Many years ago I made steak fajitas at home. It was a disaster. In addition to being overcooked and over-seasoned, the steak was so tough it was impossible to chew. Really, it was inedible and went directly into the trash can. From that day forward, I refused to make steak fajitas at home. It was a culinary nightmare I didn’t think I’d be able to overcome.
I started singing another tune a couple of years ago when Serious Eats tackled a steak fajita recipe. If I find a recipe by the talented Serious Eats crew, I already know I’m going to like it. It’s my go-to spot for advice and recipe inspiration. I appreciate their passion for food and cooking as much as I love their recipe index and writing style. Naturally, this is where I found some kitchen confidence to take on my nemesis again… This recipe ended up saving me from steak fajita hell and I couldn’t be happier.
The best part of this marinate is the freshly squeezed lime juice and cilantro leaves. Both elements provide a bright freshness and tang. I also love the brown sugar… While broiling, the edges of the flank steak caramelize from the sugar creating a delicious char on the outside. They are completely and totally delicious and I’m so glad I’m finally able to make awesome steak fajitas at home!
Which do you like more… Steak, chicken or shrimp fajitas?
Flank Steak Fajitas
Adapted from Serious Eats
1 1/2 lb flank steak
3/4 cup peanut oil
1/2 cup soy sauce
1/2 cup freshly squeezed lime juice
1/8 cup brown sugar
5 garlic cloves, minced
1 large onion, thinly sliced separated
3 teaspoons ground cumin
2 teaspoons freshly ground black pepper
2 teaspoons chili powder
1-2 teaspoons salt
3/4 cup cilantro leaves, divided
1 tablespoon olive oil
3 cowhorn peppers
3 cubanelle peppers
Combine peanut oil, soy sauce, lime juice, brown sugar, cumin, black pepper, chili powder and salt in a large mixing bowl. Whisk until combined. Add 3/4 minced garlic, 1/3 onion slices and cilantro, mix again.
Season flank steak with salt and pepper, add to bowl with marinade. Cover with plastic wrap and refrigerate for 3-10 hours.
After the steak is done marinating, place on a foil lined sheet tray. Preheat oven for 10 minutes with broiler on high.
Broil the flank steak for 4 minutes on each side. Remove from the oven and let the meat rest while the peppers and onions finish cooking…
While the steak is broiling, cook your peppers and onions. Preheat a sauté pan over medium heat, add olive oil and peppers. Cook for 5 minutes before adding onion. Cook an additional 5 minutes. Add garlic, cook for 1 minute and turn off heat.
Heat tortilla shells and assemble toppings like cilantro leaves, lime wedges, sour cream or guacamole.
Serve on a large serving platter and let everyone make their own fajitas!