"There’s nothing like a sizzling skillet of explosive flavors! Grill Master Randy’s family flank steak fajita recipe will be a hit at your next fiesta!"
2 lbs flank steak
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 large yellow onion, sliced
1 Tbsp olive oil
Salt & black pepper
For Fajita Seasoning
1 Tbsp olive oil
2 tsp chili powder
1 tsp paprika
1 tsp cumin
1 tsp kosher salt
½ tsp onion powder
1 tsp garlic powder (optional)
¼ tsp cayenne
For Marinade:
3 limes, juice
2 garlic cloves, minced
1 deseeded jalapeno, sliced
¼ cup cilantro, rough-chopped
- First off, we’re blending our fajita seasoning for two reasons: it’s just plain fun to do, and the rich aromas will get your anticipation churning. Mix together chili powder, paprika, cumin, kosher salt, onion powder, garlic powder, and cayenne in a small bowl. If you’re using the marinade, you should skip the garlic here — your flank steak is already going to spend a lot of time getting to know it, and that’s a strong spice to double down on.
- Keeping our seasoning rub sticking to the meat is our next priority. Coat your flank steak with olive oil, then rub it down generously on all sides with seasoning. When you’re done, sheathe the meat with a gallon sized zip-tight bag and set aside. Don’t you worry — we’re not leaving it alone for long.
- In a medium mixing bowl, combine all marinade ingredients and give them a good stir. Afterwards, pour them into the very same bag, seal it up (while pushing out as much air as you can), and shake the bag vigorously for a few short minutes while massaging the meat.
- Time to let the party mingle in the refrigerator. You’ll want those juices chilling with your flank steak and making best friends for at least 4 hours (overnight is preferable, but we understand eagerness getting the better of you). No air gaps in the bag will make them that much closer.
- Ready to grill? Great! Pull your marinated meat from the fridge; while you fire up the cooktop, you’ll want to let the flank steak move towards room temperature. Go ahead and blend your vegetables together; mix them with oil, salt, and pepper. You’ll be looking for a good searing temperature around 400-500 degrees Fahrenheit (Grill master’s note: My preference here? The higher, the better).
- While the grill’s still preheating, set a skillet on the cooking grates. We suggest using a shallow cast iron skillet for this — our grill master is fond of them for their ease in reaching maximum caramelization, especially in this recipe. Meanwhile, now’s the time to let that meat free. Take it out of the bag and remove the jalapeno before grilling.
- Once your grill hits temperature, move the flank steak onto your skillet and listen to that sweet, hissing sizzle (music to our ears)! Grill with the lid up — if you’re aiming for medium rare to medium doneness, we heartily recommend 3-4 minutes on each side. Adjust your timing as needed.
- Using oven mitts, remove the skillet from the hot grill and shift your cooked flank steak to a cutting board or plate. Brush off your skillet; while letting the meat rest for about 10 minutes, you’ll use this time (and your skillet, which should still be piping hot and ready for action) to grill up your vegetables.
- Speaking of those veggies, give them the heat for 5-7 minutes. You’ll want to stir often to avoid charring them. Once they’ve have become translucent, remove your vegetables from the grill (but not the skillet; for now, let them sit tight and soaking up heat).
- Slice your flanked steak against the grain and on a bias. Don’t those vegetables look just plain lonely in that skillet? They miss their new friend! Move your sliced meat to the still-sizzling skillet — you’re done! Serve up with corn or flour tortillas and your favorite toppings.