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These easy Beef Fajitas are made with a flank steak that is marinated and grilled. Add in peppers and onions for a delicious dinner.
Why You’ll Love This Recipe!
I have been on a quest to discover a great beef fajita recipe. I have done lots of experimenting the last month and this recipe is it! The marinade gives the meat delicious flavor, there is lots of veggies and you can make a restaurant quality dish at home.
What is the Best Steak for Fajitas?
I have experimented with different cuts of steak for fajitas and have found that my favorite is flank steak, followed by skirt steak. Flank steak is a thicker cut of meat and more tender.
Ingredients Needed
- Flank Steak
- Oil. You can use canola oil or vegetable oil. You will also need some olive oil.
- Soy sauce
- Balsamic vinegar
- Lemon or limes.
- Worcestershire sauce
- Garlic. Fresh minced.Â
- Salt and pepper
- Bell Peppers. I like a combination of red peppers, yellow, orange and green peppers.
Tip from Leigh Anne
- The secret to a tender and flavorful beef fajitas is the marinade. Whether you use flank steak or skirt steak, both meats need a marinade to make it more tender. The ideal time to marinate a steak is 12-24 hours, minimum time is 2-4 hours. Don’t skip the marinade.
- Don’t overcook your meat. Use a meat thermometer to check the temperature. Medium (140-150 degrees F) to medium rare (130-140 degree F) is the best for these fajitas.
How to Make Beef Fajita Marinade
- Using a medium bowl, combine the oil, soy sauce, vinegar, lemon or lime juice, Worcestershire sauce, mustard, garlic, and ground black pepper
- Place meat in a large Ziploc baggie and pour marinade over the steak
- Turn the meat to coat thoroughly
- Refrigerate for at least 2-3 hours or overnight
How to Make Beef Fajitas
- Place meat into a large zippered bag.
- Mix together marinade and pour into bag over the meat..
- Place into the refrigerator for 12-24 hours. I try to remember to turn the bag a few times to make sure all the meat is getting into the marinade.
- For the most tender meat, I grill the steak over medium high heat for about 5-7 per side for flank steak. It will depends on how thick your meat is. Skirt steak will cook much faster. I always use a meat thermometer and cook my meat to a medium doneness, about 135-145 degrees F.
- Pull the meat off the grill 5-10 degrees early and then allow it to sit for about five minutes before slicing and serving. Meat can also be cooked in a large cast iron skillet or heavy pan on the stove top.
- Always cut your meat across the grain for more tender meat.
- While your meat is cooking saute your bell peppers and onion in some olive oil with some salt. I like to use a combination of red, orange, yellow, and green peppers. I have used a white, yellow or red onion. Slice them thin into strips and saute until tender but not mushy.
- Serve beef fajitas on a corn or flour tortilla with a dollop of guacamole and a sprinkle of cilantro.
Frequently Asked Questions
As you look at the flank steak, you will see lines in the meat. This is the “grain” and you want to slice the meat perpendicular to those lines. Those lines are actually muscle fibers and cutting across them makes the beef fajitas more tender and easier to chew.
You sure can! The marinade will work for chicken too. Grill the chicken breasts for 5-8 minutes per side or until the meat reaches a temperature of 165 degrees F. I usually remove the chicken from the grill at 160 and let it rest for a few minutes to bring it up to temperature. This helps prevent the chicken from drying out.
If you enjoyed beef fajitas, try some other yummy Mexican recipes you might enjoy:
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Beef Fajitas
Ingredients
- 1/2 cup Canola oil
- 1/3 cup soy sauce
- 1/4 cup balsamic vinegar
- 2 Tbsp fresh lime or lemon juice
- 1 1/2 Tbsp Worcestershire sauce
- 1 Tbsp Dijon mustard
- 3 cloves garlic minced
- 1/2 tsp ground black pepper
- 1 1/2 pounds flank steak
- Combination of peppers – red yellow, orange, green and onion, sliced.
- Olive oil
- Salt
Instructions
- Using a medium bowl,combine the oil, soy sauce, vinegar, lemon or lime juice, Worcestershire sauce, mustard, garlic, and ground black pepper
- Place meat in a large Ziploc baggie and pour marinade over the steak
- Turning meat to coat thoroughly
- Refrigerate for at least 2-3 hours or overnight
- Preheat grill for medium-high heat
- Place steaks on the grill, and discard the marinade
- Grill meat for 5 minutes per side, or to desired doneness
- Slice meat thinly going across the grain
- While meat is grilling, saute onions and peppers in olive oil and salt until tender
- Serve with meat on a tortilla
- Add sour cream, guacamole and or salsa
Tips & Notes:
- The secret to a tender and flavorful steak fajitas is the marinade. Whether you use flank steak or skirt steak, both meats need a marinade to make it more tender. The ideal time to marinate a steak is 12-24 hours, minimum time is 2-4 hours. Don’t skip the marinade.
- Don’t overcook your meat. Use a meat thermometer to check the temperature. Medium (140-150 degrees F) to medium rare (130-140 degree F) is the best for these fajitas.
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Nutrition Facts:
Originally posted February 16, 2011
Denise Wilson says
I just made this recipe into a fajita salad. My first time using flank steak. It was the most delicious marinade I’ve ever tried for fajitas! It will be my go to from now on!
cutiepink says
Beef Fajitas is a very delicious food .It’s so yummy ,this good looking ..Perfect
recipe ..I love it..Thank you!!:D