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Grilled Marinated Flank Steak Fajitas Recipe

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This recipe for Grilled Marinated Flank Steak Fajitas is from The Not So Little Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup (60ml) soy sauce
1/4 cup (60ml) lime juice
4 medium cloves garlic
2 tablespoons sugar
1 tablespoon dried ground ancho chile (or 1 tablespoon chili powder)
1 tablespoon dried oregano
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1/2 cup chopped fresh cilantro leaves and tender stems, divided
1/3 cup (80ml) canola or other neutral oil
2 1/2 pounds flank steak (about 1 whole flank steak)
1 large yellow onion, finely diced
12 to 16 flour tortillas, warmed
2 whole limes, cut into wedges
Salsa, sour cream, and/or guacamole for serving
Directions:
Directions:
In a medium bowl, whisk together soy sauce, lime juice, garlic, sugar, ground chile, oregano, cumin, cayenne, and 2 tablespoons cilantro until sugar is dissolved. Slowly add oil while whisking constantly. Place flank steak inside a gallon-sized zipper-lock bag with marinade. Press out air, seal bag, and allow meat to marinate in the refrigerator, turning occasionally, for at least 1 and up to 12 hours.

Remove steak from marinade and pat dry with paper towels. Ignite a large chimney full of coals and wait until they're covered in grey ash. Spread evenly over 1/2 of grate, leaving the other half empty. Put the cooking grate in place, cover, and allow grill to preheat for 5 minutes. Scrape cooking grates clean, then place flank steak over hot side of grill. cook until well charred, about 3 minutes. Flip steak and continue to cook until second side is well charred, about 3 minutes longer. Transfer steak to cooler side of grill, cover, and cook until the thickest part of the steak registers 125°F on an instant-read thermometer for medium-rare, or 135° for medium, about 5 minutes longer. Transfer to a cutting board, tent with foil, and allow steak to rest for at least 5 minutes.

Slice steak thinly across the grain, then cut each slice into 1/2-inch pieces. Serve immediately with warm tortillas, diced onions, remaining chopped cilantro, lime wedges, and salsa as desired.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
12-13 hours (up to 12 hours of marinating times
Personal Notes:
Personal Notes:
Recipe from Serious Eats.

I often leave out the sugar. Can sub out soy sauce for coconut amino if prefer soy free.

This is also a great marinate for chicken fajitas.

 

 

 

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