Dinner,  Meat,  Mexican,  Recipes

Flank Steak Fajitas

One of my new favorite dinners with a completely delicious marinade! A recent cookbook discovery, Sheet Pan Suppers by Molly Gilbert inspired me to re-think all the work involved with making fajitas on a grill pan – how could I simplify things for a weeknight dinner? Cook the fajitas and veggies on a sheet pan! If you are looking for new dinner inspiration definitely check out this cookbook – if you kids are like mine, they don’t like foods mixed together – so roasting on trays is big in our house already. A huge bonus was making dinner on ONE foil-lined sheet pan…the fewer dishes to clean up equals a happy mom!

One of my favorite tricks for slicing steak, pork and chicken - place a flexible cutting board inside a rimmed baking sheet. When juices run...no mess! And it all goes in the dishwasher!
One of my favorite tricks for slicing steak, pork and chicken – place a flexible cutting board inside a rimmed baking sheet. When juices run…no mess, and it all goes in the dishwasher!
Make extra! Peppers and onions are SO GOOD this way, I sliced some of the leftovers thinly and added them to an omelet the next morning.
Make extra! Peppers and onions are SO GOOD this way, I sliced some of the leftovers thinly and added them to an omelet the next morning.
Flank Steak Fajitas
Author: Kate Wagner
This marinade is sooo good. Think about making a double batch of marinade, throwing in some skinless, boneless chicken breasts and freezing the marinade and chicken in a ziploc bag – then you would have another great dinner in your future…with no extra work! Happy cooking!
Ingredients
  • [b]Marinade and Steak[/b]
  • 3 Chipotle chilis, in adobo sauce, minced
  • 1/3 bunch Cilantro, minced (leaves and some stems)
  • 1/2 cup Canola oil
  • 1 cup Orange juice (whatever you have in your fridge is fine)
  • 1 Lime, zested and juiced
  • 3 tbsp Garlic, minced
  • 1 tbsp Ground cumin
  • 1 tsp Kosher salt
  • 1 1/2 – 2 lb. Flank steak (see note)
  • [b]The Rest of the Meal[/b]
  • 2-4 Peppers, thinly sliced (Pick ones your family likes most – red and green peppers are the traditional choice)
  • 1-2 Onions, thinly sliced (I prefer to make this recipe with red, but you can also use yellow)
  • Pack of flour tortillas (I like the soft taco size – usually 10 to a pack)
  • Optional toppings – sour cream, shredded cheese, guacamole
  • Optional accompaniments – refried and/or black beans, rice
Instructions
  1. I make the marinade in a food processor – if you are as well, you don’t need to chop the chilis or cilantro, put them in first and pulse until they are minced and have a paste-like consistency. You can also easily make this marinade with one bowl and a whisk.
  2. Add canola oil, orange juice, lime, garlic, cumin and Kosher salt to the processor and pulse to combine.
  3. Set processor aside and turn your attention to the flank steak. Score the flank steak (see note) and slice the steak into three pieces against the grain (if the meat is laying in a rectangle in front of you, against the grain would be top to bottom).
  4. Place all three pieces of steak in a ziploc bag and add marinade, reserving 1 cup for the vegetables, after sealing the bag, make sure the flank steak is completely covered. Marinade at least 2 hours and up to overnight. Refrigerate the marinade for the veggies separately (you could marinate the veggies for an hour for additional flavor, but that’s completely optional).
  5. Thirty minutes before you are ready to cook – Preheat oven to 450 and move top rack to the uppermost level in the oven. Take the steak out of the fridge so it can start to come to room temperature. Toss vegetables in the reserved marinade. Line a rimmed baking sheet with aluminum foil.
  6. Place vegetables on the baking sheet and spread evenly, so that each piece is touching the baking tray and not touching each other (this helps them to caramelize and prevents steaming).
  7. Roast for 15 minutes.
  8. Remove tray from the oven, evenly divide the peppers and onions and move them to the two end of the tray (they will be in heaps at this point and that’s what you want), clearing a space for the flank steak. Increase oven temperature to broil.
  9. Broil for 5 minutes.
  10. Remove tray from the oven and place vegetables in a bowl and cover with foil. Flip flank steak pieces and return to the oven.
  11. Broil for 5 minutes.
  12. Remove tray from the oven and place flank steak pieces on a cutting board fitted inside a rimmed baking sheet (makes for easier cleanup). Let steak rest for 10 minutes uncovered.
  13. Thinly slice against the grain and enjoy.
Notes
Skirt steak would also work well in this recipe and it’s less expensive.[br]To score your flank steak, place the flank steak on a cutting board, then use the tip of a sharp knife to make several shallow cuts into the surface of both sides of the steak in a diamond pattern. Try to make each cut about 1⁄4 inch deep. If you can, cut against the grain of the meat. Scoring your meat has two purposes, first, it makes your meat much more tender and second, it helps the marinade penetrate the meat.

 

 

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