These beer-marinated Flank Steak Fajitas are perfect for an evening when you want to turn up the heat a bit. Flank or skirt steaks are perfect for this fast-grilling recipe!
This flavorful Flank Steak Fajitas recipe is a perfect way to enjoy a delicious Mexican-inspired meal at home. Tender strips of grilled flank steak are seasoned with fajita spices and served alongside sizzling veggies and warm tortillas.
These flavorful flank steak fajitas are the perfect easy weeknight dinner to cure Mexican food cravings! Tender strips of skirt steak rubbed with spices and seared to perfection, served alongside sizzling veggies and warm tortillas. So, let’s get started and take your fajita game to the next level!
What Are Flank Steak Fajitas?
First, if you’re unfamiliar with steak fajitas, you’re missing out. Think sizzling strips of meat and veggies, all nestled in a warm tortilla and topped with your favorite toppings. Yum. And when it comes to the meat, flank steak is the way to go. Flank steak is a cut of beef that comes from the abdominal muscles of the cow. It’s a lean cut with some serious flavor, and when cooked right, it’s tender and juicy. It’s got just the right amount of chewiness, and when sliced against the grain, it’s perfect for those thin strips that make fajitas so dang tasty.
You can learn more about flank steak and why it’s a great cut of meat in The Ultimate Guide to Flank Steak!
Flank Steak Fajita Ingredients
- Flank or Skirt Steak: A lean, flavorful cut perfect for fajitas.
- Stone Chipotle Pepper Beer: Adds a smoky, slightly spicy flavor to the marinade.
- Garlic Cloves: Pungent, slightly sweet flavor that pairs well with the beer.
- Salt and Pepper: Brings out natural flavors of the meat and veggies.
- Red, Green, or Orange Bell Peppers: Colorful and crunchy. Add a sweet texture.
- Red Onion: Sweet and tangy, high in vitamin C.
- Vegetable Oil: High smoke point, neutral flavor, sears meat, and veggies perfectly. Canola or avocado oil also work.
- Flour Tortillas: Warm and pillowy, sturdy enough to hold all the fillings.
- Salsa, Sour Cream, and Avocado for Topping: Add flavor and texture to your liking.
How to Make Flank Steak Fajitas
Flank Steak Fajita Marinade
- Combine the beer, garlic, and a heavy seasoning of salt and pepper in a small bowl. Pat the steak dry and place in a large resealable bag. Pour the marinade over, seal, and let rest in the fridge for 1 to 8 hours.
Flank Steak Fajitas
- When ready to cook the fajita meat, preheat the grill to medium-high and clean grate.
- Toss the veggies with 2 tablespoons of oil and season with salt and pepper. Arrange in a grill pan or with tongs. Then, grill until tender and slightly charred in spots.
- Meanwhile, remove the steak from marinade and pat dry with paper towels. Coat in remaining 1 tablespoon of oil and grill 8 to 10 minutes flipping once halfway through.
- Cover the steak with foil and allow to rest for 10 minutes before cutting into thin slices against the grain.
- Serve sliced steak with charred veggies, pico de Gallo or fresh salsa, and other desired toppings.
- You can also heat the tortillas over the grill while the steak rests if desired.
girl Carnivore EXPERT RECIPE TIPS
- If you want to take your steak fajitas to the next level, try pounding the flank steak with a meat tenderizer before grilling! This simple step ensures that the meat cooks evenly and allows the marinade to fully penetrate the muscle fibers, resulting in a succulent and flavorful steak that’s sure to impress.
- Use an instant-read meat thermometer to ensure that your fajitas turn out perfectly every time. Aim for an internal temperature of 130 degrees F for a medium-rare steak, and for medium, aim for 140 degrees F. Because flank steak is lean, medium-rare to medium yields the juiciest results. Going beyond that can lead to dry and tough meat, so keep an eye on that thermometer!
- Marinating your steak is also key to making the best steak fajitas. The marinade acid breaks down the meat’s tough muscle fibers, producing a perfectly tender and juicy steak. For more marinade inspiration, check out this Flank Steak Marinade!
