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Flank Steak Fajitas

(1 Votes)
SERVES
4
COOK TIME
10 Min

This Mexican restaurant favorite is a cinch to make at home. Flank Steak Fajitas are a family-friendly weeknight meal, you'll want to make again and again.

What You'll Need:
  • 1 (1- to 1-1/2-pound) skirt or flank steak
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 2 garlic cloves, crushed
  • 1 tablespoon vegetable oil
  • 4 (10-inch) flour tortillas, warmed
  • 1 cup (4 ounces) shredded Cheddar cheese
  • 1 cup shredded lettuce
  • 1 tomato, chopped
  • 1 small green bell pepper, cut into thin strips
  • 2 scallions (green onions), sliced
  • 2 avocados, seeded, peeled and sliced
  • sour cream for topping (optional)
  • Bottled salsa for topping (optional)
What To Do:
  1. Partially freeze the steak for easier slicing. Slice steak across the grain into 1/2-inch strips. In a large bowl, mix the lime juice, olive oil, and garlic. Add meat; cover and refrigerate for at least 1 hour, turning occasionally (overnight is best.)

  2. In a large skillet, heat the vegetable oil; fry meat quickly over medium-high heat until browned. Remove from heat.

  3. Fill each tortilla with about 3/4 cup meat. Divide cheese, lettuce, tomato, green pepper, scallions and avocado slices among the tortillas. Serve with sour cream and salsa, if desired.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Never having used tortillas how do you warm them?

When I make these, I marinate the steak overnight in a zip-top bag in the fridge, then next day remove steak from marinade and gril on a hot grill to our desired doneness. Remove steak, let it rest, then slice against the grain thinly and serve. Also, while grilling, throw peppers, scallions and mushrooms on grill to char. Slice them up with steak. Just heaven!

I am curious, if we soak the steak in Olive oil and then cook it in vegetable oil won't it be overly oily and have both tastes? Wouldn't the excess oil from the bag where the steak is "marinating" be sufficient to cook the steak? Just curious, I don't remember ever seeing a recipe that uses two kinds of oil.

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