Best Flank Steak Fajitas Recipes

EASY FLANK STEAK FAJITAS

Steps:

• Place steak in a large resealable plastic bag. Add lime juice, vegetable oil, chili powder, salt, and cayenne pepper to the steak in bag. Seal bag; turn to coat steak.
• Marinate in the refrigerator 30 minutes to 1 hour.
• Preheat oven to 400 degrees F. Drain meat; discard marinade. Center meat on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Center sweet peppers, onion, and garlic on another sheet (12x18 inches) of heavy duty aluminum foil. Repeat steps above to make another foil packet.
• Wrap tortillas tightly in heavy duty aluminum foil.
• Bake meat and vegetable foil packets 30 to 35 minutes or until meat is desired doneness (145 degrees F for medium rare) and vegetables are tender, adding tortillas to the oven for the last 10 minutes of baking or until heated through.
• Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Thinly slice the meat.
• Fill warm tortillas with meat and pepper mixture to serve. If desired, top with guacamole, salsa, and/or sour cream.

SLOW-COOKER FLANK STEAK FAJITAS

Steps:

• Place the first 5 ingredients in a 5-qt. slow cooker. Pour beer over top. Cook, covered, on low until meat is tender, 6-8 hours., Remove beef from slow cooker. Strain vegetable mixture; return vegetables to slow cooker. (Discard cooking juices or save for another use.) Shred beef with 2 forks; add to vegetables and heat through. Serve in tortillas with pico de gallo and cilantro.

FLANK STEAK FAJITAS

Steps:

• To make the chimichurri: In a food processor, add parsley, cilantro, garlic, hot paprika, vinegar, 1/2 cup olive oil and salt and pepper and blend until smooth, Reserve half for drizzling on fajitas. Place remaining marinade in a resealable plastic bag and add steak. Coat well and marinate for at least 1 hour.
• Preheat grill to medium-high.
• Remove steak from marinade and discard marinade. Season steak with salt and pepper and grill over medium-high heat until cooked to medium-rare, about 6 minutes per side. Let steak rest for 10 minutes, loosely covered with aluminum foil, before slicing.
• Meanwhile, warm tortillas on the grill. Slice the steak on the bias into thin slices. To serve, place meat on each tortilla and top with Drunken Peppers. Drizzle chimichurri sauce over the filling and form into a loose fold.
• Drunken Peppers:
• In a large saute pan heat 2 tablespoons oil over medium-high heat. When shimmering, add peppers and onion. Season with salt and pepper and saute until softened and caramelized around the edges, about 6 to 8 minutes. Add beer and cover. Cook a few minutes more until the peppers and onion are tender.
• Yield: 6 servings

SWEET AND SPICY FLANK STEAK FAJITAS WITH PEPPERS AND ONIONS

Steps:

• For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the flank steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
• For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
• Prepare a grill for medium-high heat and brush the grill grates with oil.
• Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.
• Serve with the warm tortillas and toppings.

FLANK STEAK FAJITAS

Steps:

• Place beef in a 3-qt. slow cooker. In a small bowl, combine the tomatoes, garlic, jalapeno, cilantro, chili powder, cumin and salt; pour over beef. Cover and cook on low for 7-8 hours. , Stir in red and green peppers. Cook 1 hour longer or until meat and peppers are tender. Thicken juices if desired., Using a slotted spoon, place about 1/2 cup beef mixture down the center of each tortilla; fold sides over filling. Serve with sour cream, salsa and cheese if desired.

FLANK STEAK FAJITAS WITH CHIMICHURRI AND DRUNKEN PEPPERS

Steps:

