Flank Steak Fajitas

Those flank steak Fajitas are so delicious thanks to the Mexican-style marinade.

If you’re tired of those dry and leathery fajitas, look no more! we’re sharing our family recipe for juicy and tender beef fajitas that can be made in so little time!

Flank Steak Fajitas served with flour tortillas to make a taco.

I didn’t knew about flank steak fajitas until I went to live in Aguascalientes, a central state in Mexico. Back then in my twenties I worked as a singer in a restaurante and the owner’s son used to cook for us (the band) after the restaurant have closed the doors to public.

It was such a nice surprise the first time he made fajitas for us, the tender and juicy meat, the crunchy vegetables and the rich flavour of the spices was like a fiesta in my mouth!

Juicy and Tender Fajitas

  • Slice the meat thinly, so it can cook quickly.
  • Marinate the meat just as is used in Mexico, with beer. Beer helps to tender even the most toughest beef cuts.
  • Cook the meat alone, not together with the vegetables because they have different cooking times.
  • Fajitas have to be consumed right after made, I know you’re tempted to make them ahead, but believe me, there’s not need to do so. Everything can be cooked in about 20 minutes!
  • You don’t want to skip the beer since it’s the ingredient that makes the meat tender and juicy. If you don’t drink alcohol, use a no-alcoholic beer.
Adding beer to the flank steak on a bowl.

Flank steak, skirt or Rump are the best cuts for fajitas. The marinade will help to tender the meat so use any kind you have available, just as the old vaqueros used to do!

Step By Step Recipe

Place the meat into a bowl. Add cumin, pepper, garlic, salt (just a pinch) and beer.

Mix throughly to allow the spices and beer coat well the meat. Cover with cling film and allow to marinate for at least two hours.

Meat and spices on a bowl.

Heat a heavy grilled skillet over medium-high heat. Add a drizzle of oil and grill the peppers with a pinch of salt and pepper until they start to soften on the inside but they’re still crunchy on the outside (al dente).

Remove the peppers from the skillet and place them onto a bowl. Cover to prevent from drying out.

Now do the same with the onions and once cooked place them with the peppers.

Strips of bell peppers being grilled. Onions slices being grilled.

Add a generous drizzle of oil and add the meat (discard the marinade if there’s any left) and grill stirring constantly until the meat has changed color and is cooked through, it won’t take more than 3 minutes.

Meat being grilled.

Return the vegetables to the grill with the meat, give a quick mix and adjust of salt and spices.

Place flank steak fajitas on a plate and serve immediately.

Bell Peppers

In Mexico is more common to use chiles poblanos or fresh jalapeño peppers to make fajitas, but outside the country is hard to find such peppers so the version with bell peppers is the one you’ll find everywhere. Try to use multiple colours of bell peppers for a fun presentation!

How to serve beef fajitas

Fajitas are such a versatile and fun dish that it do suggest to serve it with whatever you like. But here are some ideas:

Beef Fajitas on a plate

Flank Steak Fajitas

4
Maricruz
If you’re tired of those dry and leathery fajitas, look no more! we’re sharing our family recipe for juicy and tender beef fajitas that can be made in so little time!
5 from 1 vote
Prep: 15 mins
Cook: 20 mins
Resting time: 2 hrs
Total: 2 hrs 35 mins

Ingredients
  

  • 2.2 lb (1 kg) Flank Steak Thinly sliced and cut into strips
  • 1 large (200 gr) green bell pepper seeded and sliced into strips
  • 1 large (200 gr) red bell pepper seeded and sliced into strips
  • 1 large (200 gr) yellow bell pepper seeded and sliced into strips
  • 1 medium (200 gr) white onions halved and sliced
  • 1 ¼ cup (300 ml) beer
  • 1 tsp ground cumin
  • 1 tsp black pepper
  • 2 garlic cloves peeled and crushed
  • oil
  • salt

Instructions
 

  • Place the meat into a bowl. Add cumin, pepper, garlic, salt (just a pinch) and beer.
  • Mix throughly to allow the spices and beer coat well the meat. Cover with cling film and allow to marinate for at least two hours.
  • Heat a heavy grilled skillet over medium-high heat. Add a drizzle of oil and grill the peppers with a pinch of salt and pepper until they start to soften on the inside but they’re still crunchy on the outside (al dente).
  • Remove the peppers from the skillet and place them onto a bowl. Cover to prevent from drying out.
  • Do the same with the onions and once cooked place them with the peppers.
  • Add a generous drizzle of oil and add the meat (discard the marinade if there’s any left) and grill stirring constantly until the meat has changed color and is cooked through (about 3 minutes).
  • Return the vegetables to the grill with the meat, give a quick mix and adjust of salt and spices to taste.
  • Place the fajitas on a plate and serve immediately.
Notes

How to Serve

Juicy Fajitas Tips & Tricks

  • Slice the meat thinly, so it can cook quickly.
  • Marinate the meat just as is used in Mexico, with beer. Beer helps to tender even the most toughest beef cuts.
  • Cook the meat alone, not together with the vegetables because they have different cooking times.
  • Fajitas have to be consumed right after made, I know you’re tempted to make them ahead, but believe me, there’s not need to do so. Everything can be cooked in about 20 minutes!
  • You don’t want to skip the beer since it’s the ingredient that makes the meat tender and juicy. If you don’t drink alcohol, use a no-alcoholic beer.
Course main dish
Cuisine mexican

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