Easy & Flavorful Grilled Flank Steak Fajitas Recipe

Elevate your Taco Tuesday with these mouthwatering flank steak fajitas. A zesty marinade infuses the meat with bold flavors, while a quick sear on the grill creates the perfect char. Serve with warm tortillas and your favorite toppings for a fiesta-worthy meal!

While skirt steak is the traditional cut for fajitas, flank steak offers a delicious alternative. Its robust flavor and tender texture make it an excellent choice for this Mexican-inspired dish. The secret to these fajitas lies in the unique marinade, which includes an unexpected ingredient: soy sauce. This umami-rich addition complements the traditional Mexican spices, creating a flavor profile that will have your taste buds dancing.

Our marinade blends oregano, ancho chile (or chile powder for a quick substitute), cumin, garlic, and a touch of sweetness. A splash of lime juice adds brightness, while oil ensures the meat stays juicy during grilling. The result? Perfectly seasoned, melt-in-your-mouth steak that needs little embellishment. A squeeze of lime, a sprinkle of fresh cilantro and onions, and a dollop of salsa are all you need to create fajita perfection.

Grilled Marinated Flank Steak Fajitas

Ingredients

• 1/4 cup (60ml) soy sauce
• 1/4 cup (60ml) lime juice
• 4 medium cloves garlic
• 2 tablespoons sugar
• 1 tablespoon dried ground ancho chile (or 1 tablespoon chile powder)
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper
• 1/2 cup chopped fresh cilantro leaves and tender stems, divided
• 1/3 cup (80ml) canola or other neutral oil
• 2 1/2 pounds flank steak (about 1 whole flank steak)
• 12 to 16 flour tortillas, warmed
• 1 large yellow onion, finely diced
• 2 whole limes, cut into wedges
• Salsa, sour cream, and/or guacamole for serving

Directions

1. Whisk together soy sauce, lime juice, garlic, sugar, ground chile, oregano, cumin, cayenne, and 2 tablespoons cilantro in a medium bowl until sugar dissolves. Gradually incorporate oil while whisking. Place flank steak in a gallon-sized zipper-lock bag and pour in the marinade. Squeeze out excess air, seal the bag, and refrigerate for at least 1 hour or up to 12 hours, turning occasionally to ensure even distribution of flavors.
2. Remove steak from marinade and pat dry. Prepare your grill for two-zone cooking: light one chimney of charcoal and spread over half the grate when covered in grey ash. Place the cooking grate, cover, and let the grill preheat for 5 minutes. Clean and oil the grate thoroughly. For gas grills, set half the burners to high and leave the others off.
3. Grill the flank steak over the hot side until well-charred, about 3 minutes per side. Move to the cooler side, cover, and continue cooking until the internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium, approximately 5 minutes more. Transfer to a cutting board, tent with foil, and let rest for 5 minutes to allow juices to redistribute.
4. Slice the steak thinly against the grain, then cut each slice into 1/2-inch pieces. Serve immediately with warm tortillas, diced onions, remaining chopped cilantro, lime wedges, and your choice of salsa, sour cream, or guacamole.

Notes

For optimal tenderness, always slice flank steak against the grain. This cuts through the muscle fibers, resulting in a more tender bite. Don’t forget to let the meat rest before slicing – this crucial step helps retain the juices, ensuring your fajitas are succulent and flavorful.