Grilled Flank Steak Fajitas make a flavorful and wholesome beef entree that takes minimal prep work and just a few minutes to cook dinner.
After marinating in lime juice and spices and tossed on the grill, scrumptious slices of flank steak are wrapped in heat flour tortillas for a fast, tasty meal. It is a Steak Fajita Recipe you’ll make time and again!
Why You Should Make
- This recipe is ideal for carnivores and beef lovers like my hubby.
- The marinade infuses into the meat and provides taste together with tenderizing.
- Simply toss on the grill, prep the toppings, and a scrumptious dinner will probably be prepared very quickly!
The best way to Make
So long as it’s grilling climate, fajitas regularly seem on our menu. And grilling season solely dies when there’s a foot of snow on our Inexperienced Egg and/or subzero temperatures! Sure, the person in command of the grill shouldn’t be all the time rational!
- Whereas the grill heats up, saute some onions and peppers.
- Grill your beef to your required doneness. We choose medium uncommon.
- Let your beef relaxation, coated with foil, for 10 minutes to let the juices redistribute earlier than slicing.
- Additionally, lower up a couple of tomatoes and avocados, and pull out some guacamole, salsa, and bitter cream. Select no matter toppings tickle your fancy.
- Supply flour, corn, or entire grain tortillas and pile on the veggies plus a couple of slices of beef. The hubby goes heavier on the meat, as a real carnivore would, and prefers a flour tortilla.
Don’t neglect beef like these Simple Beef Fajitas or these flavorful Hen Fajitas when planning a wholesome meal. Simply spherical out the meal with a great deal of veggies and a few entire grains. Even my choosy husband is happy with this components.
Knowledgeable Suggestions
- PRO-Tip: I exploit a gallon Ziploc bag to marinate the meat. It makes it straightforward to flip and agitate.
- You can also make and marinate the evening earlier than. Beef will stand as much as an extended marinating time than rooster or seafood.
- But when beef shouldn’t be your factor, this marinade can be utilized for rooster, too. However don’t marinate it so long as beef. Six hours is nice for rooster.
- Use your favourite taco or fajita toppings.
- For much more taste, rub spices in your flank steak earlier than marinating.
- PRO-Tip: Minimize your beef slices throughout the grain. This implies from one lengthy facet to the opposite. This makes extra tender slices than slicing within the different path.
- If in case you have entry to freshly made tortillas, they’ll make your fajitas even higher!
Continuously Requested Questions
The time period fajitas interprets to little sash, a Spanish phrase for tiny belt, sash, or band. Fajitas had been first made from strips of skirt steak, lower throughout the grain and combined with a fajita marinade, grilled, then served in corn or flour tortillas. The meat is mostly paired with each onions and peppers.
Skirt steak is traditional, however flank steak works nicely, too.
The marinade ought to include acid which can tenderize the meat by breaking down a number of the strands of protein. Lime juice is traditional, however the marinade also needs to have garlic, oil, and spices together with some warmth from crimson pepper or jalapenos.
Cooked bell peppers and onions are commonplace, however there are a couple of different toppings to contemplate. Listed here are some extra concepts: cheese, salsa or pico de gallo, guacamole or sliced avocados, bitter cream, minced cilantro, and jalapenos or pickled jalapenos.
Leftovers hold for 3-4 days within the fridge if stored in an hermetic container. You’ll be able to freeze leftovers for as much as 3 months.
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Components
Marinade:
- Juice of two limes
- 1 tablespoon olive oil
- ¼ cup chopped cilantro
- ½ jalapeno, minced
- 1 clove garlic, minced
- ½ teaspoon floor cumin
- 1 teaspoon kosher salt
- Freshly floor black pepper, to style
Peppers and onions:
- Olive oil
- 3 bell peppers, seeded and sliced
- One yellow onion, lower in half and sliced
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- Kosher salt and pepper to style
- Juice of half a lime
Toppings:
- Avocado slices or guacamole
- Cilantro
- Halved cherry tomatoes or tomato salsa
- Bitter cream
- Flour tortillas, warmed
Directions
- Stir the lime juice, oil, cilantro, jalapeno, garlic, cumin, salt, and pepper collectively.
- Put the steak in a big zip-lock bag and pour the marinade over the meat.
- Park within the fridge for a couple of hours or in a single day.
- To serve, warmth a tablespoon of olive oil in a non-stick pan and add onion and pepper slices.
- Sprinkle with cumin, oregano, salt, and pepper. Saute until onions and peppers are tender and barely browned. Squeeze the juice of half a lime and cook dinner a minute or so longer.
- Take away flank steak from the fridge and let sit at room temperature for a half hour to take the coolness off the meat.
- Grill to desired doneness, then let relaxation 10 minutes earlier than slicing thinly throughout the grain.
- Place flank steak strips, onions, and peppers together with desired toppings in the course of a tortilla. Roll and serve.
Beneficial Merchandise
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Vitamin Info:
Yield:
6
Serving Dimension:
1
Quantity Per Serving:
Energy: 429Complete Fats: 21gSaturated Fats: 6gTrans Fats: 0gUnsaturated Fats: 13gLdl cholesterol: 91mgSodium: 623mgCarbohydrates: 28gFiber: 5gSugar: 13gProtein: 34g
