Flank Steak Fajitas

Posted December 9, 2014

Grilling the flank steak outdoors on the barbecue during the warm months. Or during cold-weather, pan-fry or broil steak instead of firing up the grill.

  • 1 lb (0.5 kg) flank steak


  • 2 tbsp canola oil (divided)
  • 2-3 clove garlic cloves, minced (divided)
  • 1 tsp EACH cumin and chili powder
  • 2 tsp Worcestershire sauce
  • 1/3 cup fresh cilantro, chopped
  • 1 lime, juiced
  • Salt and pepper

Vegetable Mixture

  • 1 large sweet onion, sliced
  • 3 sweet peppers, sliced
  • Salt and pepper
  • Corn or flour tortillas, warmed

Add 1 tsp garlic, 1 Tbsp oil, cumin, chili powder, Worcestershire sauce, cilantro and lime juice into a freezer bag with the flank steak. Marinate in the refrigerator for 4-12 hours. Remove the flank steak from the bag and salt and pepper on both sides. Place marinated flank steak on medium heat grill or a skillet; sear each side until the internal temperature reaches 145˚F or (63˚C).  Allow the beef to rest on a cutting board once cooked. Add the sweet peppers, onion and remaining ½ tsp garlic along with salt and pepper to the skillet with beef drippings if not barbecuing and sauté the vegetable until caramelized and softened. Thinly slice the flank steak against the grain, add to a warmed flour tortilla with sautéed vegetables.


Recipe developed and written by Adriana Barros PHEc