Steak Fajitas are an amazing Tex-Mex dish perfect for a crowd. And the perfect meat for a fajita is flank steak. These Flank Steak Fajitas are marinated in tequila and soy and cooked over direct heat. This meal is savory and delicious. Sauté the peppers and onions alongside the meat in a cast iron skillet for ease.
Fajitas historically are influenced from cross border flavors between Texas and Mexico, or Tex-mex. Being from Arizona, this meal was a huge part of my own upbringing! It’s a dish historically cooked over an open fire with flour or corn tortillas and a meat that is cooked over fire. We’re bringing a number of these authentic flavors into our flank steak fajitas (with my own Arizona influence!).
Best Steak for Fajitas
Our go to is flank steak. Flank steak is a primal cut from beef that is lean, boneless, tender, and perfect for grilling over high heat. The flank steak has connective tissue that can be tough if just thrown on the grill. It takes on a marinade really well, and with the right amount of acid, breaks down slightly so when cooked and sliced correctly, ends up tender and flavorful. We use Snake River Farms Flank Steak for the rich flavor of American Wagyu beef.
When selecting a flank steak, purchase the entire flank, versus one that may be cut up as you want to season and grill the entire flank. Typically a flank steak will weigh between 2 and 2 ½ pounds.
Other cuts that are great for fajitas include:
- Skirt Steak – Also great for tacos
- Hanger Steak – Expensive but amazing
- Bavette Steak – Lesser known but super flavorful
But when cooking for a crowd, flank steak is the easiest, and also easiest to find. When preparing the flank steak, remove any silver skin and fat pockets prior to the marinade step.
Flank Steak Marinade
We’re focusing on a balance of acid and savory for the marinade.
- Fat – We’re using extra virgin olive oil for the fat and to bind together the flavors.
- Acid – Lime and Tequila are bringing acid which will tenderize the meat.
- Savory – Shallots, garlic and soy are adding savory and aromatic flavors.
Based on your own preference, you can increase acid with more citrus, or consider more savory with some additional herbs or dry rub. With any marinade it is important to remember, taste the marinade before adding the meat. The goal is to have a balanced flavor profile with no one flavor profile standing out too much. Be sure that you don’t add too much fat (or oil) diluting the flavor and preventing the marinade to incorporate and get into the meat.
Marinate the steak for up to two hours. If you go longer the marinade will overpower the delicious beef flavor that a great cut provides.
How to Make Steak Fajitas on the Grill
Season The Steak
Remove the steak from the marinade and discard the marinade. Pat dry with a paper towel and season with kosher salt, coarse black pepper, and granulated garlic. We do this right before we fire up the grill.
Grilling and Preparation
Prepare the grill for two zone cooking. Target 500 degrees Fahrenheit over the direct heat for a good sear. While the grill is coming up in temperature, this is the perfect time to slice up the peppers and onions and set out the toppings. You want the peppers and onions already sliced as we will cook them at the same time as the steak.
Chef’s Tip – Place the cast iron pan over the indirect side of the grill while the grill comes up to temperature. Be sure it’s well oiled. This way it’s hot and ready for the peppers and onions.
- Start by placing the flank steak over direct heat.
- As soon as you place the flank steak over direct heat, drop all the peppers and onions into the cast iron pan and stir. It will sear and smoke.
- While the peppers and onions cook, sear the steak for four minutes or until you see good grill marks over the direct heat. Flip the flank steak and sear over direct heat for an additional 4 minutes.
- Move the flank steak to the indirect side. At the same time, using high heat gloves, move the cast iron pan over the direct heat and continue to stir the peppers and onions.
- Cook the flank steak over indirect heat until the internal temperature of the flank steak at the thickest part reads 125 degrees F (about 4 – 6 more minutes for rare). Grill longer if you like medium rare. Remove the flank and let it rest for 10 minutes before slicing. Remember to always cook to temperature and not time.
- While flank is cooking and resting, continue stirring the peppers and onions until they are soft. This should take a total time of 15 – 18 minutes. Likely the flank will be resting while the veggies finish up.
- Remove the cast iron from the grill when the peppers and onions are soft.
- Slice the flank steak against the grains in thin slices and serve.
This is why it’s important to prepare all the peppers, onions, and the toppings in advance so they are ready to eat while the food is still sizzling hot.
Other Grilled Flank Steak Recipes
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