• Make the chimichurri: In a food processor, combine the parsley, cilantro, garlic, red onion, paprika, vinegar, olive oil, salt, and pepper. Blend until smooth. Reserve half for drizzling on the fajitas. Place the remaining half in a large resealable plastic bag.
• Marinate the steak: Place the steak in the bag with the marinade, squeeze out excess air, and seal. Rest at room temperature for up to 2 hours.
• Make the peppers: In a large straight-sided pan with a lid, heat the oil over medium-high heat. When the oil begins to swirl, add the poblano, bell, and jalapeno peppers, and the onion. Season with a pinch of salt and a few grinds of pepper. Cook, stirring, until softened and slightly caramelized around the edges, 6 to 8 minutes. Add the beer, cover, and reduce the heat to medium. Cook until all the vegetables are plump and tender, about 10 minutes. Remove from the heat.
• Grill the steak: Preheat a grill or grill pan to medium high. Remove the steak from the marinade and discard the marinade. Season the steak with a pinch of salt and a few grinds of pepper on both sides. Grill the steak, flipping just once, until cooked to medium rare, 5 to 6 minutes per side. Transfer the steak to a plate, cover loosely with aluminum foil, and let rest for 10 minutes before slicing.
• Warm the tortillas: Preheat the oven to 200 degrees F. Wet your hands and rub each side of the tortillas with your hands, then stack the tortillas, wrap them tightly in aluminum foil, and place on the center rack of the oven until steamy, about 10 minutes ( or place them in a warmer).
• Assemble the fajitas: Slice the steak into thin slices on the bias, against the direction of the muscle. Place a few strips of meat on each warmed tortilla and top with the peppers. Drizzle the reserved chimichurri over the top and fold loosely like a soft taco.

TEX-MEX FLANK STEAK FAJITAS WITH SQUASH AND ZUCCHINI

Steps:

• For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the flank steak in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
• For the squash and zucchini: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
• Prepare a grill for medium-high heat and brush the grill grates with oil.
• Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.
• Serve with the warm tortillas and toppings.

FAJITAS WITH MARINATED FLANK STEAK AND RAJAS

Steps:

• Marinate the flank steak in the pickled jalapenos, at room temperature, for 1 hour.
• Preheat a grill or grill pan to medium-high.
• Season the steak with salt and pepper, to taste, and grill until nicely charred, about 3 to 4 minutes on each side. Remove from the grill and allow the steak to rest on a cutting board while preparing the rajas.
• Secure each piece sliced onion horizontally with wooden skewers. Brush both sides with olive oil and season with salt and pepper, to taste. Grill the onions, turning occasionally, until soft and charred, about 10 to 15 minutes. Put the poblano and jalapeno chiles on the grill and char them on all sides. Once the chiles are blackened on all sides, set aside to cool. When cool enough to handle, remove the charred skin, stem and seeds. Cut the chiles into strips. Once the onions are cool enough to handle, remove the skewers and separate the onions into rings.
• Preheat a large cast iron pan or a large heavy-bottomed skillet over medium heat. Slice the flank steak, on the bias, into thin strips. When the pan is hot, coat the bottom of the pan with some olive oil. Add the sliced garlic and dried oregano, and saute until fragrant, about 1 minute. Add the sliced steak, onions and chile strips to the pan to heat through. Transfer to a serving platter and serve piping hot with flour tortillas, guacamole and pico de gallo.

SWEET AND SPICY FLANK STEAK FAJITAS WITH CORN AND MUSHROOMS

Steps:

• For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the flank steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
• For the corn and mushrooms: Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside.
• Prepare a grill for medium-high heat and brush the grill grates with oil.
• Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.
• Serve with the warm tortillas and toppings.

GARLIC-LIME FLANK STEAK FAJITAS

Steps:

• Place beef in large, resealable food-storage plastic bag. In small bowl, mix taco seasoning mix, brown sugar, garlic, ground red pepper and lime juice. Pour marinade over beef. Seal bag; refrigerate, and marinate 8 to 10 hours.
• In medium bowl, mix bell peppers, onions, oil, cumin, coriander and salt; set aside.
• Spray 12- to 13-inch round grill pan with cooking spray; heat over medium-high heat. Remove beef from marinade, and place in pan; discard any remaining marinade. Cook 10 to 20 minutes, turning once, until instant-read thermometer inserted in thickest part of steak reads 135°F (for medium). Transfer steak to cutting board; tent with foil, and let stand 5 minutes.
• Meanwhile, in grill pan, cook pepper and onion mixture 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender and browned.
• Cut steak across grain at angle into thin slices. To serve, place beef and vegetables down center of warmed tortillas. Top with remaining ingredients.

