Flank Steak in Fajita Marinade
Infused with bold and zesty flavors, this Flank Steak in Fajita Marinade is a mouthwatering celebration of Tex-Mex cuisine. Marinated in a vibrant blend of olive oil, fresh lime juice, soy sauce, Worcestershire sauce, and a medley of spices like cumin, paprika, and chili powder, this recipe guarantees tender, juicy steak with every bite. The marinade's touch of brown sugar caramelizes beautifully during cooking, while minced garlic and fresh cilantro add layers of depth and freshness. Perfect for grilling or searing in a cast-iron skillet, this flank steak is quick to prepare and pairs flawlessly with warm tortillas, sautéed peppers and onions, and your favorite fajita toppings. Whether you're hosting a backyard cookout or craving a weeknight dinner packed with flavor, this fajita steak recipe delivers in just 15 minutes of prep time. Taste the perfect balance of smoky, savory, and tangy flavors that will make this dish a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Flank steak
- 3 tablespoons Olive oil
- 2 tablespoons Lime juice
- 2 tablespoons Soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Brown sugar
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Crushed red pepper flakes
- 3 cloves Garlic cloves, minced
- 2 tablespoons Fresh cilantro, chopped
Instructions
In a medium-sized mixing bowl, combine olive oil, lime juice, soy sauce, Worcestershire sauce, brown sugar, cumin, paprika, garlic powder, chili powder, salt, black pepper, crushed red pepper flakes, minced garlic, and fresh cilantro.
Whisk the marinade ingredients together until fully incorporated.
Place the flank steak in a large resealable plastic bag or shallow dish, and pour the marinade over the steak.
Seal the bag or cover the dish tightly with plastic wrap, ensuring the steak is fully coated in the marinade.
Refrigerate the steak for at least 2 hours, or up to 12 hours for maximum flavor infusion.
Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature.
Preheat your grill or cast-iron skillet over medium-high heat.
Remove the steak from the marinade, letting any excess marinade drip off, and discard the remaining marinade.
Cook the steak for 4-5 minutes on each side for medium-rare, or until it reaches your desired level of doneness. Use a meat thermometer to check for an internal temperature of 130-135°F for medium-rare.
Transfer the steak to a cutting board and let rest for 5 minutes before slicing.
Slice the steak thinly against the grain, and serve with warm tortillas, sautéed bell peppers, onions, and your favorite toppings.
Nutrition Facts
Calories |
1613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.0 g | 137% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4277 mg | 186% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 11.9 g | ||
| Protein | 137.2 g | 274% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 126 mg | 10% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1841 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
