppings per your preference guacamole, limes, sour cream/yogurt, cheese, salsa, etc
Instructions
For the Fajita Seasoning Blend (Optional if using this versus store bought):
- Whisk the fajita seasonings in an air tight container with a lid or jar with lid. Store the fajita seasoning for months in the pantry or spice cupboard.
For the Marinade:
- Whisk the marinade ingredients in a large container with a lid, or add to a freezer bag for marinating the steak.
Marinate the Steak:
- You'll want your steak to marinate for at least 2 hours or up to 8 hours. It works great to set it up in the morning so it is ready to go by dinner. You could whisk the marinade the night before so that it is ready, and then just pop the steak into the marinade in the morning.
- Put the steak into the marinade, covering the meat completely. Close the lid or seal up the freezer bag. Let the meat marinade in the fridge for 2-8 hours.
Make the Fajitas:
- I like to take my steak out to come to room temperature for an hour before cooking. This may not be possible from a time standpoint for everyone to do, so adjust the cooking time accordingly if you are cooking right out of the fridge.
- Grill the steak first. Get the grill pan or grill very hot over a medium high heat. Alternatively you can sear your steak in a large skillet. Grill the steak for 3-4 minutes on each side for a medium rare finish. If you cook the meat too long, it will get tough. It does continue to cook after taking it off the grill pan while it rests. It will also cook slightly when you add it to the pan of veggies.
- Take the steak off the grill and let it rest while you saute the veggies quick.
- Pour about 2 tablespoons of the steak marinade into a hot skillet over medium high heat. Add the veggies and fajita seasoning, and saute for 7 minutes until crisp tender.
- Slice the steak up after it has rested a good 5 minutes and stir the strips into the fajita veggie mixture.
- Serve your steak fajitas in tortillas, over tortilla chips, over a salad, over rice, or over baked potatoes. Top with your preference of toppings.
Notes
- The coconut aminos is a swap for soy or worcestershire sauce for depth of flavor. If you prefer to use either of those, you may!
- Mix up the fajita seasoning on a prep day/days in advance so that it is ready to go. It makes a good amount so it will be waiting in the spice cupboard for you whenever you need it.
- You can make the marinade ahead of time up to a day or so in advance as well. This way, you can just pop the steak in the marinade in the morning before everyone leaves for the day, it will be ready when you get home.
- If you love DIY projects on a weekend, my super easy corn tortillas and GF flour tortillas both freeze really well. You make them on a prep day for the freezer so they are ready to go whenever you need.
- This meal feeds my family of 5 for one meal, so often I double the recipe so we have leftovers!