SLOW COOKER FLANK STEAK FAJITAS

Steps:

• In a small bowl, combine the chili powder, cumin, coriander, salt and pepper.
• Rub the spice mixture over all sides of the flank steak, place it in the bottom of the slow cooker, and add the soy sauce.
• Top the flank steak with the jalapeno, garlic, bell peppers, and onion. There's no need to add any water or other liquid.
• Cook on high for 5 to 6 hours or on low for 8-9 hours, or until the steak can easily be shredded with two forks.
• Thoroughly drain the meat and peppers, shred the meat and serve on tortillas with toppings or the fixings of your choice.

SWEET AND SPICY FLANK STEAK FAJITAS WITH SQUASH AND ZUCCHINI

Steps:

• For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the flank steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
• For the squash and zucchini: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
• Prepare a grill for medium-high heat and brush the grill grates with oil.
• Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.
• Serve with the warm tortillas and toppings.

SLOW COOKER FLANK STEAK FAJITAS

Steps:

• 1.Mix together the dry spices with a fork including the chili powder, cumin, coriander, salt and pepper. 2.Rub the spice mixture over all sides of the flank steak and place it in the bottom of the slow cooker. Sprinkle the soy sauce on top. 3.Top the flank steak with the diced jalapeno and minced garlic. Slice the bell peppers and onion and throw those on top of the steak as well. 4.Turn the slow cooker onto HIGH and cook for 5 - 6 hours or until the steak can easily be shredded with two forks. 5.Drain the meat and peppers well then serve with the recommended fajita "fixings" (listed above). Enjoy!

FLANK STEAK AND RAJAS FAJITAS

Steps:

• Put the steak in a baking dish and toss with the pickled jalapeno mixture; let marinate at room temperature, 1 hour.
• Preheat a grill or grill pan to medium high. Brush the jalapeno mixture off the steak; season the steak with salt and pepper and grill until charred, 3 to 4 minutes per side. Transfer to a cutting board and let rest.
• Secure each onion slice horizontally with a wooden skewer. Brush the onion slices with olive oil and season with salt and pepper. Grill, turning occasionally, until soft, 10 to 15 minutes. Meanwhile, put the poblanos and fresh jalapenos on the grill and char on all sides, about 8 minutes. Set aside until cool enough to handle, then peel off the skins, stem and seed. Cut the poblanos and jalapenos into strips. Once the onion slices are cool enough to handle, remove the skewers and separate into individual rings.
• Preheat a large skillet over medium heat. Thinly slice the steak on the bias, against the grain. When the skillet is hot, coat the bottom with 2 tablespoons olive oil. Add the garlic and oregano and saute about 1 minute. Add the steak, onion and pepper strips and toss to heat through. Season with salt and pepper. Serve with tortillas, guacamole and pico de gallo.

FLANK STEAK FAJITAS

Steps:

• Season the flank steak with chili powder and salt on both sides. Heat 1 teaspoon of oil in a large cast iron skillet over medium high heat. Cook steak 5 to 6 minutes per side to desired doneness. Remove from pan and let stand.
• Heat remaining tablespoon oil in skillet and add peppers, garlic, and onion. Cook, stirring often until vegetables soften, about 5 to 6 minutes. Add salsa and cook an additional 2 or 3 minutes.
• Slice meat, across the grain, into very thin strips. Heat tortillas according to package directions. Place 1/4 of the meat and 1/4 of the vegetables on each tortilla and serve.

FLANK STEAK FAJITAS WITH GUACAMOLE

Steps:

• In a small saucepan over low heat, combine the cumin, garlic powder, onion powder, chile powder, and 4 tablespoons olive oil and bring to a light simmer. Cook for 4 minutes. Let cool. Place the steak in a baking dish and pour the seasoned oil over top. Marinate the steak in the refrigerator for 30 minutes. Bring the steak to room temperature before grilling.
• Preheat a grill or grill pan on high heat.
• Remove the steak from the marinade and season with salt and pepper. Grill the steak for about 7 minutes on each side for medium-rare. Let rest before slicing. Combine the onions and peppers with olive oil, and salt and pepper, to taste. Toss to coat in oil. Grill the onions and peppers for 4 minutes. Set aside.
• Combine the avocado, red onion, tomato, garlic, lemon juice, and juice of 1 lime in a large bowl. Mash the avocado a bit with a fork. Stir in salt, and pepper, to taste. Mix in the sour cream with the remaining juice and zest of limes. Season with salt, to taste.
• To serve: Slice the flank steak in thin slices and place it on a large platter. Serve with peppers and onions, guacamole, and lime-sour cream on the side.

