Mmmmmm I love fajitas! This is a flank steak fajita recipe that’s straightforward to make and totally delicious. Flank steaks make for great fajita meat because they’re thin steaks that easily slice. They also have deep beef flavor that’s a perfect complement for fajita seasoning. Since the flank steak is a thinner steak, you want to be careful to not overcook the steak. We’re providing instructions on how to grill the steak, but it’s also perfectly fine to broil or pan fry the steak if you can’t get outside to grill. If you have a great recipe for a fajita marinade or seasoning, share it in the comments section – we’d love to see it!
- 1 Leahy’s Angus Beef Flank Steak
- 2 clove Garlic (minced)
- 2 Tbsp Olive Oil
- 1 Tbsp Salt
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Pepper
- Lime (juiced)
Add all ingredients except flank steak into a large bowl and stir together. Pour into a sealable plastic bag and add the flank steak into the bag. Work the marinade into the meat so that all surfaces are covered. Click here to read why we don’t need to marinade longer.
Remove the meat from the marinade and place on a grill heated to medium heat (350°) and grill for 6 minutes per side until the beef reaches 135°F. Do not overcook the flank steak, as it will get tough if cooked beyond medium doneness.
Once the beef reaches 135°F, remove from the grill and let sit for 5 minutes. Slice the steak against the grain of the meat into 1/8-1/4″ thick strips.
Serve the strips with your favorite fajita toppings like pico de gallo, sliced vegetables and cheese. Enjoy!