Fajitas With Marinated Grilled Flank Steak, Guacamole, Salsa and Warm Tortillas

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Fajitas With Marinated Grilled Flank Steak, Guacamole, Salsa and Warm Tortillas 


Flank Steak is one of those cuts of beef that when seasoned and cooked properly it is juicy and delicious. It’s economical and can be used in many ways. This is just one of my favorites for any time of year!


Serving Size: 6

  • 1 – 1 1/2 pounds of flank steak
  • 4 tablespoons extra virgin olive oil
  • 1/2 cup low-sodium soy sauce
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon chili oil
  • 4 tablespoons fresh lime juice
  • 2 garlic cloves, smashed and peeled
  • 10 corn tortillas or 10 8 inch whole wheat tortillas wrapped in aluminum foil
  • 1 large green bell pepper, cut into strips
  • 1/2 teaspoon kosher salt
  • 2 tablespoons canola oil
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeno seeded and minced. 


  1. Place the steak in a glass pan, large enough to hold it flat.
  2.   In a glass bowl, whisk together 2 tablespoons of olive oil, the soy sauce, cumin, coriander, chili oil and lime juice. Add the garlic cloves and pour marinade over the steak. Cover and marinate in the refrigerator over night.
  3.   When you are ready to grill, remove the steak from the refrigerator and let stand at room temperature for 30 minutes.
  4.   Pre-heat the oven to 375 F
  5.   Place the tortillas in the oven.
  6.   Remove the beef from the marinade and pat dry. Discard the marinade.
  7.   Place the onions and peppers in a bowl and add 2 tablespoons of olive oil. Add the kosher salt, mix with your hands and set aside.
  8. Heat an indoor grill pan for 3 minutes on high heat.
  9.   Brush the grill pan with 1 tablespoon of canola oil. Add the beef and grill for 4 minutes on each side then an additional 1 minute on each side.
  10.   Remove the beef to a carving board and let it rest while you grill the vegetables.
  11.  Wipe off the surface of the grill, then brush with 1 tablespoon of canola oil. Add the onions and peppers, and sauté for 8 to 10 minutes, until they begin to soften and caramelize a bit. Remove from the grill, place in a bowl, and set aside.
  12. Slice the beef thin. On a serving platter, place the vegetables on one side and the beef on the other. Serve with a warmed tortillas, jalapeño, cilantro.

For Guacamole: Click Here


For Salsa Recipe: Click Here 


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