Flank Steak Fajitas and Marinade Recipe.

Flank Steak Fajitas with grilled vegetables, avocados and flour tortillas

Flank Steak Fajitas and Marinade Recipe.

It is a wonderful recipe for a dinner party. One pound of skirt steak will feed four people, so just scale up the meat if you want more servings. This marinade recipe is enough for 12 1-pound steaks. If making one steak, freeze the rest of the marinade to use later.

Course Main Course Beef

Cuisine Tex-Mex

Prep Time 15

Cook Time 10

Marinade time 1

Servings cups

Calories 114kcal

Author Lea Ann Brown

Ingredients

¾ cups pineapple juice
½ cup soy sauce or tamari sauce to make this gluten free
¼ cup Worcestershire sauce
4 cloves garlic peeled and rough chopped
2 Tablespoon Brown sugar
¾ cups orange juice
4 Tablespoons lime juice fresh, from two limes.
½ cup water
1 Tablespoons kosher salt

Instructions

Mix all marinade ingredients using a whisk, until sugar and salt are dissolved.. Set aside 1 cup of marinade to drizzle on top of your meat during and after cooking.
Marinate 4 pounds flank steak in two cups of the marinade for two hours. Two zip lock style bags work well here. Simply place the meat in the bags, pour 1 cup of the flank steak marinade in each bag, squeeze the air out, squish the marinade around several time to distribute and refrigerate.
Preheat grill to 500 degrees. Remove the steak from the marinade and let excess drip off. Reduce the grill heat to 400 degrees. Cook the Flank Steak, about 5 minutes per side. Skirt steak, a much thinner cut of meat, will only take about 2-3 minutes per side. You want a good sear on the outside and medium rare on the inside.
I like to drizzle on a little of the reserved marinade once I place the steaks on the grill and again when I turn them.
About half way through the cooking time, place vegetables in a grill basket and add them to the grill. I like to drizzle them with a little olive oil to help the browning process.
Using tongs, toss the vegetables often to get a good char. If using plum tomatoes, cut them in half and cook them cut side down, without turning. If they get charred before the other veggies, just move them to a cooler part of the grill.
Remove the meat from grill, tent with foil and let rest for 10 minutes.
Slice meat as thin and you can and against the grain, drizzle with some reserved marinade and serve with your favorite accompaniments like a “build your own fajita taco.”
Serve alongside grilled vegetables.
Serve flank steak fajitas with warmed flour or corn tortillas, black beans, Spanish rice, pico de gallo and guacamole.

Notes

This fajitas marinade recipe is a restaurant recipe used to prepare steak fajitas to feed a crowd. It makes e cups of marinade, or enough to marinade 4 pounds of flank steak, skirt steak or even chicken.

This recipe is compliments of the Popular Denver Mexican Restaurant, The Rio Grande.

Tips For Success:

On Grilling Vegetables: Slice the bell peppers into thick rings. This will offer more grilling surface and there will be less risk in over cooking. Same for onions. Slice them into thick rings or wedges. Once grilled, serve them whole or rough chopped

On Grilling Flank Steak: We love cooking with flank steak because it's a quick cooking piece of meat. Flank steak fajitas are customarily served cooked medium rare. Use a digital read steak thermometer to indicate an internal temperature of 130 - 135 degrees. This will take about 5 minutes per side, and just 2 - 3 minutes per side if using skirt steak.

Slicing Steak For Fajitas: Using a very sharp knife and slice the steak against the grain as thin as you can.

Nutrition