What to Serve With Grilled Steak Fajitas
Serve with warm tortillas and generous amounts of toppings! You can also turn your fajitas into Flank Steak Tacos or serve them with chips and make Carne Asada Nachos.
To round out this meal, consider serving them with grilled chicken fajitas, cilantro rice, and a hot skillet of rajas con crema.
Leftovers & Reheating
The best way to store your steak fajitas and veggies is in an airtight container in the refrigerator for up to 3 days. Although the veggies may be more wilted, they will still taste just as fabulous as the first time!
As for reheating, you can microwave your grilled chicken fajitas for 30-45 seconds with a damp paper towel on top to keep them juicy. If you have a little bit more time, try reheating it on a skillet for a few minutes until the fajitas are warm enough for your liking.
Recipe FAQs
It’s all about personal preference and dietary needs when choosing between flour or corn tortillas for your fajitas! Flour tortillas are known for their soft and pliable texture that won’t fall apart when you pile on the toppings. On the other hand, corn tortillas have a firmer texture and slightly sweeter taste that some people prefer.
Plus, if you’re watching your calories or have a gluten allergy, corn tortillas are a great option since they’re gluten-free.
There are endless fajita toppings you use to customize your steak fajitas! Some popular options include fresh cilantro, red onions, shredded cheese, sliced avocado, fresh lime juice, and pickled jalapeños. We happen to love fire-roasted poblano crema and homemade cilantro chimichurri on top. And don’t forget the salsa, sour cream, and guacamole!
Fajita bowls are a great alternative if you want to cut back on carbs or switch up your fajita game! To make flank steak burrito bowls, layer your sliced steak and sautéed veggies on top of a bed of rice or lettuce, then pile on all your favorite toppings. It’s like a deconstructed fajita that’s just as flavorful and satisfying!
Absolutely! You can still make flavorful steak fajitas in a cast iron skillet if you don’t have access to a grill. Just make sure to cook the steak and vegetables over medium heat to avoid burning, and flip them frequently to ensure they cook evenly.
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If you want a great meal that will satisfy your Tex-Mex cravings, look no further than these flank steak fajitas! Crafted with simple ingredients like tender flank steak, flavorful fajita veggies, and warm tortillas, this easy recipe will surely become a fan favorite! Be sure to rate the recipe card and leave a comment below to help out the next reader.
Grilled Flank Steak Fajitas
Ingredients
- 1 lbs flank or skirt steak trimmed if needed
- 12 oz Stone Chipotle Pepper Beer
- 2 garlic cloves minced
- salt and pepper
- 3 red green, or orange bell peppers, seeded and sliced into 1/2″ strips
- 1 large red onion sliced into 1/2″ strips
- 3 tbs vegetable oil
- flour tortillas
- salsa sour cream, avocado for topping
Instructions
Marinate the steak
- In a bowl, combine the beer, garlic, and a heavy seasoning of salt and pepper. Pat the steak dry and place in a large resealable bag.
- Pour the marinade over, seal and let rest in fridge for 1 to 8 hours.
Prep the grill
- When ready to cook, preheat the grill to medium-high and clean grate.
- Toss the veggies with 2 tbs oil and season with alt and pepper. Arrange in a grill pan or with tongs, grill until tender and slightly charred in spots.
- Meanwhile, remove the steak from marinade and pat dry with paper towels. Coat in remaining 1 tbs oil and grill 8 to 10 minutes flipping once half way through.
- Cover the steak with foil and allow to rest for 10 minutes before slicing thinly against the grain.
Rest, slice and serve
- Serve with charred veggies, fresh salsa and other desired toppings.
- You can also heat the tortillas over the grill while the steak rests if desired.
Notes
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YUM. I don’t think it’s the beer. I think it’s your amazing cooking skillz 😉
Mmmm yea let’s get messy! Screw utensils.
Perfect words, my friend. Perfect.