Our Favorite Grilled Flank Steak Fajitas – Three Ways.
I know that I always tell you about favorite recipes. BUT.
This is REALLY a favorite recipe.
A huge favorite.
A serious favorite!
A forever favorite.
I’m not even exaggerating.
(Wait, do you know me?)
Guess what we are putting in our fajita marinade? BEER. Lime juice. All of the flavors. I don’t hate it!
If you follow me on snapchat (which if you do, I’m sorry), then you know that we make these freaking fajitas like twice a week. At least once a week, then eat the leftovers for two or three days. And do different things with them!
Oh. But also, sometimes we make these on Monday with steak. Then again on Wednesday with chicken. Maybe on Friday with shrimp? And then just eat fajitas the entire week, alternating the meats. Alternating the dishes.
Are we the most boring souls on the planet? Probably.
It all started when I wanted to find a quick dinner solution shortly after Max was born. I wanted something fresh but didn’t necessarily have the time to put it together. Soooooooo. I found the recipe for Ree’s fajitas and threw together the ingredients one afternoon to marinate and Eddie grilled everything once he got home.
Oh my gosh. This was/is the easiest and best idea ever. And in all these months, we haven’t tired of the fajitas at all.
In fact, we love them so much that we’ve foregone (?) our usual ground beef or turkey tacos because after these? They’re just…meh.
For dinner, we almost always serve the beef with tons of crumbly queso fresco on hot, charred corn tortillas. Half the time we end up standing over the counter and eating one after another because they are just.that.good.
My second favorite variation is nachos. Obvs. (ew.)
I throw a bunch of cheese on tortilla cheese, melt it a bit under the broiler, then follow with steak, peppers and more cheese. One more round of heat until bubbly, then extra cilantro, salsa and queso fresco on top.
UGH. It’s so fantastic. I want it in my face right now.
If I’m feeling really awesome and want to make excellent life decisions, I’ll throw everything on top of some spring greens. It’s actually my favorite way to eat greens and salad at the moment. I’ll add an avocado (sometimes I feel like it gets lost in the tortillas or chips, do you feel me?), lots of salt and pepper and just use the salsa as dressing as well as the juice from the peppers and steak. It’s heaven, I tell you. Heav.En.
Yep, stupidly simple but packed with loads of flavor and an awesome option for a busy week. Makes me feel like I have my stuff together. And I so don’t. So that has to mean something?
- 2 pound flank steak, about 1-inch thick
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 sweet onion, sliced
- 1 red onion, sliced
- 8 ounces of your favorite beer
- 1/3 cup olive oil
- 1/3 cup fresh lime juice
- 2 tablespoons brown sugar
- 1 tablespoon worcestershire sauce
- 1 tablespoon cumin
- 1/2 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon chipotle chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 garlic cloves, minced
- queso fresco cheese
- fresh cilantro
- fresh salsa
- sliced avocado
- corn tortillas or spring greens or tortilla chips!
- Place the flank steak in a baking dish or resealable bag. Place the peppers and onions in another dish or bag.
- In a large bowl, whisk together the beer, oil, lime juice, sugar, worcestershire sauce, lime juice cumin, both chili powders, smoked paprika, salt, pepper and garlic cloves. Pour half of the mixture over the beef and the other half over the peppers/onions, tossing well to coat. Cover both dishes and refrigerate for a few hours or even overnight. Toss the steak and peppers every so often to coat in the marinade.
- Heat the grill on the highest setting. Create two foil packets – I like to use two sheets of foil for each. Divide the peppers and onions between the foil packets, folding the edges of the foil up slightly. Cover the tops with a third piece of foil.
- Place the pepper packets directly on the grill. Grill for 5 to 10 minutes, tossing once or twice. While the peppers are grilling, place the flank steak directly on the grill. If it’s about 1-inch thick, grill for 5 to 6 minutes per side to still have some pink in the steak. When you remove the steak from the grill, let it rest for 10 minutes.
- After 10 minutes, slice the steak against the grain in to super thin strips. Serve the steak with the peppers on top – in your fajita vehicle of choice!
- For the corn tortillas, we char them slightly on the grill or gas stovetop. For the salad, we serve all of the above on a BIG bed of greens. I usually don’t use any extra dressing, there is more than enough juice and flavor and salsa. For the nachos, before piling everything on top, I cover tortilla chips with a cup or so of freshly grated cheese (cheddar, monterey jack, etc). I add the steak and peppers and broil for a few minutes until the cheese melts, then continue with the rest of the toppings.
margarita not optional.