steak fajitas

Though steak fajitas are commonly made with skirt steak, I made this recipe with flank steak. In my opinion, both work just as well but depends on what cut you prefer :) Enjoy!



10 warm flour tortillas 
Any cut of meat (here, we used flank) 

For the veggies: 
2 bell peppers sliced vertically into strips
1/2 a red onion sliced vertically into strips
3 cloves of minced garlic 
1 tbspn of olive oil 
salt and pepper to taste

For the steak marinade:
1/4 cup of soy sauce
1/3 cup of olive oil 

1/2 cup of chopped cilantro
2-4 tbsp of taco seasoning
1 tspn of sugar 

Mock Sour Cream:
1/4 cup of nonfat greek yogurt
2 tbsp of taco seasoning
2 tbsp of chopped up cilantro
1/2 of a juiced lime 

Guacamole recipe here

Pico de Gallo Recipe here


Put the flank steak into a gallon zip lock bag and put the marinade ingredients into the bag. Massage the meat for a minute and let it sit until the meat hits room temperature or for at least 45 min- 1 hour. Place the meat onto a high heat grill -- with our cut, we did 6 minutes on each side with 3 minutes at each 90 degrees. The center of the steak on a instant read thermometer should read 125 °F for medium rare and 135°F for medium. Let the meat rest for at about 10-15 minutes. 

While the steak is on the grill, or while the meat is resting, put all the ingredients listed above "for the veggies" into a sauté pan and sauté until the onions are translucent and the peppers are tender. (The veggies get a lot of flavor when you pour the marinade from the meat onto the veggies while it's cooking) 

Cut the steak against the grain into strips. Place the steak strips into the sauté pan with the veggies and sauté together for 2-3 minutes to combine flavors. 

Place the pieces of tortilla onto an open flame on your stove top or on a frying pan until just a bit charred on the edges.