Flank Steak is the perfect meat for fajitas. Marinated, grilled and served with onions and peppers - delicious! I like to grill the steak for extra flavor, but if you are short on time you can sear it in a skillet.
Flank Steak Fajitas
- 1 1/2 pounds Grass Fed Beef Flank Steak
- 2 Tbsp chili powder
- 1 Tbsp paprika
- 3 tsp crushed beef bullion cubes
- 1 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp cumin
This seasoning mix is delicious, but if you are short on time or don't have all the ingredients, Lawry's Fajita Mix works fine too.
Peppers and Onions:
- 2 Tablespoons olive oil
- 2 green bell peppers, seeded and cut into strips
- 2 red bell peppers, seeded and cut into strips
- 2 yellow bell peppers, seeded and cut into strips
- 1 large onion, sliced
- Sea salt and freshly ground black pepper
Salsa, sour cream, guacamole
Mix dry ingredients for marinade, add mix to 1 and 1/2 cups warm water, add a few shakes of Worestershire Sauce. Reserve 1/2 cup of marinade. Put flank steak in large zip top bag, pour remaining marinade over steak, seal and refrigerate at least one hour.
Seed and slice bell peppers and onions. Heat olive oil over medium high heat in large saute pan. Add peppers and onions, season with salt and pepper and saute until softened and carmelized around the edges - about 6 to 8 minutes. Add reserved marinade to saute pan and cover. Cook for a few more minutes until the peppers and onions are tender but not mushy.
Heat grill to medium high heat. Place flank steak on grill and cook until medium rare, about 6 minutes per side. Remove from heat and tent with foil to let meat rest for ten minutes.
Slice flank steak thinly against the grain. Heat flour tortillas in skillet or on grill. Fill heated tortillas with sliced steak, peppers and sauce and roll up. Serve with salsa, sour cream or guacamole if desired. I serve this meal with black beans and rice.