SPICY FLANK STEAK FAJITAS

Steps:

• Preheat grill to medium-high heat. Mix seasonings; rub evenly onto both sides of steak.
• Grill steak 5 min. on each side. Continue grilling 10 to 15 min. or until medium doneness (160°F), turning and brushing occasionally with some of the barbecue sauce. Meanwhile, grill vegetables 4 to 5 min. on each side, brushing occasionally with the remaining barbecue sauce.
• Cut steak across the grain into thin slices. Cut peppers and onions into thin slices. Place meat and vegetables evenly down centers of tortillas; roll up to enclose filling.

FLANK STEAK FAJITAS

Steps:

• Rub garlic all over steak and let stand at room temperature. In small colander or sieve, toss radishes with 1/8 teaspoon salt. Place colander over bowl, cover, and refrigerate. Into small bowl, grate peel from 1 lime and cut lime into quarters; set aside. Stir sour cream into grated lime peel. Cover bowl and refrigerate.
• Preheat oven to 300 degrees. Wrap tortillas in foil, and heat in oven 15 minutes or until warm and pliable.
• Heat 12-inch cast iron or other heavy skillet on medium-high heat until hot. Brush garlic off steak and discard. Squeeze juice from lime quarters all over steak, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon freshly ground pepper to season both sides. Add 1 teaspoon oil to skillet, then add steak. Cook 10 minutes for medium-rare or until desired doneness, turning over once. Transfer steak to cutting board; reduce heat to medium.
• Add remaining 1 teaspoon oil to skillet and add peppers and onion. Cook 2 to 3 minutes or until onion browns, stirring occasionally. Add 1/4 cup water and cook 5 minutes longer or until vegetables are tender, stirring occasionally.
• Cut steak across the grain into thin slices. Cut remaining lime into wedges. Divide steak and peppers and onions among tortillas; top with lime sour cream. Serve with radish salad and lime wedges.

GARLIC-LIME FLANK STEAK FAJITAS

Steps:

• Place beef in large, resealable food-storage plastic bag. In small bowl, mix taco seasoning mix, brown sugar, garlic, ground red pepper and lime juice. Pour marinade over beef. Seal bag; refrigerate, and marinate 8 to 10 hours.
• In medium bowl, mix bell peppers, onions, oil, cumin, coriander and salt; set aside.
• Spray 12- to 13-inch round grill pan with cooking spray; heat over medium-high heat. Remove beef from marinade, and place in pan; discard any remaining marinade. Cook 10 to 20 minutes, turning once, until instant-read thermometer inserted in thickest part of steak reads 135°F (for medium). Transfer steak to cutting board; tent with foil, and let stand 5 minutes.
• Meanwhile, in grill pan, cook pepper and onion mixture 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender and browned.
• Cut steak across grain at angle into thin slices. To serve, place beef and vegetables down center of warmed tortillas. Top with remaining ingredients.

FLANK STEAK FAJITAS

Steps:

• To make the chimichurri: In a food processor, add parsley, cilantro, garlic, hot paprika, vinegar, 1/2 cup olive oil and salt and pepper and blend until smooth, Reserve half for drizzling on fajitas. Place remaining marinade in a resealable plastic bag and add steak. Coat well and marinate for at least 1 hour.Preheat grill to medium-high.Remove steak from marinade and discard marinade. Season steak with salt and pepper and grill over medium-high heat until cooked to medium-rare, about 6 minutes per side. Let steak rest for 10 minutes, loosely covered with aluminum foil, before slicing.Meanwhile, warm tortillas on the grill. Slice the steak on the bias into thin slices. To serve, place meat on each tortilla and top with Drunken Peppers. Drizzle chimichurri sauce over the filling and form into a loose fold.Drunken Peppers:In a large saute pan heat 2 tablespoons oil over medium-high heat. When shimmering, add peppers and onion. Season with salt and pepper and saute until softened and caramelized around the edges, about 6 to 8 minutes. Add beer and cover. Cook a few minutes more until the peppers and onion are tender.Yield: 6 servingsSource: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.